The cold yogurt cake is an easy dessert to prepare and very greedy! It has a light taste that you can enrich with the fruit you prefer. Quick to build, it does not need an oven or stove, and is therefore perfect for the summer season.

You can have fun testing the most delicious combinations of flavor by varying the taste of yogurt in the cream. But even garnishing the cake with always different fruit you can taste a new cake every time!

Ingredients

For the base

Digestive biscuits 280 g

Brown sugar 30 g

Butter 170 g

For the yogurt cream

Creamy natural white yogurt 700 g

Jelly in sheets 12 g

Whole milk 60 g

Fresh liquid cream 300 ml

Powdered sugar 50 g

For the seal

Fruit to taste q.b.

Method

To make the cold yogurt cake, first butter a 20 cm diameter hinge mold and line it with parchment paper. Melt the butter and let it cool, keeping it aside. Meanwhile, pour the dry biscuits into the mixer and blend them to make them into powder. Transfer the chopped biscuits into a bowl, add the brown sugar and the melted butter. Mix with a spatula to obtain a pasty mixture and transfer it to a tegglia. Press it well on the bottom with the back of a spoon to make the base. Place the base in the refrigerator and leave it to harden at least 30 minutes. Now place the gelatine sheets in a large bowl filled with cold water and allow them to soften for about 10 minutes. Meanwhile, heat the milk in a saucepan (it should only touch the boil) and once the gelatin is softened, squeeze it and pour it into hot milk over a low flame. Mix with a whisk to thoroughly dissolve the gelatine. Keep aside for a moment and allow the mixture to cool. Whip the fresh liquid cream with the icing sugar until it is frothy. Pour the yogurt into a bowl, add the milk in which you have melted the gelatine and that will have cooled in the meantime. Stir with a spatula to mix the mixture and finally add the cream that you have previously assembled. Start with a tablespoon of cream to blend the mixture, stirring vigorously, then add the remaining cream, stirring gently from the bottom to the top so as not to disassemble. Pour the cream obtained in the mold with the base that will be firmed in the meantime, level the surface with a spatula and put again in the refrigerator to harden for at least 5 hours. Once the cold yogurt cake is ready, garnish it to taste with your favorite fruits and serve it.

A fresh and delicious dessert to try with a good white wine or a prosecco … strictly fresh!

Good day!

Ilde