No-Bake Raspberry Yogurt Cake
Ingredients
Base
- 80 g butter
- 130 g oat biscuits (or butter biscuits)
Cream
- 500 g plain yogurt
- 70 g sugar
- 1 packet vanilla sugar
- 2 tbsp lemon juice
- 6 sheets gelatin
- 250 g heavy cream
- 150 g fresh raspberries
Glaze
- 150 g fresh or frozen raspberries
- 1 tbsp sugar
- 2 sheets gelatin
Decoration
- 10-12 fresh raspberries
- 1 small edible paper flower
Preparation
Melt the butter in a small pot or in the microwave
Line the bottom of a 20 cm diameter springform pan with parchment paper
Crush the biscuits in a food processor or in a freezer bag until fine
Mix the biscuit crumbs with the melted butter
Press the crumb mixture evenly into the pan to form a base
Chill the base
Mix the plain yogurt with sugar, vanilla sugar, and lemon juice
Soak the gelatin sheets in cold water, then squeeze and warm with 3 tablespoons of the yogurt mixture in a small pot until dissolved
Stir the warm gelatin mixture into the yogurt cream
Whip the heavy cream until stiff and fold into the yogurt cream with a spatula
Wash the raspberries, pat dry, and distribute over the chilled base
Pour the yogurt cream over the raspberries and smooth the top
Chill the cake for at least 2 hours
In the meantime, bring the raspberries for the glaze with sugar to a boil
Strain the puree through a sieve to remove seeds
Soak the gelatin for the glaze in cold water, then squeeze and dissolve in the hot puree
Let the glaze cool for at least 10 minutes
Spoon the raspberry glaze over the set cream and spread evenly
Decorate with fresh raspberries
Chill for another hour
Release the cake from the springform and transfer to a serving plate
Garnish with an edible paper flower if desired
Chill until serving
Tips
This no-bake raspberry yogurt cake is always a visual highlight and quick to make without an oven
Makes about 10 servings
