Cold yogurt cake
Description
Looking for a refreshing alternative to traditional birthday cakes? Among
Plain yogurt is usually used as a base, but fruit-flavored yogurt, such as strawberry or lemon, can also be used. You can also experiment with the decorations, from fresh fruit to chocolate to chopped hazelnuts, which you can sprinkle as you like.
Finally, keep in mind that the cold yogurt cake must rest in the refrigerator for at least 5 hours before being served.
Ingredients
to recalculate the ingredient amounts
- Arborea White Lactose-Free Yogurt 350 g
- Arborea Whole Lactose Free UHT Milk 30 ml
- Dry biscuits 140 g
- Brown sugar 15 g
- Arborea Lactose-free butter 85 g
- Sheet gelatin 6 g
- Arborea UHT Cooking Cream 150 ml
- Icing sugar 50 g
- Berries q.b.
Instructions
- 1 To make the frozen yogurt cake, butter a springform pan and line the sides and bottom with parchment paper. Meanwhile, melt the remaining butter and let it cool.
- 2 Pulse the biscuits until they become powdered, then pour them into a bowl with the melted butter and brown sugar, then fold the mixture together with a spatula. Transfer to a baking sheet lined with parchment paper and press the biscuit base firmly with the back of a spoon. Let it rest in the refrigerator for half an hour.
- 3 Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, heat the milk over the stove. Once it's ready, squeeze the gelatin and add it to the milk. Mix everything together with a whisk.
- 4 Pour the fresh cream into a bowl, add the powdered sugar, and whip it with an electric mixer. Meanwhile, pour the yogurt into a bowl and add the milk and gelatin mixture. Stir with a spatula, then gradually add the cream, continuing to mix with bottom-up movements to avoid deflating it.
- 5 Pour the resulting yogurt cream into the cooled mold. Level the surface of the cake and let it rest in the refrigerator for at least 5 hours. Finally, garnish your frozen yogurt cake as desired, such as with berries.
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