Yoghurt cake with sour cherry preserves

This yoghurt cake recipe seems like another one easy cake recipe with a taste of Greece, but, in fact, it ends up to be something like an addiction. The simple crust is made out of just two ingredients: biscuits and butter. The cream is made out of four: gelatine, yoghurt, white chocolate and whipping cream. Finally, you top it with sour cherry preserves (“spoon sweet”) that climaxes its special taste.

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For the crust
  • 200 g biscuits
  • 100 g butter, melted
For the cream
  • 5 g sheet gelatine
  • 280 g yoghurt (at room temperature)
  • 350 g white chocolate
  • 400 g whipping cream 35% fat, beaten with a hand mixer until thick (like yoghurt)
For the topping
  • 150 g sour cherry preserves


For the crust
  • Preheat the oven to 180°
  • Powder the biscuits inside a blender.
  • Add the butter and blend the mixture.
  • Add the mixture to a springform pan or any ovenware and press it down.
  • Bake at the oven for 10-12 minutes.
  • Allow to cool down.
For the cream
  • Soak the sheets of gelatine in a bowl of cold water.
  • Bring to a boil 20 ml of water.
  • Smoothly squeeze the sheets with your hands and then add it to the hot water. Stir properly until it has dissolved.
  • Melt the chocolate inside a bain-marie and then keep it aside until it has reached room temperature.
  • Add the yoghurt and stir properly.
  • Add the gelatine and stir again.
  • Finally, add the thick whipping cream that you have already beaten.
  • Add the mixture on top of the biscuit crust (that it has cooled down) and smooth its surface with a spatula.
  • Transfer to the fridge for at least 3 hours and then remove the cake from the pan with the aid of a knife.
  • Top it with the sour cherry preserve and serve.

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