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.
- CARROT CAKE WITH CREAM CHEESE FROSTING
- SERANO CAKE
- CAKE WITH CREAM PATISSERIE FLAVORED WITH POMEGRANATE JUICE
IngredientsFor the crust
- 200 g biscuits
- 100 g butter, melted
- 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)
- 150 g sour cherry preserves
InstructionsFor 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.
- 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.