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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Ingredients
For the crust-
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- 200 g biscuits ,
- 100 g butter, melted
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- 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)
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- 150 g sour cherry preserves
Instructions
For the crust-
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- 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.
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- 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.
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- Top it with the sour cherry preserve and serve.
