No-Bake Yogurt Cake with Strawberry Jelly and Mixed Berries

Yogurt Cake with Strawberry Jelly and Berries Recipe

Category: Desserts
Servings: 8

Ingredients:

Instructions:

1. Prepare the Biscuit Base:
   Start by placing the digestive biscuits into a food processor. Blitz them into fine crumbs. Line the bottom of a 22 cm springform pan with parchment paper and press the biscuit crumbs into the pan. Use the back of a spoon to compact them, creating a smooth and even base. Place the pan in the freezer for about 30 minutes to firm up the crust.

2. Make the Cream Layer:
   In the meantime, prepare the creamy yogurt filling. Begin by sifting the ricotta into a large bowl to remove any excess whey. Add the Greek yogurt to the ricotta and mix until smooth. Take the vanilla bean and split it lengthwise. Scrape out the seeds with a small knife and add them to the yogurt-ricotta mixture. Stir to combine.

3. Prepare the Gelatin Mixture:
   Soak the gelatin powder in cold water for about 10 minutes to soften it. Meanwhile, heat the heavy cream in a small saucepan over low heat. Once the gelatin has softened, squeeze out any excess water and add it to the warm cream, stirring until the gelatin has dissolved completely. Then, pour this gelatin-cream mixture into the yogurt-ricotta mixture, stirring well to ensure everything is combined smoothly.

4. Assemble the Cake:
   Take the springform pan out of the freezer and carefully pour the yogurt mixture onto the chilled biscuit crust. Smooth the top with a spatula to create an even layer. Place the pan in the refrigerator and allow it to set for at least 2 hours, or until the filling has become firm.

5. Prepare the Fruit Jelly Topping:
   While the cake is chilling, prepare the berry jelly topping. Rinse and clean the strawberries, then slice them in half. In a large pan, combine the sliced strawberries with the raspberries and blueberries. Add the powdered sugar and mix everything together. Cook the fruit mixture over low heat for around 10 minutes, allowing the berries to release their juices. Afterward, strain the mixture through a fine sieve to separate the fruit pulp from the juice.

6. Gelatin for the Jelly:
   Soak the gelatin sheets in cold water for 10 minutes. Once soft, squeeze out the excess water and add the sheets to the warm fruit juice. Stir the mixture until the gelatin is fully dissolved. Strain the jelly again to ensure a smooth consistency.

7. Final Assembly:
   Pour the fruit jelly over the chilled yogurt filling in the springform pan, ensuring that it evenly covers the surface. Smooth the jelly layer if needed, then place the pan back in the fridge. Let the cake set for another 2 hours, allowing both the yogurt and the jelly layers to firm up completely.

8. Serve and Decorate:
   After the cake has fully set, carefully open the springform pan and remove the parchment paper. Transfer the cake to a serving plate or cake stand. Before serving, decorate the top with fresh whole strawberries, raspberries, blueberries, red currants, and mint leaves for a beautiful, refreshing finish.

9. Enjoy:
   Slice and serve your delightful yogurt cake with strawberry jelly and fresh berries. This treat is perfect for any special occasion or simply as a refreshing dessert to enjoy with loved ones.

Nutritional Information (Approximate):
(Per serving)

This yogurt cake is the perfect dessert to impress guests, offering a delightful balance of creamy richness and fresh fruit. It’s a great choice for any occasion, from casual family gatherings to formal celebrations. Enjoy the delightful blend of textures from the crunchy base to the smooth yogurt filling, topped with the fruity jelly and fresh berries!