No-Bake Lemon Yogurt Cake
6 servings
90 minutes
No-bake yogurt lemon cake is an elegant dessert of European cuisine that combines the lightness of yogurt soufflé with the refreshing citrus note of lemon curd. Its history is linked to the tradition of making light and delicate cakes that do not require baking, making them ideal for warm days. The crumbly cookie base perfectly complements the creamy texture, while the lemon aroma adds a zest. This cake is a perfect choice for those seeking a balance between sweetness and freshness. Thanks to gelatin and whipped cream, it has a delicate, almost weightless structure. Served chilled, it enhances its refreshing effect, and the lemon curd adds the final touch of flavor harmony. Ideal as a refined dessert for special occasions.
1
Crush the cookies and mix with melted butter.
- Cookie: 100 g
- Butter: 50 g
2
Place at the bottom of a springform pan lined with parchment.
3
For the soufflé, mix yogurt with sugar, lemon juice, and grated zest.
- Yogurt: 300 g
- Lemon: 2 pieces
- Sugar: to taste
4
Soak the gelatin in water according to the package instructions, then dissolve it in the microwave and pour it into the yogurt mixture in a thin stream.
- Gelatin: 30 g
5
Mix carefully.
6
When the mass starts to set, whip the chilled cream into a stiff peak and fold it into the yogurt mixture.
- Cream 33%: 200 ml
7
Pour the soufflé over the base and refrigerate for 3 hours.
8
For lemon curd, blend the zest and juice.
- Lemon: 2 pieces
9
Bring to a thickening over low heat, adding sugar.
- Sugar: to taste
10
Cool down.
11
Remove the edge of the mold.
12
Spread curd on the cake and decorate.
- Chicken egg: 2 pieces