No-Bake Yogurt Cake with Rose Water, Strawberries, and Ricotta

8 servings

60 minutes

Yogurt cake with rose water, strawberries, and ricotta is a delicate dessert from Italian cuisine that captivates from the first bite. Its origin is linked to the tradition of using ricotta in light, airy sweets. This cake combines the creamy texture of yogurt and ricotta with the refreshing tartness of lemon, while rose water adds an exquisite aroma. The strawberry layer provides natural sweetness and juiciness, and fresh berries decorate the dessert, making it a culinary masterpiece. No baking required, it remains light and cool—perfect for summer days or festive evenings. With a harmonious balance of flavors and textures, this cake can be served as a conclusion to a romantic dinner or simply enjoyed for its elegance with a cup of coffee.

Energy value per serving

• Calories: 212
• Proteins: 17.1g
• Fats: 8.4g
• Carbohydrates: 16.8g

Ingredients

• Milk: 400 ml
• Natural low-fat yogurt: 600 g
• Gelatin: 70 g
• Lemon juice: 2 tbsp
• Powdered sugar with vanilla: to taste
• Strawberry puree: 300 g
• Rose water: 100 ml
• Strawberry: 300 g
• Ricotta cheese: 300 g

Cooking steps

1. Soak gelatin (60 g) in 400 ml of milk for 10-15 minutes. Then heat it on the stove, but do not boil. Remove from heat and let it cool.

   Required ingredients:

   • Gelatin: 70 g
   • Milk: 400 ml

2. Whip all the yogurt, ricotta, lemon juice, and powdered sugar with a mixer. Then pour in the milk with gelatin and mix everything well again.

   Required ingredients:

   • Natural low-fat yogurt: 600 g
   • Ricotta cheese: 300 g
   • Lemon juice: 2 tablespoons
   • Powdered sugar with vanilla:  to taste
   • Milk: 400 ml
   • Gelatin: 70 g

3. Transfer the resulting mass to a round mold with removable edges and send it to the freezer for 15-20 minutes.

4. While the yogurt layer sets, we will make the strawberry layer. For this, we pour gelatin (10 g) with rose water and let it sit for 15 minutes. Then we heat it on the stove but do not boil. Remove from heat and let it cool.

   Required ingredients:

   • Gelatin: 70 g
   • Rose water: 100 ml

5. Pour the cooled rose water with gelatin into the strawberry puree. Then, take the mold out of the freezer. Place the prepared strawberry mixture on the hardened bottom layer.

   Required ingredients:

   • Strawberry puree: 300 g
   • Rose water: 100 ml
   • Gelatin: 70 g

6. We cut fresh strawberries in half and decorate the cake to your taste.

   Required ingredients:

   • Strawberry: 300 g

7. Put the cake in the fridge until fully set (!!!).