No Bake Strawberry Yogurt Cake
6 servings
90 minutes
No-bake strawberry yogurt cake is a delicate, airy dessert that captivates with its lightness and harmony of flavors. The yogurt cream infused with subtle lemon notes intertwines with a rich cocoa layer, creating an amazing contrast. The finishing touch is the aromatic strawberry puree that adds freshness and exquisite sweetness. The history of such desserts roots back to European traditions of making cold cakes using natural ingredients without thermal processing to preserve their beneficial properties.
1
Soak the gelatin in milk and leave it for about 15 minutes (set aside 5-10 g for the strawberry puree).
- Gelatin: 40 g
- Milk: 300 ml
2
Place on low heat and warm, stirring. Do not let the milk boil.
3
When the gelatin dissolves, remove from heat and let it cool
4
Pour yogurt into a deep bowl, add sugar (3-4 tablespoons), and lemon juice.
- Natural yoghurt: 350 g
- Sugar: 6 tablespoons
- Lemon juice: 1 tablespoon
5
Whisk everything with a mixer for as long as possible
6
Pour the milk with gelatin into the resulting mixture in a thin stream, then beat thoroughly again.
7
Pour 1/3 of the mixture into a separate container and add cocoa powder, mix well.
- Cocoa powder: 1 tablespoon
8
Pour this cocoa mixture into a special removable mold and place it in the freezer for 12 minutes, then take it out and pour in the remaining mixture.
9
Put it in the freezer. Meanwhile, make a puree from strawberries by blending strawberries with sugar.
- Strawberry: 200 g
- Sugar: 6 tablespoons
10
Take 50 g of water, add the remaining gelatin, and let it sit for 10 minutes. Heat on low, stirring. Cool and pour into the strawberry puree. Mix well and pour it as the last layer into the set yogurt mixture.
- Gelatin: 40 g
11
Sending to the freezer