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Lemon yoghurt cake decorated with fresh lemon slices
Cool and zesty lemon yoghurt cake, a perfect summer dessert

No-bake lemon yoghurt cake

Author: Flavelo
Recipes Cakes and Desserts
This cake is a play on textures and temperatures: the acidity of the chilled, wobbly yoghurt cream meets the crunch of the buttery biscuit base. The gelatine here doesn't just thicken; it creates a lattice structure that traps the water content of the yoghurt and cream, making the cake sliceable without turning into heavy buttercream. A perfect choice in a heatwave when you don't even want to turn on the oven.
🕒 Prep Time 40 mins
⌛ Total Time 4 hrs 40 mins
🍽️ Servings 8 servings
🔥 Calories 295 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Springform cake tin (20-22 cm): So you can remove the set cake without damage.
  • Food processor or rolling pin: For crushing the biscuits finely.
  • Electric whisk: For whipping the cream to stiff peaks.
  • Saucepan: For dissolving the gelatine.

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Line the bottom of the cake tin with baking parchment. Crush the biscuits to a fine powder, then mix with the melted butter until it resembles wet sand. Press firmly into the bottom of the tin with the base of a glass.

Tip: Compacting is important so the base doesn't fall apart when cutting. Refrigerate while making the cream so the butter sets.
2 ✓

Sprinkle the gelatine into the cold water and let it bloom for 5-10 minutes until spongy.

Tip: Cold liquid is important; in hot liquid, gelatine clumps up (the outside turns to jelly, the inside remains dry).
3 ✓

Mix the yoghurt until smooth with the icing sugar, grated lemon zest and squeezed lemon juice.

Tip: Taste it! The cream should be slightly sweeter than you like, as flavours are less intense when cold.
4 ✓

Heat the bloomed gelatine over low heat just until liquid. DO NOT boil!

Tip: If it boils, the protein chains are destroyed, and the cream won't set (denaturation).
5 ✓

Temperature equalisation: take 2 tablespoons of yoghurt cream and mix quickly into the warm gelatine. Pour this lukewarm mixture back into the rest of the yoghurt and mix thoroughly.

Tip: This way you avoid the gelatine setting immediately from the cold yoghurt and creating rubbery lumps in the cream.
6 ✓

Whip the cold double cream to stiff peaks, then fold gently into the yoghurt base with a spatula using large movements.

Tip: Don't mix wildly! The goal is not to break the air bubbles whipped into the cream, as these give the cake its lightness.
7 ✓

Pour the cream onto the chilled biscuit base, tap the tin a few times on the counter to remove air bubbles, then refrigerate for at least 4 hours (preferably overnight).

Tip: The stable gel structure forms during the long cooling time.

Recipe FAQ

Why did the cream become lumpy?
You poured the warm gelatine into the cold yoghurt too quickly, and it set immediately (shock). Always work with temperature equalisation!
The cake didn't set, what did I do wrong?
The gelatine might have boiled, destroying its gelling ability, or you didn't wait long enough. Give it at least 4-6 hours in the fridge.
Can I use other fruit?
Yes, but be careful with raw kiwi, pineapple and figs, as their enzymes break down gelatine. Cook these first!

Ingredients

  • 200 g Butter biscuits (e.g. Digestives)
  • 100 g Butter (melted)
  • 500 ml Natural yoghurt (Greek yoghurt recommended)
  • 100 g Icing sugar
  • 2 pcs Juice and zest of lemons
  • 20 g Gelatine powder
  • 60 ml Water (for the gelatine)
  • 200 ml Double cream (cold)