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Yoghurt cake with fruit
Chilled yoghurt dessert on a biscuit base

No-bake yoghurt and fruit cake

Author: Flavelo
Recipes Cakes and Desserts
When it's too hot to turn on the oven, this cake is the saviour. One of the best in the 'fridge cake' genre: a crunchy butter biscuit base and a quiveringly soft yoghurt mousse. The secret lies in high-quality, thick yoghurt.
🕒 Prep Time 30 mins
⌛ Total Time 30 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Springform tin (20-22 cm): For shaping.

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Crush the biscuits into crumbs, mix with the melted butter. Press into the bottom of the tin and refrigerate.

Tip: Compact it with the bottom of a glass so it doesn't crumble when cut.
2 ✓

Soak the gelatine in the water, let it bloom, then heat until liquid.

Tip: Heating dissolves the gelatine molecules in the water (sol state).
3 ✓

Mix the yoghurt until smooth with the icing sugar. Temper the gelatine and mix it in.

Tip: Sugar dissolves faster with icing sugar.
4 ✓

Whip the cream and fold into the yoghurt mixture together with half the fruit.

Tip: Mix with loose movements to keep the cream airy.
5 ✓

Pour over the biscuit base and chill for 4 hours. Top with the remaining fruit when serving.

Tip: The gelatine cross-links upon cooling (gel state), solidifying the cake.

Recipe FAQ

Can I use Greek yoghurt?
Yes, absolutely! Thicker yoghurt makes it even creamier.

Ingredients

  • 500 g Natural yoghurt
  • 250 ml Double cream
  • 100 g Icing sugar
  • 20 g Gelatine powder
  • 100 ml Water (for gelatine)
  • 150 g Butter biscuits
  • 80 g Butter (melted)
  • 300 g Mixed fruit (strawberry, raspberry, blueberry)