Yogurt cake

Name: Yogurt cake
Total time: 2 h 30 min
Yield: 8
Cuisine: European
Ingredients: Shortbread cookies - 200 g; Yogurt - 500 g; Butter - 60 g; Powdered gelatin - 20 g; Water - 250 g; Cherry - 50 g; Blackcurrant - 50 g; Sugar - 80 g

Cookinero 9 Mar 2025

5170

We have news about this cake. First: anyone can make this delicate dessert even without manual dexterity and special skills. The second good news is that you don’t have to make dough and bake layers. The third news is that you don’t have to wait the whole night for the cake to soak. You can try the first piece in just 2 hours.

How to cook Yogurt cake

Step 1

Mix the cookies with softened butter. Put the resulting mass into the form and, distributing and compacting it, form a base with sides. Put the base in the refrigerator.

Step 2

Add sugar to the water with gelatin and heat until it dissolves over low heat.

Step 3

Place the yogurt in a deep bowl and add the gelatin through a sieve, mix well.

Step 4

Remove the pan with the base from the refrigerator, place the berries on it, pour in the yogurt mixture and put it in the refrigerator for 120 minutes.

Step 5

Cut the finished dessert into portions and serve.

Yogurt cake - FAQ About Ingredients, Baking Time and Storage

Can I use Greek yogurt instead of regular yogurt in this recipe?

Yes, Greek yogurt works well and will give a thicker, creamier texture. Just ensure it’s plain and unsweetened to match the recipe’s flavor profile.

How long can I store the yogurt cake in the fridge?

The cake keeps well for up to 3 days in the refrigerator. Cover it tightly with plastic wrap or store in an airtight container to maintain freshness.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free cookies for the base, and ensure all other ingredients (like gelatin) are certified gluten-free if needed.

What can I use instead of gelatin for a vegetarian version?

Swap gelatin with agar-agar (use 1 tsp powdered agar-agar dissolved in water) for a vegetarian-friendly alternative. Note that setting times may vary slightly.

Can I freeze this yogurt cake for later?

Freezing isn’t recommended, as the yogurt layer may become grainy or separate upon thawing. It’s best enjoyed fresh or refrigerated.

How can I adjust the sweetness of this dessert?

Reduce the sugar in the gelatin mixture by 25-50%, or use a sugar substitute like honey or maple syrup. Taste the yogurt mixture before pouring to adjust.

What berries work best for this recipe?

Fresh or frozen strawberries, blueberries, or raspberries are great choices. If using frozen, thaw and pat them dry to avoid excess moisture.

Can I make smaller individual portions instead of one large cake?

Yes! Use muffin tins or small glasses for individual servings. Adjust chilling time to 60-90 minutes, as smaller sets faster.

My base is too crumbly—how can I fix it?

Add 1-2 extra tablespoons of melted butter to the cookie mixture for better binding. Press firmly into the pan to compact it.

Can I use this recipe for a dairy-free version?

Yes! Substitute the yogurt with coconut or almond milk yogurt, and use dairy-free butter for the base. Check that gelatin or agar-agar aligns with dietary needs.

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Yogurt cake

How to cook Yogurt cake

Step 1

Step 2

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Step 4

Step 5

Yogurt cake - FAQ About Ingredients, Baking Time and Storage

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