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Yogurt cake

Author
Cookinero 9 Mar 2025
5440
Yogurt cake

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

Yogurt cake

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

Yogurt cake

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

Step 3

Yogurt cake

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

Step 4

Yogurt cake

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

Yogurt cake

Cut the finished dessert into portions and serve.

Yogurt cake - FAQ About Ingredients, Baking Time and Storage

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.
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.
Absolutely! Use gluten-free cookies for the base, and ensure all other ingredients (like gelatin) are certified gluten-free if needed.
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.
Freezing isn’t recommended, as the yogurt layer may become grainy or separate upon thawing. It’s best enjoyed fresh or refrigerated.
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.
Fresh or frozen strawberries, blueberries, or raspberries are great choices. If using frozen, thaw and pat them dry to avoid excess moisture.
Yes! Use muffin tins or small glasses for individual servings. Adjust chilling time to 60-90 minutes, as smaller sets faster.
Add 1-2 extra tablespoons of melted butter to the cookie mixture for better binding. Press firmly into the pan to compact it.
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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