No-Bake Raspberry & Greek Yogurt Cake

Greek Yogurt Cake

How to Make Delicious Raspberry and Greek Yogurt Cake.

Ingredients list:

For the base:

  • 250g(8.8oz)of marie biscuits
  • 120g (4.2oz)of unsalted butter

For the filling:

  • 500g(17.6oz)of plain Greek yogurt
  • 500 ml(16.9oz)of whipping cream
  • 210g(7.4oz)of granulated sugar
  • 100 ml(3.3oz)warm milk
  • 8 gelatin sheets

For the topping:

  • 340g(12oz)of raspberry jam
  • Fresh raspberry for garnish.

 Let’s get Started!

  • Start by crushing the biscuits into in a food processor, transfer the crumbs to a bowl.
  • Melt the butter in the microwave, then pour into the bowl with the biscuit crumbs.
  • Mix until well combined.
  • Press the biscuit mixture into the bottom of a 9-inch (23cm) spring form pan, and then store in the fridge.
  • Soak the gelatin sheets in cold water for 5 minutes ,set aside.
  • In a large bowl using an electric hand mixer whisk the whipping cream until thick and creamy, add the sugar and continue whisking until soft peaks form.
  • Squeeze the water out of the gelatin and stir into the warm milk to dissolve, add into a bowl with the Greek yogurt and stir well to combine.
  • Gradually fold the yogurt mixture into the whipped cream with a rubber spatula, pour the mixture into the spring form pan with the biscuit base and smooth the top.
  • Refrigerate for at least 6 hours or overnight.
  • Warm the raspberry jam in the microwave for 10 to 20 seconds, then stir until smooth.
  • Spread the jam over the top of the cake.
  • Garnish with raspberries to your liking.
  • Refrigerate for 2 hours before unmolding.
  • Carefully remove the side of the spring form pan, and the cake is now ready to serve!

 

Greek Yogurt Cake

Prep Time1 hr
Course: Breakfast
Cuisine: greek
Keyword: Cake, nobake, Raspberry
Servings: 4
Author: Lana's Recipes

Ingredients

For the base:

  • 250g(8.8oz) marie biscuits
  • 120g(4.2oz) unsalted butter

For the filling:

  • 500g(17.6oz) plain Greek yogurt
  • 500ml(16.9oz) whipping cream
  • 210g(7.4oz) granulated sugar
  • 100ml(3.3oz) warm milk
  • 8 gelatin sheets

For the topping:

  • 340g(12oz) raspberry jam
  • Fresh raspberry for garnish

Instructions

  • Start by crushing the biscuits into in a food processor, transfer the crumbs to a bowl.
  • Melt the butter in the microwave, then pour into the bowl with the biscuit crumbs.
  • Mix until well combined.
  • Press the biscuit mixture into the bottom of a 9-inch (23cm) spring form pan, and then store in the fridge.
  • Soak the gelatin sheets in cold water for 5 minutes ,set aside.
  • In a large bowl using an electric hand mixer whisk the whipping cream until thick and creamy, add the sugar and continue whisking until soft peaks form.
  • Squeeze the water out of the gelatin and stir into the warm milk to dissolve, add into a bowl with the Greek yogurt and stir well to combine.
  • Gradually fold the yogurt mixture into the whipped cream with a rubber spatula, pour the mixture into the spring form pan with the biscuit base and smooth the top.
  • Refrigerate for at least 6 hours or overnight.
  • Warm the raspberry jam in the microwave for 10 to 20 seconds, then stir until smooth.
  • Spread the jam over the top of the cake.
  • Garnish with raspberries to your liking.
  • Refrigerate for 2 hours before unmolding.
  • Carefully remove the side of the spring form pan, and the cake is now ready to serve!

Video Recipe HERE

Bon Appetit!

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