Cold cake with fruit yogurt, whipped cream, and raspberries

Cold fruit yogurt cake with whipped cream and raspberries If you're looking for a quick, refreshing, and extremely delicious dessert, this cold fruit yogurt cake with whipped cream and raspberries is the perfect choice! With a creamy texture and fresh taste, this cake will win you over from the very first bite. Ideal for warm days or any special occasion, this simple dessert is easy to prepare and requires no baking. Let's get started! Total preparation time: 4 hours (cooling time included) Preparation time: 30 minutes Cooling time: 3 hours Number of servings: 8-10 Ingredients: - 500 g creamy fruit yogurt (preferably peaches and passion fruit) - 180 g butter - 500 ml liquid cream - 4 tablespoons milk - 12 g gelatin (about 6 sheets) - 280-400 g biscuits (digestive type or any you prefer) - 250 g fresh or frozen raspberries (frozen raspberries are commercially available and just as delicious) A bit of history: Cold cakes have become popular in the last half-century, being the perfect choice for those who want to avoid the oven on hot days. The origin of this recipe is linked to the desire to combine simple and natural ingredients to create an elegant and refreshing dessert, perfect for enjoying with family and friends. Step by step: 1. Preparing the biscuit base: Start by placing the biscuits in a food processor. Crush them until you get a fine powder. If you don't have a food processor, you can use a plastic bag and a rolling pin to crush the biscuits. Put the biscuit powder in a bowl and add the melted butter, mixing well until you get a homogeneous mixture. 2. Preparing the mold: Choose a cake pan with a diameter of 24 cm or, for a unique presentation, you can use two smaller pans, as I did. Grease the pan with butter and line it with parchment paper to make it easier to remove the cake later. 3. Forming the biscuit base: Put the biscuit mixture into the prepared pan and press down well with a spoon to flatten the base. This will be the crunchy base of the cake. Place the pan in the refrigerator for 30 minutes, or if you're in a hurry, you can put it in the freezer for 15 minutes. 4. Preparing the yogurt cream: While the base cools, prepare the cream. Start by soaking the gelatin in 100 ml of cold water for about 10 minutes. Meanwhile, heat the 4 tablespoons of milk in a small pot, being careful not to let it boil. Add the gelatin to the warm milk and stir constantly until fully dissolved. 5. Whipping the cream: In a large bowl, whip the liquid cream until you achieve a firm consistency. Gradually add the yogurt, mixing with a spatula in an up-and-down motion. This step is crucial, as you want to keep the air in the cream to achieve a fluffy texture. Finally, incorporate the milk with the gelatin. 6. Assembling the cake: After the base has cooled, remove the pan from the refrigerator and add half of the yogurt cream. Place the fresh or frozen raspberries in the middle and cover with the remaining cream. Finish with raspberries on top, and if desired, you can add decorative candies for a more festive look. 7. Cooling time: Put the cake back in the refrigerator for at least 3 hours, but ideally, leave it overnight. This cooling time allows the flavors to meld and the gelatin to set, resulting in a perfectly cut cake. 8. Serving: When ready, remove the cake from the mold. You can garnish with fruit gelatin if desired, or serve it plain. It's a dessert that pairs perfectly with a cup of green tea or a glass of fresh lemonade, adding an extra refreshing touch. Practical tips: - Make sure the cream and yogurt are not too cold, as this will facilitate their mixing. - You can experiment with other types of fruit, such as strawberries or blueberries, to vary the cake's flavors. - If you're looking for a gluten-free alternative, use gluten-free biscuits. Frequently asked questions: 1. Can I use another type of gelatin? You can use vegan gelatin, but make sure to follow the preparation instructions on the package. 2. How long does the cake last? The cake can be kept in the refrigerator for 3-4 days, but it's best enjoyed fresh. 3. Can I replace raspberries with another fruit? Of course! Any berry or even fresh peaches would work wonderfully. Nutritional benefits: Yogurt is an excellent source of protein and probiotics, while raspberries are rich in antioxidants and vitamins. This cake is not only delicious but also healthy! So, don't hesitate any longer! Make this cold fruit yogurt cake with raspberries and enjoy a dessert that will surely impress anyone who tastes it. It could become your favorite summer recipe!

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