Yogurt and condensed milk cake

Name: Yogurt and condensed milk cake - Leopoldina D.
Ingredients: 2 eggs; 400g Greek yogurt 10% fat; 150g condensed milk; 200g sugar; 20g gelatin; about 10 ladyfingers... after all; I made ladyfingers; 3 tablespoons of thick sour cream 40% fat; fruits; a bit of raspberries; thats all I had; and peaches from compote; whipped cream for decoration.

Dessert - Yogurt and condensed milk cake by Leopoldina D. - Recipia

Yogurt and Condensed Milk Cake I don't visit Lidl very often, but this time I saw condensed milk in a tube and decided to give it a try. I kept the tube in the cupboard for a while until I felt like making something quick and no-bake. I really liked the texture, and the combination with yogurt and fruits works well. The thick cream adds creaminess, and the gelatin holds everything together. I used what I had on hand – a little raspberry and peaches from a compote. Quick Info Total Time: about 4-5 hours (including chilling time) Preparation Time: 30-40 minutes active Cooking/Baking Time: no baking, just warming in a double boiler Servings: 8-10 slices, depending on the size of the mold Difficulty: medium (requires attention to hydrated gelatin) Recipe Type: cold dessert, no-bake Ingredients 2 eggs 400 g Greek yogurt (10% fat) 150 g condensed milk (thick, in a tube) 200 g sugar 20 g gelatin 3 tablespoons thick cream (40% fat) 1 tablespoon cream for the eggs About 10 ladyfingers Fruits: a little raspberry and peaches from compote (or whatever you have) Syrup from the compote for soaking the ladyfingers Whipped cream for decoration Preparation Method 1. Start with the gelatin. Soak the gelatin in cold water, just enough to cover it well. Set it aside for a few minutes. 2. In a large bowl, mix the Greek yogurt with the condensed milk and the 3 tablespoons of thick cream. Stir until everything is well combined. 3. In a separate bowl, place the eggs, 1 tablespoon of cream, and the sugar. Mix a little, then place the bowl over a double boiler. Continue to stir until the sugar is completely dissolved and the mixture thickens slightly and nearly doubles in volume. Do not let it boil, just heat it well. 4. Remove the bowl from the heat. Add the well-drained hydrated gelatin directly into the warm egg and sugar mixture. Quickly mix to ensure there are no lumps of gelatin. 5. Gradually pour this mixture over the yogurt mixture, gently folding with a spatula, not with a mixer, to avoid losing volume. 6. Prepare a mold – I use a loaf pan or a round one lined with plastic wrap for easier removal. Place the fruits at the bottom of the mold. You can use fresh raspberries, sliced peaches, or even combinations from the compote. Add enough to lightly cover the bottom. 7. Pour the mixture over the fruits, leveling it gently. 8. Quickly soak the ladyfingers in the compote syrup – just a brief dip so they don’t get too soggy. Arrange them side by side over the cream in the mold. 9. Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to set properly. 10. Once set, invert the cake onto a platter, remove the wrap, and decorate with whipped cream to taste. You can also add some fresh fruits on top. Why I Make This Recipe Often No oven is needed, and the ingredients are easy to find now. It comes together quickly, especially if you already have fruits or compote at home. It slices nicely, is refreshing, and keeps well in the fridge. Perfect for warm days or when you want a lighter dessert. Tips and Variations Tips Do not heat the egg mixture too much over the double boiler to avoid curdling the eggs. The gelatin must be completely dissolved; otherwise, small hard bits will remain in the dessert. Do not soak the ladyfingers too long in the syrup, as they can break and become difficult to manage when assembling. Substitutions You can use any fattier yogurt; Greek yogurt is not mandatory, but the final texture will be creamier with Greek yogurt. Thick cream can be replaced with mascarpone if you don’t have 40% fat cream. Ladyfingers can be replaced with simple cookies, but they should be soaked more quickly. Variations You can change the fruits according to the season: strawberries, kiwi, mango, or even just pear compote. Condensed milk is sometimes available in cans, and that works too if you can't find it in a tube. Serving Ideas The cake can be cut into thick slices, served directly from the fridge. It’s also suitable for individual servings in small cups, especially if you have guests or for a festive meal. You can decorate with mint leaves or other fruits for presentation. Frequently Asked Questions 1. What can I use instead of condensed milk? The texture and taste will be different, but you can try using sweet cream or sweetened liquid cream. It won’t be as thick. 2. How thick should the egg mixture be when heated? It’s enough for it to thicken slightly and increase in volume; it shouldn’t reach the consistency of sponge cake. 3. Can I use less sugar? Yes, if you don’t like very sweet desserts, reduce the sugar to 150 g or even less, especially if you’re using sweet fruits. 4. Can I make it without ladyfingers? Yes, but it won’t have the crunchy/fluffy base – you can pour all the mixture over the fruits and leave the dessert as a cream with jelly. 5. If I have sheet gelatin, how many sheets do I use? About 10 sheets of gelatin equals 20 g of powder, but hydrate them according to the instructions on the package. Nutritional Values Estimate for one slice (out of 10): approximately 250-300 kcal Protein: 6-7g Fat: 12-14g Carbohydrates: 30-35g Values are approximate – they depend on the type of yogurt, cream, and the exact amount of fruits/ladyfingers. The dessert is rich, containing fatty dairy and sugar. Storage and Reheating Keep it covered in the fridge for up to 3 days. Freezing is not recommended as the texture suffers after thawing. It is not reheated; it is served cold. If leftovers remain, the ladyfingers will soften slightly, but the cake keeps well.

Yogurt and condensed milk cake

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