Strawberry Cake (No Bake)

No-Bake Strawberry Cake – a refreshing and easy-to-make delight When the warm summer days make us dream of light and refreshing desserts, the no-bake strawberry cake becomes the star of the table. This cake is not only delicious but also easy to prepare, without the need for a hot oven. With a crunchy biscuit base and a creamy layer of yogurt and strawberries, this dessert is sure to impress family and friends. Let's embark on this wonderful cake-making adventure together! Total preparation time: 7 hours (including cooling time) Preparation time: 30 minutes Cooling time: 6 hours Number of servings: 12 Ingredients: *For the base:* - 300 g crushed biscuits (digestive biscuits or plain biscuits) - 100 g ground nuts - 100 g melted butter *For the cream:* - 800 g yogurt (Greek yogurt is ideal for a creamier texture) - 400 ml whipped cream (for a rich taste, choose a cream with a fat content of at least 30%) - 50 g gelatin (you can use powdered gelatin or gelatin sheets) - 300 g powdered sugar - 500 g fresh strawberries (make sure they are ripe and flavorful) *For the glaze:* - 400 g dark chocolate (choose chocolate with at least 70% cocoa content for an intense flavor) - 100 ml cream - 50 ml oil (sunflower oil is a good choice) Preparing the base: 1. Start by melting the butter over low heat, being careful not to burn it. Once melted, let it cool slightly. 2. In a large bowl, combine the crushed biscuits and ground nuts. Mix well to achieve a uniform composition. 3. Add the melted butter to the biscuit and nut mixture. Mix everything with a spatula or your hands until you achieve a moist mixture that holds together well. 4. Take a springform pan and lightly grease it with butter. Press the biscuit mixture into the pan using the back of a spoon to form an even base. Make sure it is well compacted to avoid crumbling when cut. 5. Cover the pan with plastic wrap and refrigerate for at least an hour so that the base can set. Preparing the cream: 1. In a bowl, combine the yogurt with the powdered sugar and mix well until the sugar is completely dissolved. 2. Whip the cream in another bowl until it becomes firm, being careful not to overwhip it, or it will turn into butter. 3. If using powdered gelatin, hydrate it in a little cold milk (about 50 ml) for 5-10 minutes. Then, heat the mixture over low heat, stirring constantly until completely dissolved. If using gelatin sheets, soak them in cold water for 10 minutes, then squeeze them and dissolve them in warm milk. 4. Add the dissolved gelatin to the yogurt mixture and mix well. Then, gently fold in the whipped cream using a spatula to maintain the cream's airiness. 5. Cut the strawberries into small cubes and fold them into the yogurt cream. Mix gently to achieve a uniform composition. 6. Pour the cream over the cooled biscuit base and level the surface with a spatula. Cover again with plastic wrap and refrigerate for 5-6 hours, ideally overnight for a perfect result. Preparing the glaze: 1. In a small saucepan, melt the dark chocolate in a double boiler or microwave, being careful not to burn it. Once melted, add the cream and oil, stirring until you achieve a smooth and glossy mixture. 2. Let the glaze cool slightly before pouring it over the chilled cake. Pour the glaze in the center of the cake and gently spread it towards the edges with a spatula. Decorating and serving: 1. For an elegant look, you can place slices of strawberries around the edge of the cake pan before pouring in the cream. After the glaze has set, decorate the cake with fresh fruits or mint leaves for an extra touch of freshness. 2. Cut the cake into generous slices and serve it alongside a scoop of whipped cream or vanilla ice cream for a texture contrast. Useful tips: - Make sure the cream is well chilled before whipping, this will help it become firmer. - You can substitute strawberries with other seasonal fruits, such as blueberries, peaches, or raspberries, to create a cake with different flavors. - If you want a sweeter cake, you can add more sugar to the yogurt mixture. - The cake keeps well in the refrigerator for 3-4 days, but it is best enjoyed fresh. Nutritional information (per serving): - Calories: approximately 350 kcal - Protein: 6 g - Fat: 22 g - Carbohydrates: 36 g This no-bake strawberry cake is perfect for any occasion, from birthdays to festive meals or simply to indulge yourself on a warm summer day. Try it and enjoy every bite!

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