No-bake pineapple and yogurt cream cake

Name: No-bake pineapple and yogurt cream cake
Ingredients: 22 ladyfingers; 1 can (565 g) pineapple in syrup; 200 ml syrup from the canned pineapple; 400 g Greek yogurt; 80 g vanilla powdered sugar; 200 ml whipping cream (at least 30% fat); 1 kiwi (75 g); 1 banana (120 g)

Dessert - No-bake pineapple and yogurt cream cake by Raluca J. - Recipia

The no-bake pineapple and yogurt cream cake needs at least two hours in the fridge, until the cream holds between the ladyfingers. The whipped cream keeps it light, and the top is open in the middle, with ladyfingers only around the edge and colorful fruit; the slices look slightly irregular. Prep: 20 minutes. Cook: 0 minutes. Rest: 2 hours. Total time: 2 hours and 20 minutes. Servings: 8. Approximately 300 kcal and 8 g protein per serving.

Ingredients

22 ladyfingers
1 can (565 g) pineapple in syrup
200 ml syrup from the canned pineapple
400 g Greek yogurt
80 g vanilla powdered sugar
200 ml whipping cream (at least 30% fat)
1 kiwi (75 g)
1 banana (120 g)

Preparation

1. Drain the pineapple for 5 minutes and cut the pieces smaller. Measure out 200 ml of the syrup for dipping the ladyfingers; the remaining syrup does not go into the cake. 2. Line a springform pan with plastic wrap. Dip the ladyfingers in the syrup one at a time and arrange them side by side over the bottom of the pan, taking about 5 minutes. 3. Mix the yogurt with the vanilla powdered sugar, then fold in the pineapple pieces, saving a few for decoration. Whip the cold cream separately and fold it into the yogurt mixture; it should stay fluffy. Pour the cream over the ladyfingers, taking about 5 minutes. 4. Arrange the remaining ladyfingers just around the edge of the cream. Decorate the middle with kiwi, banana and pineapple, then refrigerate the cake for at least 2 hours. The whole assembly takes about 5 minutes. 5. Take the cake out of the fridge, remove the sides of the pan and the plastic wrap, then transfer it to a serving plate and cut into portions.

Notes

You can replace the kiwi and banana on top with other fruit; the ladyfingers contain gluten and egg, and the cream contains dairy. I make it the night before and keep it covered in the fridge for up to 3 days. I serve it cold with black tea. Choose canned pineapple with firm pieces, not crushed fruit, so you can feel the pieces in the cream. Greek yogurt should be thick; if there’s whey on the surface, drain it first, because a cream that’s too soft won’t hold well between the ladyfingers. I leave small gaps between the fruit on top so you can see the cream. The ladyfingers soften as the cake sits, so take it out of the fridge only when you’re setting the table.