Cookie and yogurt cream cake

Cookie and Yogurt Cream Cake: A Refreshing and Easy-to-Make Dessert

Who doesn't love a delicious dessert that is quick to prepare? The cookie and yogurt cream cake is the perfect choice for warm days or moments when we crave something sweet yet light. This cake is not only a delight but also a recipe that brings together contrasting textures and fresh flavors, making it an ideal choice for any occasion.

The history of the cookie and yogurt cream cake is closely linked to the tradition of no-bake desserts, which have become popular due to their simplicity and versatility. This recipe has evolved over time, being adapted based on available ingredients and personal preferences.

Before we start cooking, here’s what you will need for a perfect result:

Preparation time: 30 minutes
Cooling time: 3 hours
Total time: 3 hours and 30 minutes
Number of servings: 10

Necessary ingredients:

- 280 g digestive biscuits: These will form the base of the cake. You can also use cocoa biscuits for a more intense flavor.
- 170 g butter: Make sure it is melted for easy mixing with the biscuits.
- 2 tablespoons brown sugar: This adds a caramelized and deep note, but you can also use white sugar if you prefer.
- 12 g gelatin (about 3 sheets): Gelatin helps the cream to set and have the perfect texture.
- 300 ml liquid cream: Whip it well to achieve a fluffy consistency.
- 6 tablespoons milk: Used to dissolve the gelatin.
- 700 g sweetened yogurt: You can also opt for Greek yogurt for a richer taste.
- Berries: These will add a contrast of color and freshness to the cake, but you can also use other seasonal fruits.

Step-by-Step Instructions:

1. Preparing the biscuit base: Start by placing the biscuits in a food processor and crushing them well. If you don’t have a processor, you can put them in a sturdy bag and crush them with a rolling pin. Add the melted butter and brown sugar. Mix well with a spoon or by hand until the biscuits start to stick together.

2. Forming the base: Grease a tray (preferably 20x30 cm) with butter, then line it with baking paper. This step will make it easy to remove the cake after it has set. Pour the biscuit mixture into the tray, pressing down with a spoon to achieve an even surface. Place the tray in the fridge for 30 minutes to set.

3. Preparing the yogurt cream: While the base is cooling, prepare the yogurt cream. Soak the gelatin in cold water for 10 minutes. After that, drain the gelatin and dissolve it in the 6 tablespoons of milk, which have been warmed beforehand (without boiling).

4. Whipping the cream: In a large bowl, whip the liquid cream until it becomes firm. Don’t rush, to avoid it curdling. Then, add the yogurt and the milk with the dissolved gelatin. Gently mix with a spatula or wooden spoon, being careful not to deflate the whipped cream.

5. Assembling the cake: Carefully pour the yogurt cream over the biscuit base, ensuring it is evenly distributed. Place the tray back in the fridge for at least 3 hours, or until the cream has set well.

6. Decorating: Once the cream has set, remove the tray from the fridge and add the berries on top. They not only enhance the appearance of the cake but also contribute a burst of fresh flavor.

Practical tip: You can experiment with different types of yogurt, such as fruit-flavored or Greek yogurt, for an extra flavor boost. Also, if you prefer a sweeter taste, you can add a tablespoon or two of honey to the yogurt cream.

Frequently Asked Questions:

- What type of biscuits can I use?: Digestive biscuits are the most popular, but you can also use cocoa biscuits or even butter biscuits, depending on your preferences.
- Can I use another type of gelatin?: Gelatin is essential for achieving the desired texture, but you can try agar-agar for a vegan option.
- How do I store the cake?: This cake keeps well in the fridge for 3-4 days, covered with plastic wrap to prevent drying out.

Ideal combinations: This cake pairs perfectly with a fruit tea or a glass of lemonade. Additionally, if you want to turn it into a festive dessert, you can serve it with chocolate sauce or a drizzle of vanilla syrup.

Nutritional benefits: This cake provides a mix of calcium from yogurt, healthy fats from butter, and antioxidants from berries. It is a healthier choice compared to traditional desserts, having a moderate caloric intake.

Estimated calories: A serving of this cake contains approximately 250-300 calories, depending on the ingredients used.

Are you ready to start cooking? This cookie and yogurt cream cake is not only easy to make but will also bring many smiles to the faces of your loved ones. Share with us the final result and don’t hesitate to experiment with various ingredients! Enjoy!