I have made this yogurt and pineapple cake many times when I need a quick, no-bake dessert, and I want something light and refreshing. I usually prepare it in the summer, but it works anytime you crave something sweet, especially if you have yogurt and a can of fruit in syrup in the fridge. All you need is a springform pan, some ladyfingers, and a little patience for it to set in the fridge.
Quick Info
Total Time: approximately 4-6 hours (including cooling)
Preparation Time: 25 minutes
Cooking Time: minimal (just melting the gelatin and the gelatin layer for decoration)
Servings: 10-12, depending on the slice
Difficulty: easy
Recipe Type: no-bake dessert, perfect for warm days or when you don't feel like using the oven
Ingredients
1000 g fruit yogurt (I use peach or exotic fruit yogurt, but any fruit yogurt works)
5 tablespoons powdered sugar
20 g fine gelatin (2 packets from Dr. Oetker)
1 can of pineapple slices in syrup
1 package of ladyfingers
1 packet of clear cake gel
1/4 packet of red cake gel
250 ml water
4 tablespoons sugar (for the gelatin layer on top)
Instructions
1. Prepare the gelatin for the cream. Place the two packets of gelatin in a small bowl with 50 ml of cold water. Let them swell for 5 minutes. Then gently heat the mixture, either in a double boiler or directly over very low heat, just until completely dissolved. The gelatin should not boil; otherwise, it won't set.
2. Prepare the pan. Use a springform pan. Cut the ladyfingers in half lengthwise if they are too tall and arrange them vertically around the edge of the pan, sticking them together. Place well-drained pineapple slices on the bottom of the pan to cover the surface.
3. Make the yogurt cream. Put the yogurt in a large bowl. Add the 5 tablespoons of powdered sugar. Then incorporate the dissolved gelatin, stirring continuously to avoid lumps. The mixture will be fluid at first but will set in the fridge.
4. Pour the cream over the pineapple. Pour the cream over the layer of pineapple in the springform pan. Level it off with a spatula or the back of a spoon.
5. Decorate with pineapple slices on top. Cut the remaining pineapple into thin slices or cubes and arrange them on top of the yogurt cream, depending on how you want the cake to look.
6. Prepare the gelatin for decoration. In a small saucepan, combine 1 packet of clear cake gel and 1/4 packet of red cake gel with the 4 tablespoons of sugar and 250 ml of cold water. Mix well and place over low heat. When it starts to boil, let it boil for exactly 1 minute, stirring continuously. Remove from heat and let it cool for 5 minutes until it's no longer hot but still liquid.
7. Pour the gelatin layer over the cake. Once the decoration gelatin has cooled slightly (so it doesn't melt the yogurt cream), carefully pour it over the cake to evenly cover the fruit on top.
8. Chill the cake. Refrigerate for at least 4 hours, ideally overnight, to allow the cream and top layer to set properly.
Why I Make This Recipe Often
It’s one of the simplest no-bake cake options, using ingredients I always have on hand. It assembles quickly, and I don’t have to stress about layers, baking, or elaborate creams. It keeps well in the fridge, so I can prepare everything a day in advance. If you have kids, they can help with decorating, and there are no risks with the oven. I also love that you can vary the type of yogurt or fruits based on what you have available.
Tips and Variations
Tips
- The gelatin must be well-dissolved but should not boil. If it boils, there’s a chance the cream won’t set.
- The ladyfingers are easier to arrange if cut to the size of the pan. If they’re too long, the cake will have uneven edges.
- For the top layer, the gelatin should be poured when it is warm, not hot, to avoid melting the yogurt.
- The pineapple from the can must be well-drained to prevent excess moisture in the cake.
Substitutions
- Fruit yogurt can be replaced with plain yogurt and fresh or canned fruit, cut into cubes, for a less sweet version.
- You can use other fruits, such as peaches, apricots, or pears, if you don’t have pineapple.
- The clear and red cake gels can be substituted with any cake gel you find; the important thing is to cover the surface with a transparent layer.
Variations
- For a tangier flavor, use lemon yogurt or berry yogurt.
- If you want more texture, add some diced fruits directly into the yogurt cream before pouring it into the pan.
- You can also decorate with mint leaves or grated lemon zest for color.
Serving Ideas
- The cake slices easily after being chilled overnight.
- It can be served plain or with a bit of whipped cream for those who want something richer.
- For a festive look, you can top it with some cherries or candied fruits, but it's not mandatory.
Frequently Asked Questions
1. Can I use gelatin sheets instead of powdered gelatin?
Yes, you can use gelatin sheets. You will need about 10 sheets for 20 g. Soak them in cold water, then proceed the same way as with powdered gelatin: drain well, melt over low heat without boiling, and mix into the yogurt cream.
2. What happens if I use too much gelatin?
The cream will be too firm, like a dense jelly, and won't have the airy yogurt texture. Stick to the recipe amount for a good balance between firmness and creaminess.
3. I can't find cake gel. What can I use for the top layer?
You can use any cake gelatin or even plain gelatin dissolved with a little pineapple syrup instead of water for flavor and color. Just be sure to follow the instructions on the packet.
4. If I don’t have a springform pan, what should I do?
You can assemble the cake in a regular baking dish and serve it directly from there. It will be a bit harder to cut perfect slices, but the taste won't change.
5. Can I use less sugar?
Yes, the amount of sugar is flexible. Taste the yogurt first and adjust to your preference. If you're using very sweet yogurt, you can reduce the sugar in the recipe or even omit it.
Nutritional Values
(Estimated per serving, calculated for 12 servings, just as a general guide.)
Calories: ~180-220 kcal
Protein: 5-6 g
Carbohydrates: 35-40 g (sugar from yogurt, fruit syrup, ladyfingers)
Fat: 2-3 g
Calories can vary significantly depending on the type of yogurt, brand of ladyfingers, and how much sugar you actually use. It’s a relatively light dessert compared to classic cakes with cream and layers, especially if you use low-fat yogurt.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. I do not recommend freezing it—the gelatin texture suffers after thawing. It is not heated; serve it directly cold, freshly taken out of the fridge. If it sits uncovered or at room temperature for too long, the cream may soften. Ideally, cut only what you plan to consume and keep the rest chilled.
Quick Info
Total Time: approximately 4-6 hours (including cooling)
Preparation Time: 25 minutes
Cooking Time: minimal (just melting the gelatin and the gelatin layer for decoration)
Servings: 10-12, depending on the slice
Difficulty: easy
Recipe Type: no-bake dessert, perfect for warm days or when you don't feel like using the oven
Ingredients
1000 g fruit yogurt (I use peach or exotic fruit yogurt, but any fruit yogurt works)
5 tablespoons powdered sugar
20 g fine gelatin (2 packets from Dr. Oetker)
1 can of pineapple slices in syrup
1 package of ladyfingers
1 packet of clear cake gel
1/4 packet of red cake gel
250 ml water
4 tablespoons sugar (for the gelatin layer on top)
Instructions
1. Prepare the gelatin for the cream. Place the two packets of gelatin in a small bowl with 50 ml of cold water. Let them swell for 5 minutes. Then gently heat the mixture, either in a double boiler or directly over very low heat, just until completely dissolved. The gelatin should not boil; otherwise, it won't set.
2. Prepare the pan. Use a springform pan. Cut the ladyfingers in half lengthwise if they are too tall and arrange them vertically around the edge of the pan, sticking them together. Place well-drained pineapple slices on the bottom of the pan to cover the surface.
3. Make the yogurt cream. Put the yogurt in a large bowl. Add the 5 tablespoons of powdered sugar. Then incorporate the dissolved gelatin, stirring continuously to avoid lumps. The mixture will be fluid at first but will set in the fridge.
4. Pour the cream over the pineapple. Pour the cream over the layer of pineapple in the springform pan. Level it off with a spatula or the back of a spoon.
5. Decorate with pineapple slices on top. Cut the remaining pineapple into thin slices or cubes and arrange them on top of the yogurt cream, depending on how you want the cake to look.
6. Prepare the gelatin for decoration. In a small saucepan, combine 1 packet of clear cake gel and 1/4 packet of red cake gel with the 4 tablespoons of sugar and 250 ml of cold water. Mix well and place over low heat. When it starts to boil, let it boil for exactly 1 minute, stirring continuously. Remove from heat and let it cool for 5 minutes until it's no longer hot but still liquid.
7. Pour the gelatin layer over the cake. Once the decoration gelatin has cooled slightly (so it doesn't melt the yogurt cream), carefully pour it over the cake to evenly cover the fruit on top.
8. Chill the cake. Refrigerate for at least 4 hours, ideally overnight, to allow the cream and top layer to set properly.
Why I Make This Recipe Often
It’s one of the simplest no-bake cake options, using ingredients I always have on hand. It assembles quickly, and I don’t have to stress about layers, baking, or elaborate creams. It keeps well in the fridge, so I can prepare everything a day in advance. If you have kids, they can help with decorating, and there are no risks with the oven. I also love that you can vary the type of yogurt or fruits based on what you have available.
Tips and Variations
Tips
- The gelatin must be well-dissolved but should not boil. If it boils, there’s a chance the cream won’t set.
- The ladyfingers are easier to arrange if cut to the size of the pan. If they’re too long, the cake will have uneven edges.
- For the top layer, the gelatin should be poured when it is warm, not hot, to avoid melting the yogurt.
- The pineapple from the can must be well-drained to prevent excess moisture in the cake.
Substitutions
- Fruit yogurt can be replaced with plain yogurt and fresh or canned fruit, cut into cubes, for a less sweet version.
- You can use other fruits, such as peaches, apricots, or pears, if you don’t have pineapple.
- The clear and red cake gels can be substituted with any cake gel you find; the important thing is to cover the surface with a transparent layer.
Variations
- For a tangier flavor, use lemon yogurt or berry yogurt.
- If you want more texture, add some diced fruits directly into the yogurt cream before pouring it into the pan.
- You can also decorate with mint leaves or grated lemon zest for color.
Serving Ideas
- The cake slices easily after being chilled overnight.
- It can be served plain or with a bit of whipped cream for those who want something richer.
- For a festive look, you can top it with some cherries or candied fruits, but it's not mandatory.
Frequently Asked Questions
1. Can I use gelatin sheets instead of powdered gelatin?
Yes, you can use gelatin sheets. You will need about 10 sheets for 20 g. Soak them in cold water, then proceed the same way as with powdered gelatin: drain well, melt over low heat without boiling, and mix into the yogurt cream.
2. What happens if I use too much gelatin?
The cream will be too firm, like a dense jelly, and won't have the airy yogurt texture. Stick to the recipe amount for a good balance between firmness and creaminess.
3. I can't find cake gel. What can I use for the top layer?
You can use any cake gelatin or even plain gelatin dissolved with a little pineapple syrup instead of water for flavor and color. Just be sure to follow the instructions on the packet.
4. If I don’t have a springform pan, what should I do?
You can assemble the cake in a regular baking dish and serve it directly from there. It will be a bit harder to cut perfect slices, but the taste won't change.
5. Can I use less sugar?
Yes, the amount of sugar is flexible. Taste the yogurt first and adjust to your preference. If you're using very sweet yogurt, you can reduce the sugar in the recipe or even omit it.
Nutritional Values
(Estimated per serving, calculated for 12 servings, just as a general guide.)
Calories: ~180-220 kcal
Protein: 5-6 g
Carbohydrates: 35-40 g (sugar from yogurt, fruit syrup, ladyfingers)
Fat: 2-3 g
Calories can vary significantly depending on the type of yogurt, brand of ladyfingers, and how much sugar you actually use. It’s a relatively light dessert compared to classic cakes with cream and layers, especially if you use low-fat yogurt.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. I do not recommend freezing it—the gelatin texture suffers after thawing. It is not heated; serve it directly cold, freshly taken out of the fridge. If it sits uncovered or at room temperature for too long, the cream may soften. Ideally, cut only what you plan to consume and keep the rest chilled.