Yogurt cake with caramel sauce

The yogurt cake with caramel sauce is a delicacy that combines the creamy texture of yogurt with the irresistible sweetness of caramel sauce. It’s an easy-to-make dessert, perfect for any occasion, from gatherings with friends to festive meals. With a crunchy cookie base and a smooth cream, this cake is sure to become everyone’s favorite.

Total preparation time: 4 hours (including cooling time)
Preparation time: 30 minutes
Cooling time: 3 hours
Number of servings: 10

Ingredients

For the cookie base:
- 250 g Petit Beurre cookies (or any plain cookies)
- 125-150 g melted butter

For the yogurt cream:
- 400 g creamy yogurt (we recommend Müller yogurt for optimal texture)
- 250 ml liquid cream
- 1 tablespoon powdered sugar
- 8 g gelatin sheets (about 4 sheets)
- 4 tablespoons milk

For the topping:
- 150 g sugar
- 2 tablespoons water
- 100 ml unsweetened liquid cream

Step-by-step instructions

1. Preparing the cookie base:
Start by crushing the cookies in a food processor until they turn into fine crumbs. Transfer the crushed cookies to a bowl and add the melted butter. Mix well until the cookies are completely coated with butter. This combination will create a delicious and crunchy base for our cake.

2. Forming the base:
Line the bottom of a baking pan with plastic wrap. This will make it easier to remove the cake once it has set. Place the cookie mixture in the pan and press it down firmly with a spatula or the bottom of a glass. Make sure the base is even and well compacted. Then, refrigerate the pan for about 30 minutes to allow it to firm up.

3. Preparing the yogurt cream:
Start by soaking the gelatin in cold water for 5 minutes. Then, squeeze out the gelatin and dissolve it in hot milk, stirring well to achieve a smooth mixture.

4. Mixing the ingredients:
In a large bowl, add the creamy yogurt and the milk-gelatin mixture. Whisk well with a balloon whisk or mixer until combined. In another bowl, whip the liquid cream with the powdered sugar until it forms stiff peaks. Gradually fold the whipped cream into the yogurt mixture, being careful to retain the air in the cream for a light, marshmallow-like texture.

5. Assembling the cake:
Once the cookie base has set, carefully pour the yogurt cream over it. Smooth the surface with a spatula and return the cake to the refrigerator to set again, this time for at least 2 hours.

6. Preparing the caramel sauce:
In a small saucepan, add the sugar and water. Place the saucepan over low heat and let the sugar caramelize. Watch the color of the caramel, aiming for a golden hue. Once the sugar has completely melted, add the hot liquid cream, stirring constantly to combine the sauce. Allow the sauce to cool completely before pouring it over the cake.

7. Finishing the cake:
After the yogurt cream has set well, remove the cake from the pan using the plastic wrap. Pour the caramel sauce over the cake, ensuring it covers the entire surface evenly. Return the cake to the refrigerator for another 1-2 hours so the sauce can settle properly.

8. Serving:
When you’re ready to serve, slice the cake into portions and enjoy this irresistible combination of flavors and textures. You can top it with some toasted nuts or chocolate shavings for an extra touch of flavor.

Helpful tips

- Types of cookies: If you don’t have Petit Beurre cookies, you can use digestive biscuits or even chocolate cookies for a more intense flavor.
- Gelatin: If you prefer a gelatin-free version, you can try using Greek yogurt, which has a denser consistency.
- Sweetness: Adjust the amount of sugar in the whipped cream according to your preferences. If you like a less sweet dessert, you can reduce the amount of powdered sugar.
- Serving: The cake pairs perfectly with fruit tea or aromatic coffee. Additionally, a sweet wine or cold lemonade can successfully complement the meal.

Nutritional benefits

This cake contains yogurt, which is an excellent source of calcium and probiotics, beneficial for digestion. The cream provides a creamy texture but should be consumed in moderation. The cookies add carbohydrates that will give you the energy needed for an active day.

Frequently asked questions

- Can I use natural yogurt instead of creamy yogurt?
Yes, you can use natural yogurt, but the cake will have a less creamy texture.

- How long can I keep the cake?
The cake keeps well in the refrigerator for 3-4 days, but it’s best enjoyed fresh for the best flavors.

- Is it necessary to use gelatin?
Gelatin is essential for achieving the desired consistency, but you can experiment with alternatives for a similar result.

The yogurt cake with caramel sauce is not just a dessert, but a culinary experience that will bring smiles to the faces of your loved ones. Try this simple and quick recipe and turn your meals into an unforgettable feast!