Fruity Yogurt Cake
Ingredients
Base (sponge or cookie crust):
Sponge version:
- 3 eggs
- 100 g sugar or erythritol
- 100 g flour or gluten-free alternative
- 1 teaspoon baking powder
Cookie crust:
- 200 g ground cookies/graham crackers
- 100 g melted butter or coconut oil
Yogurt cream:
- 400 g Greek yogurt
- 200 ml heavy whipping cream or plant-based whipped cream
- 2 –3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 8 g gelatin or plant-based setting agent
Fruit layer:
- 250 g strawberries
- 100 g blueberries
- 100 g raspberries
- 1 tablespoon lemon juice
Instructions
Base:
- For the sponge: Beat the eggs with the sugar until fluffy, then fold in the flour and baking powder. Bake at 356°F (180°C) for 20–25 minutes, then let it cool.
- For the cookie crust: Mix together the ground cookies with the melted butter, then press it into the bottom of a cake pan. Refrigerate for 20 minutes.
Cream:
- First, whip the cream.
- Then, mix the yogurt together with the sweetener and vanilla.
- Prepare the gelatin, then stir it into the yogurt cream, and finally gently fold in the whipped cream.
Assembly:
- Pour half of the cream onto the base, then sprinkle with fresh fruit.
- Pour on the remaining cream, then smooth it out.
- Refrigerate for at least 3–4 hours so it sets.
Serving:
- Finally, decorate the top with fresh fruit and optionally with mint leaves.
