Blueberries and yogurt
No-bake cake: recipe for a light fridge cake
This blueberry yogurt cake not only impresses with its intense color, but also with a wonderfully fresh aroma (symbolic image)
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Temperatures over thirty degrees and bright sunshine – nobody wants to spend a lot of time in the kitchen in this weather. Especially in summer, a refrigerator cake is a welcome change from classic pastries. Here is the recipe.
The oven stays off, the kitchen is cold and the desire for a delicious piece of cake is still satisfied: the refrigerator cake not only saves you sweat, but also Electricity. The cake is also sophisticated – a loose base made of biscuits or sponge cake together with a deliciously fresh cream. The ensemble is rounded off with fresh fruits of your choice. Voilà, after a short time in the fridge the cake is ready and will not only impress your guests.
Natalie Gleitmann shows how to make healthy chocolate bars in her recipe video
Fridge cake: An easy treat for the summer
Because refrigerator cakes contain neither flour nor eggs, they are suitable as a light dessert and a refreshing change from the classic Ice. Feasting is twice as much fun. First of all: refrigerator cakes are made to be varied. So: let your creativity run wild.
The variants are almost limitless
In addition to the classic version with ladyfingers or butter biscuits, the crispy base can be made with the biscuits of your choice. Whether American cookies, chocolate cookies or biscotti – almost any pastry cuts a fine figure as a base.
The star of the refrigerator cake is definitely the cream, which gives it its refreshing taste. Instead of cream cheese, quark, yoghurt, mascarpone, ricotta, cream, cooked rice pudding or even pudding can be used as a light and airy filling. A splash of lemon juice adds freshness, then the cake is given a little rest in the fridge.
The best thing for last: There are virtually no limits to the choice of toppings. Fresh fruits such as strawberries, blueberries, cherries or peaches are ideal as a topping, especially in summer. But chocolate shavings, jam or sprinkles also make the refrigerator cake an absolute eye-catcher.
Recipe for a refreshing blueberry yogurt cake
Ingredients
For the ground
- 200 g ladyfingers
- 125g butter
For the cream
- 600 grams of yogurt
- 100 grams of cream cheese
- 300 ml cream
- 6 tbsp sugar
- 500 grams of blueberries, pureed
- Pulp of a vanilla bean
- Zest and juice of an organic lemon
- 10 sheets of gelatin
preparation
- To prepare, place baking paper on a cake plate and place the closed edge of the springform pan on top.
- Place the ladyfingers in a freezer bag, seal and crush the ladyfingers well with a rolling pin.
- Melt the butter in a saucepan and add the biscuit crumbs.
- Mix well and pour the mixture into the edge of the springform pan.
- Press everything together with a spoon to form an even base and place in the refrigerator for at least an hour.
- Beat the cream until stiff. Puree the blueberries.
- Mix the yogurt, cream cheese, sugar, zest, vanilla and the pureed blueberries until smooth and carefully fold in the cream.
- Soak the gelatine, squeeze it out and dissolve it in the warm juice of the organic lemon.
- Now quickly stir the gelatine mixture into the yoghurt cream so that no lumps form.
- Pour the mixture onto the cooled base and let it sit in the fridge for at least six hours, but ideally overnight.
Watch the video: Once you try this strawberry tiramisu, you’ll look forward to it every year during strawberry season. Depending on your taste and season, the recipe can also be prepared with fresh raspberries or blackberries.