(OC) Raspberry, cherry, blueberry and blackberry yogurt cake
(OC) Raspberry, cherry, blueberry and blackberry yogurt cake
by Cuba_nita92
12 Comments
SendFeet954-980-3334
Never heard of yogurt cake. This looks really cool though
justathome3
Ok. This looks and sounds delicious! I want some 😛
Cuba_nita92
3 Layer Yoghurt Cake
Ingredients:
– 200g Crushed Biscuits.
– 80g Melted Unsalted Butter.
– 1L Yoghurt.
– 12 Tbsp Sugar.
– 10x Gelatine Sheets.
– 600ml Double Cream.
– Vanilla Paste/Flavour.
* PINK LAYER *
– 100g Frozen Raspberries/Cherries.
* PURPLE LAYER *
– 100g Blueberries/Blackberries.
Decoration:
– Mint leaves and some Fresh Berries.
Preparation:
– Put your Biscuits into a bag and crush with a rolling pin or something similar until you have a bag of fine crumbs.
– Pour the biscuit crumbs into a bowl and add your melted butter, mixing until well combined.
– Butter the sides and bottom of a cake tin, add your biscuit mixture and flatten until the bottom is evenly covered, leave this to the side for now.
– Let your gelatine sheets soak in some cold water for 10 minutes.
– In a saucepan, add your yoghurt and sugar, and start warming (not to the point of boiling or simmering, just WARM).
– Once warmed, take from the heat, place the gelatine sheets into the pan and stir until melted.
– Pour the double cream into the saucepan and mix well.
* PINK LAYER *
– Microwave your 100g Berries until fully defrosted, and blend with your immersion blender.
* PURPLE LAYER *
– Microwave your 100g Berries until fully defrosted, and blend with your immersion blender.
– Now take 3 bowls, and split your yoghurt mixture evenly out to these 3 bowls.
– For the White Layer, add your vanilla flavour to the 1st bowl and mix in, then pour this onto your biscuit base in the cake tin, and place in the freezer for 10-15 Minutes.
– Whilst this is setting, prepare your pink layer by adding the Raspberry sauce into the 2nd Bowl, mixing in 1 Tablespoon at a time until you acheive the desired pink colour.
– Take the cake from the freezer, and pour your pink layer on top, now replace into the freezer.
– Whilst this is setting, prepare your purple layer by adding ALL of the Blueberry/Blackberry Sauce and mixing in; if not dark enough, you can always add a few drops of Blue food colouring.
– Once the pink layer is set, take from the freezer, pour your purple mixture on top, now place into the fridge (not freezer) for 4-8 hours until set.
– Now you can decorate however you like, be creative.
nels2812
Yum sounds so good!
MonCoeur17
it looks delicious! 😋
Fuzzy_Welcome8348
Looks outstanding! Great job
buhito15
Omg!
Striking_Being6570
Wow, that is beautiful!
fut-fut
love low-sugar recipes) looks tasty
Basic-Brilliant385
Dessert looks delish! Could go for a slice with some coffee.
12 Comments
Never heard of yogurt cake. This looks really cool though
Ok. This looks and sounds delicious! I want some 😛
3 Layer Yoghurt Cake
Ingredients:
– 200g Crushed Biscuits.
– 80g Melted Unsalted Butter.
– 1L Yoghurt.
– 12 Tbsp Sugar.
– 10x Gelatine Sheets.
– 600ml Double Cream.
– Vanilla Paste/Flavour.
* PINK LAYER *
– 100g Frozen Raspberries/Cherries.
* PURPLE LAYER *
– 100g Blueberries/Blackberries.
Decoration:
– Mint leaves and some Fresh Berries.
Preparation:
– Put your Biscuits into a bag and crush with a rolling pin or something similar until you have a bag of fine crumbs.
– Pour the biscuit crumbs into a bowl and add your melted butter, mixing until well combined.
– Butter the sides and bottom of a cake tin, add your biscuit mixture and flatten until the bottom is evenly covered, leave this to the side for now.
– Let your gelatine sheets soak in some cold water for 10 minutes.
– In a saucepan, add your yoghurt and sugar, and start warming (not to the point of boiling or simmering, just WARM).
– Once warmed, take from the heat, place the gelatine sheets into the pan and stir until melted.
– Pour the double cream into the saucepan and mix well.
* PINK LAYER *
– Microwave your 100g Berries until fully defrosted, and blend with your immersion blender.
* PURPLE LAYER *
– Microwave your 100g Berries until fully defrosted, and blend with your immersion blender.
– Now take 3 bowls, and split your yoghurt mixture evenly out to these 3 bowls.
– For the White Layer, add your vanilla flavour to the 1st bowl and mix in, then pour this onto your biscuit base in the cake tin, and place in the freezer for 10-15 Minutes.
– Whilst this is setting, prepare your pink layer by adding the Raspberry sauce into the 2nd Bowl, mixing in 1 Tablespoon at a time until you acheive the desired pink colour.
– Take the cake from the freezer, and pour your pink layer on top, now replace into the freezer.
– Whilst this is setting, prepare your purple layer by adding ALL of the Blueberry/Blackberry Sauce and mixing in; if not dark enough, you can always add a few drops of Blue food colouring.
– Once the pink layer is set, take from the freezer, pour your purple mixture on top, now place into the fridge (not freezer) for 4-8 hours until set.
– Now you can decorate however you like, be creative.
Yum sounds so good!
it looks delicious! 😋
Looks outstanding! Great job
Omg!
Wow, that is beautiful!
love low-sugar recipes) looks tasty
Dessert looks delish! Could go for a slice with some coffee.
Must be yummy
Impressive