John Myers
Cherry Yogurt Cake from Refrigerator
The perfect cherry yogurt cake from refrigerator recipe with a picture and simple step-by-step instructions.
- 200 g Amarettini
- 80 g Butter
- 1 Glass Cherries
- 500 g Greek yogurt 10% fat
- 100 g Sugar
- 30 ml Lemon juice
- 1 Pck. Finesse lemon
- 1 Pck. Vanilla sugar
- 6 leaf Gelatin white
- 200 g Cream
- 30 g Flaked almonds
- 0,5 tsp Powdered sugar
- Melt the butter. Finely crumble the amarattini. Mix with the butter and press into a tin of 24 lined with baking paper. Put in a cool place for approx. 20 min.
- Drain the cherries well and spread them on the floor.
- Mix the yoghurt, sugar, lemon juice and zest with vanilla sugar.
- Soak gelatine in cold water for 10 minutes.
- Squeeze out gelatine and dissolve in three tablespoons of water.
- Add 5 tablespoons of the yoghurt cream to the gelatine and stir. Then add this mixture to the rest of the yogurt cream.
- Whip the cream until stiff. Pull under the yoghurt cream. Pour over the cherries. Chill for at least four hours.
- Roast the almonds, then caramelize with about 0.5 teaspoons of powdered sugar. Let cool down and spread on top of the cake before serving.
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