John Myers
Giant Yogurette Cake without Baking
The perfect giant yogurette cake without baking recipe with a picture and simple step-by-step instructions.
- 300 g Fresh strawberries
- 1 Lemon
- 100 g Sugar
- 500 g Cream yogurt
- 10 leaf Gelatin
- 200 g Whipped cream
- 1 packet Vanilla sugar
- 150 g Whole milk couverture
- 150 g Chocolate, bittersweet
- 60 g Oat flakes
- Cling film
- Clean the strawberries, squeeze the lemon. Mix the cream yogurt, sugar and lemon juice. Whip the cream with vanilla sugar.
- Soak gelatine in water, then squeeze out and stir in a bowl with 3 tablespoons of warm water. Then first add only 3 tablespoons of the yoghurt mixture and stir until smooth.
- Stir the yogurt gelatin mixture into the rest of the yogurt mixture. Fold in the cream and strawberries and place in a baking pan lined with cling film and refrigerate for an hour.
- Melt the couverture and stir in a portion of the oat flakes, spread it smoothly on the cooled underside of the yoghurt / strawberry mixture and put it back in the cold.
- Turn the yogurette out of the mold and spread the rest of the couverture, then decorate with strawberries.
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