Yogurt – Honey – Nut – Cake

Ingredients for 1 servings:

• 200 g biscuits (butter biscuits)
• 75 g butter (sweet cream butter)
• 500 g yogurt, Greek or Turkish (full fat)
• 100 g honey
• 1 tbsp sugar
• 1 lemon(s), untreated
• 6 sheets of white gelatin
• 100 g walnuts, chopped
• 12 walnuts, whole

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

fresh cake without baking

Grind the butter biscuits in a food processor. Squeeze the lemon and add the juice. Mix well. Melt the butter in a pan and then stir it into the biscuit crumbs. Pour this mixture into a small, round springform pan. The pan should be about 24 cm in diameter, otherwise the yogurt cake will be too flat. The bottom of the pan should be thinly covered with the mixture. As the butter cools, it will bind the biscuit crumbs together to form a firm base. Place the springform pan in the refrigerator and prepare the yogurt cream. Pour the drained yogurt into a bowl and mix with the tablespoon of sugar. Add the grated lemon zest and stir. Now add the honey, a spoonful at a time, to the yogurt. Gently stir and fold in. Yogurt is not cream, so it doesn’t need to be whipped. Next, roughly chop the walnuts, as they should impart not only their typical flavor to the cake, but also their crunchy bite. Meanwhile, soak the gelatin in cold water. Drain the water, carefully squeeze out the gelatin, and pour a few spoonfuls of almost boiling water over it. Stir immediately with a spoon to ensure the gelatin dissolves completely. Add a few spoonfuls of the yogurt mixture, stir until smooth, and immediately pour into the large bowl. Stir carefully. The gelatin should be evenly distributed throughout the yogurt mixture. Quickly spread the contents of the bowl over the base of the springform pan and smooth it out. Decorate the top edge with the whole walnuts and refrigerate the yogurt, honey, and nut cake. Not only because it tastes better cold, but also because the gelatin needs some time to thicken the yogurt mixture. To cut, carefully open the springform pan and loosen it with a knife dipped in warm water.