Chilled yoghurt cake is one of my sister’s favourite, so I prepare it quite often in all its variations: changing yoghurt’s flavor and covering it with chocolate or jam… this is the basic version.
Time of cooking
30 minutes + standing
Servings
a 12 cm mould
What did I use
a blender, a sheet of oven paper, a little glass bowl and a large one, a little pot, a spoon, an electric whisk
Ingredients
Digestive biscuits: 75 gr
Vegan butter: 40 gr
Coconut yoghurt: 125 gr
Heavy vegetarian cream: 75 gr
Icing sugar: 40 gr
Sheets of gelatine: 8/9 gr
Dark chocolate and red fruits topping (that I prepared with frozen berries and honey) as required
How did I do
I put the sheets of gelatine in a bowl with cold water.
I minced the biscuits. I melted the vegan butter and mixed it to the biscuits. I put the dough in the mould covered with oven paper and pressed well with the spoon.
I let it stand in the fridge.
In the meanwhile, I mixed the coconut yoghurt with the sugar.
I dried the sheets of gelatine and melted it at minimum fire with a pair of spoons of yoghurt and sugar.
I whipped the cream by hand and added it to yoghurt together with the melted gelatine.
I poured it on the biscuits base and let it stand in the fridge for few hours. Better to prepare it the day before.
I served it with my topping and the fleaks of dark chocolate.
Buon appetito!
