Yoghurt Cakes & Desserts, no bake cheesecakes with a twist...
Book Details
Author(s)Miss Bini
ISBN / ASINB00770LACS
ISBN-13978B00770LAC4
Sales Rank1,894,004
MarketplaceUnited States 🇺🇸
Description
Are you looking for a light, summery cake or dessert that is quick and easy to make?
This is my favorite cake and dessert ever and if I could make it for you and send it to you I would, just so you can taste it yourself...
But as the post takes a few days and keeping it cool is a bit of a problem, I though why not give you the basic recipe right here, so you can try it before you even buy the book!
There is no point in buying a book filled with different variations and serving ideas if you don’t like the basic recipe. When you taste it I’m pretty sure you’ll want more of it!
(Note: This is a less elaborate version of the basic recipe from inside the book )
What do you need for the mixture:
To make it easier for everyone I’ve added a US version and a Metric version.
You can use any type of cream you like, full fat or non fat, single or double.
For US
2 cups (or 16 ounces) of Greek Yoghurt
1 cup (or 8 ounces) of cream
6 leaves of Gelatin
½ cup of sugar (optional)
1/3 cup water (to dissolve the gelatin)
In metric
500 ml Greek Yoghurt / Quark / Fromage frais (these are hard to find in the US)
250 ml cream
6 leaves of Gelatin
100 grams of sugar (optional)
75 ml water (to dissolve the gelatin)
Get your pastry base ready (you can use your favorite pastry base here, inside the book we’ll share more pastry base tips but anything goes really)
The size of your cake tin doesn’t really matter as it will be a thin or thick layer of yoghurt depending on the size. (if you have any mixture left put it in a separate bowl, it’s delicious even without the pastry)
How to prepare the mixture:
Soak the gelatin leaves for about 5 minutes
Empty the tub of Yoghurt into a larger bowl
Heat up about 1/3 cup or 75 ml of water until its hot (not boiling)
Squeeze the Gelatin sheets so there is no water inside (or as close as)
Add the gelatin to the water and take of the heat
Stir until the gelatin is dissolved
When the fluid is lukewarm add it to the Greek Yoghurt (don’t let it turn too cold otherwise you’ll get flakes of gelatin floating in your mixture, trust me it doesn’t taste good)
Stir until the Yoghurt and gelatin are mixed
Now add the cream and stir again until it’s a smooth mixture
Pour the mix into the cake tin (if you use a cookie crumble base don’t pour but use a soup ladle instead otherwise your crumbs may float)
Cover the top with a plate or Clingfilm and put it in the fridge
Leave it to set in the fridge for at least 4 hours but preferably over night.
Now go and make this cake or dessert yourself! If you like it make sure you come back because I have loads of tips and ideas waiting for you inside the book!
Good you came back, I’m so happy you liked it!
It’s time to turn this basic recipe into your personal favorite and not just by adding flavors but also by creating different and very impressive shapes.
Now all we need is a party! (or not, who needs an excuse to eat cake? )
Enjoy!
This is my favorite cake and dessert ever and if I could make it for you and send it to you I would, just so you can taste it yourself...
But as the post takes a few days and keeping it cool is a bit of a problem, I though why not give you the basic recipe right here, so you can try it before you even buy the book!
There is no point in buying a book filled with different variations and serving ideas if you don’t like the basic recipe. When you taste it I’m pretty sure you’ll want more of it!
(Note: This is a less elaborate version of the basic recipe from inside the book )
What do you need for the mixture:
To make it easier for everyone I’ve added a US version and a Metric version.
You can use any type of cream you like, full fat or non fat, single or double.
For US
2 cups (or 16 ounces) of Greek Yoghurt
1 cup (or 8 ounces) of cream
6 leaves of Gelatin
½ cup of sugar (optional)
1/3 cup water (to dissolve the gelatin)
In metric
500 ml Greek Yoghurt / Quark / Fromage frais (these are hard to find in the US)
250 ml cream
6 leaves of Gelatin
100 grams of sugar (optional)
75 ml water (to dissolve the gelatin)
Get your pastry base ready (you can use your favorite pastry base here, inside the book we’ll share more pastry base tips but anything goes really)
The size of your cake tin doesn’t really matter as it will be a thin or thick layer of yoghurt depending on the size. (if you have any mixture left put it in a separate bowl, it’s delicious even without the pastry)
How to prepare the mixture:
Soak the gelatin leaves for about 5 minutes
Empty the tub of Yoghurt into a larger bowl
Heat up about 1/3 cup or 75 ml of water until its hot (not boiling)
Squeeze the Gelatin sheets so there is no water inside (or as close as)
Add the gelatin to the water and take of the heat
Stir until the gelatin is dissolved
When the fluid is lukewarm add it to the Greek Yoghurt (don’t let it turn too cold otherwise you’ll get flakes of gelatin floating in your mixture, trust me it doesn’t taste good)
Stir until the Yoghurt and gelatin are mixed
Now add the cream and stir again until it’s a smooth mixture
Pour the mix into the cake tin (if you use a cookie crumble base don’t pour but use a soup ladle instead otherwise your crumbs may float)
Cover the top with a plate or Clingfilm and put it in the fridge
Leave it to set in the fridge for at least 4 hours but preferably over night.
Now go and make this cake or dessert yourself! If you like it make sure you come back because I have loads of tips and ideas waiting for you inside the book!
Good you came back, I’m so happy you liked it!
It’s time to turn this basic recipe into your personal favorite and not just by adding flavors but also by creating different and very impressive shapes.
Now all we need is a party! (or not, who needs an excuse to eat cake? )
Enjoy!
