No bake yoghurt cake - Valentine's Day edition

on

Today I want to share a delicious dessert to make your Valentine's Day special. We'll prepare a simple but amazing yoghurt cake decorated with a jelly heart. It's not a lot of work, yet it's guaranteed to impress your loved one.

Yoghurt cake is smooth, fluffy and it simply melts in your mouth. You can easily taste the strawberry-and-cream flavour of transparent jelly. White chocolate glaze brings a bit of extra sweetness, while jelly heart that is the... heart of our dessert not only makes it prettier, but it also adds pleasant, cherry notes.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.


List of ingredients (21 x 10 cm loaf tin)

Cake

  • 2 transparent powdered jelly packets
  • 250 ml hot water
  • 200 ml whipping cream (36%)
  • 750 g Greek yoghurt
  • 50 g icing sugar
  • 1.5 tsp vanilla paste
  • 100 g biscuits

Decoration

  • 2 red powdered jelly packets
  • 700 ml hot water
  • 200 g white chocolate
  • 100 ml whipping cream (36%)

Method

  1. Add two packets of red jelly crystals to 700 ml freshly boiled water. Stir the contents of the jug until gelatine dissolves completely and set it aside to cool, until the liquid starts to thicken. 
  2. Once jelly starts thickening up, pour it into a wide dish with a flat bottom, lined with a piece of baking paper. Put the dish into a fridge for a few hours or overnight, until it sets completely.
  3. Take ready jelly out of the fridge and cut it off carefully from the sides of the dish with a sharp knife. Cover the dish with a chopping board and turn jelly out onto the board in one piece. Remove the baking paper and cut out a few small jelly hearts using a cookie cutter. I needed 6 hearts, but the exact amount will depend on the thickness of your jelly. Cut up remaining jelly into small, 0.5 cm cubes; we'll use it to decorate ready dessert.
  4. Put two packets of transparent jelly crystals into 250 ml freshly boiled water. Stir the contents of the jug until jelly dissolves completely and smooth liquid forms. This is a small amount of liquid, so it will take a while - be patient! Set jelly aside to cool.
  5. Once transparent jelly is lukewarm, start working on the remaining ingredients. Whip 200 ml whipping cream with an electric mixer until almost stiff. Put 750 g Greek yoghurt into a large, separate bowl and add 50 g icing sugar and 1.5 tsp vanilla paste to it. Mix them into yoghurt shortly with an electric mixer, only until just combined.
  6. Add cool transparent jelly into yoghurt. Do it in a slow trickle while mixing yoghurt at low speed. Don't stop mixing to prevent unpleasant lumps from forming. Once all the jelly is in, add freshly whipped cream into yoghurt. Mix it in shortly with an electric mixer at low speed, only until uniform. Don't mix for too long - it will start thickening up very quickly. Move on to assembly straight away.
  7. Put 3 large ladlefuls of yoghurt mixture into the bottom of a loaf tin lined with baking paper, 21 x 10 cm. Spread yoghurt mixture evenly across the surface. Arrange jelly hearts into the middle of the mixture, sharp end up. Place the first one roughly 2 cm from the edge of the tin and put the next ones in a row, creating a pattern through the cake. Put the remaining yoghurt mixture around jelly hearts and even it out. Try to press down the yoghurt lightly to make sure it spreads well to avoid holes inside the ready cake.
  8. Once the top is evened out, arrange a layer of biscuits on top. Put the cake into a fridge for a few hours, or best overnight, to set completely.
  9. Once the cake is set, take it out of the tin and remove baking paper. To decorate, feel free to sprinkle some cocoa or grated chocolate on top, and use left over red jelly. I'm preparing a simple white chocolate glaze. To make it, put 200 g white chocolate and 100 ml whipping cream into a small heatproof bowl. Put the bowl into a microwave oven for 20 seconds, take it out, stir shortly and return to the microwave for another 20 seconds. Repeat until smooth liquid forms and set it aside to cool slightly. Decorate the cake with the glaze and remaining red jelly.
  10. Enjoy!

Approximate nutritional value

100 g

  • 222 kcal
  • Carbs: 22 g 
  • Fat: 12 g
  • Protein: 6 g
  • Fibre: 0 g

1 slice (recipe makes 12 slices)

  • 373 kcal
  • Carbs: 37 g 
  • Fat: 20 g
  • Protein: 11 g
  • Fibre: 0 g

Comments

Post a Comment