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No-Bake Yogurt Cake
A delicate and light dessert featuring a crumb crust, a creamy yogurt soufflé, and fresh fruit, with no oven required.
Ingredients
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COMPONENT to taste
- to taste
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Method
Prepare a 6-inch (16 cm) ring mold, wrap the bottom tightly in plastic wrap, and line the sides with an acetate collar.
Pulse the cookies into fine crumbs, then combine thoroughly with the melted butter.
Press the mixture firmly into the bottom of the mold to form an even crust, and chill in the fridge for 20-30 minutes.
Bloom the gelatin in the specified amount of water for 10-15 minutes until fully hydrated.
Whisk together the yogurt and soft cream cheese (quark).
Melt the bloomed gelatin to 70-80°C and temper it gradually into the yogurt mixture, stirring constantly.
Fold in the powdered sugar, add the diced nectarines, and pour the filling over the chilled crust in the mold.
Refrigerate for 20-30 minutes to let the cake set slightly.
For the nectarine glaze, combine the gelatin with the specified amount of water and let it bloom for 10-15 minutes.
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