Raspberries and Yogurt - Cake without baking: Recipe for a light refrigerator cake
The oven remains off, the kitchen is cold, yet the desire for a delicious cake is still there: Refrigerator cakes save not only sweat but also electricity. Moreover, they are cleverly refined – a loose bottom made of cookies or biscuits combined with a delightfully fresh cream. The ensemble is completed with fresh fruits of your choice. Here's the deal: Refrigerator cakes are meant to be varied. So, let your creativity run free.
Refrigerator Cake: A light delight for the summer
Because refrigerator cakes do not contain flour or eggs, they make for a light dessert and a refreshing alternative to the classic ice cream. And the fun of eating it is all the more enjoyable. In advance: Refrigerator cakes are meant to be customized. Therefore: Let your imagination run wild.
The possibilities are endless
The crunchy base can, besides the classic version with loaf biscuits or butter cookies, be made with the cookies of your choice. Whether American cookies, chocolate cookies or biscotti – almost every baked good makes a good figure as a base.
The star of refrigerator cakes is undoubtedly the cream, which gives it its refreshing taste. Instead of fresh cheese, quark, yogurt, mascarpone, ricotta, whipped cream, cooked rice pudding or even pudding can be used as a light, airy filling. A splash of lemon zest adds freshness, then the cake is given some rest in the refrigerator.
The best part: The toppings have almost no limits. Fresh fruits like raspberries, blueberries, cherries or peaches make excellent toppings in the summer. But chocolate hazelnuts, marmalade or streusel also make refrigerator cakes an absolute treat.
Recipe for a refreshing blueberry-yogurt cake
Ingredients
For the base
- 200g loaf biscuits
- 125g butter
For the cream
- 600g yogurt
- 100g fresh cheese
- 300ml whipping cream
- 6 tbsp sugar
- 500g blueberries, pureed
- 1 vanilla bean
- Zest and juice of an organic lemon
- 10 sheets gelatin
Preparation
- Line a cake pan with parchment paper and place the closed springform ring on top.
- Crush the biscuits in a freezer bag and spread them out on a baking sheet. Crush them with a rolling pin.
- Melt the butter in a saucepan and add the biscuit crumbs.
- Stir well and press the mixture into the springform ring.
- Chill in the refrigerator for at least one hour.
- Whip the cream until stiff. Puree the blueberries.
- In a large bowl, combine the yogurt, fresh cheese, sugar, vanilla, and pureed blueberries. Gradually fold in the whipped cream.
- Soften the gelatin in cold water, then squeeze out the excess water and dissolve it in the warm lemon zest and juice.
- Gradually stir the gelatin mixture into the yogurt cream to prevent lumps from forming.
- Pour the mixture onto the chilled base and chill in the refrigerator for at least six hours, or preferably overnight.
The recipe for the refreshing blueberry-yogurt cake suggests using loaf biscuits for the base, similar to how refrigerator cakes in Germany often utilize a cookie or biscuit base. After refrigeration, the cake can be enjoyed as a refreshing alternative to traditional ice cream, aligning with the trend of customizing refrigerator cakes. Topping options with fresh fruits like blueberries contribute to the dessert's overall appeal, as highlighted in Top-News.
