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At Cold Yogurt Cake

ingredients

servings

8

Biscuits

300 oz

Butter

150 oz

Greek yogurt from full fat milk

800 oz

Fresh cream

400 oz

Icing sugar

2 spoons

Berries

200 oz

White sugar

2 spoons

Lemon juice

1 spoon

Fresh mint

5 leafs

Desserts from Italy - Sicilia

At Cold Yogurt Cake

At Cold Yogurt Cake

vegetarian with gluten with lactose

ready in

6 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

At Cold Yogurt Cake

The cold yogurt cake is a very good base parfait with biscuit. It is easy to prepare with few ingredients and requires no cooking. You can also vary the taste of yogurt to your liking, I used strawberry and vanilla yogurt.

At Cold Yogurt Cake step 1

step 1

I have not used isinglass, however, to be a success, you have to be careful to mount the cream and use a good texture yogurt as greek yogurt.

At Cold Yogurt Cake step 2

step 2

Line with parchment paper a round mold openable circle.

At Cold Yogurt Cake step 3

step 3

Melt the butter and let cool. Blend the biscuits with a mixer and pour the butter, stir and lay on compacting the pan with a spoon, put in the fridge.

At Cold Yogurt Cake step 4

step 4

Whip the cream with the sugar steadfast. Pour little by little on the yogurt and mix gently to do dismount.

At Cold Yogurt Cake step 5

step 5

Pour the mixture onto the biscuit base, leveling and leave in refrigerator at least 6 hours.

At Cold Yogurt Cake step 6

step 6

Put in a pot berries or chopped strawberries, sugar and lemon juice, bring on the heat and cook for 5 minutes, then allow to cool.

At Cold Yogurt Cake step 7

step 7

When ready to serve, remove the cake from the mold and lay it on a serving platter, pour strawberries or berries, garnish with fresh mint leaves.

At Cold Yogurt Cake step 8

step 8

Find my recipe here: http://blog.giallozafferano.it/dolcettyepasticci/torta-fredda-allo-yogurt

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