No-bake cakes are a real hit and it's no wonder. If you want to save time but still enjoy a real treat, they come in really handy. In addition, especially in summer, you simply don't feel like standing in the kitchen forever and torturing yourself at the oven in the heat. And since it's finally raspberry season, today we have two recipes for a no-bake raspberry yogurt cake for you. Yoghurt cakes are a real treat for the palate, so treat yourself and your loved ones to this delicious oneNo-bake summer dessert. By the way: You can also enjoy them in winter by simply using frozen raspberries.
No-bake raspberry yogurt cake with cream
For this recipe, use oatmeal cookies for the crust. Of course, you can use other types of cookies if you want. So if you already have a favorite recipe for oneNo-bake cookie basehave, just use this. The following raspberry cake also has a gelatin topping. However, if you want to prepare the yogurt cake even faster without baking, either leave out the topping or use raspberry jam instead. This is how this raspberry yogurt cake is made in the original without baking:
For theBodenthe quark-yoghurt cake without baking:
- 150 g oat biscuits, wholemeal butter biscuits, ladyfingers,Oreo Cookiesor others
- 90 g Butter
- optional 30 g sugar if you use unsweetened cookies and want the base to be sweeter
For theCreme:
- 400 g natural yogurt
- 250 g Konditorsahne oder Double cream
- 200g sugar
- 60 ml freshly squeezed lemon juice
- 1 TL Vanilleextrakt
- 10 g gelatin in powder form
- 150 g raspberries + more to decorate
For theToppingthe yogurt cake with raspberries:
- 200g raspberries
- 30g sugar
- 1 teaspoon gelatin in powder form
- 1 tbsp water
- or: strawberry jam
How to prepare the raspberry cake:
For the base of the no-bake raspberry yogurt cake:
- Line a springform pan (20 cm Ø) with baking paper.
- Crumble the cookies in a bowl and mix them with the butter and possibly the sugar.
- Spread the biscuit-butter mixture in the springform pan and press it firmly with your hands.
- You can then help with a flat-bottomed glass.
- Place the springform pan with the bottom in the refrigerator to harden.
The cream:
- In a small saucepan, mix the gelatin with 2 tablespoons water and 2 tablespoons lemon juice. Let the mixture rest for 10 minutes.
- Heat over low heat until gelatin is dissolved. Be careful not to let the liquid boil!
- In a bowl, mix the yogurt with the sugar, vanilla extract and the remaining lemon juice.
- In another bowl, beat the double crème/confectioner's cream until stiff.
- Add a few tablespoons of the yoghurt mixture to the gelatin, stir and then add this mixture to the bowl with the remaining yoghurt mixture.
- Fold in the double whipped cream.
- Take the base out of the fridge, spread the raspberries on it and then the cream by tablespoons. Do not pour them directly into the springform pan as this will push the raspberries to the edge.
- Make raspberry yogurt cake without baking for at least 5 hoursin the fridge.
For the topping:
- Place the gelatin and water in a bowl, stir and set aside.
- In a saucepan over low heat, heat the raspberries and sugar until the mixture thickens, about 4 minutes (a little longer if raspberries are frozen).
- Remove the pot from the heat, let the liquid cool for a minute and add the gelatine. Stir until combinedthe gelatinhas dissolved.
- If you want to use the topping without seeds, you can strain it through a fine sieve.
- Let the topping cool a little, spread it over the cake and put it back in the fridge for 8 hours.
- Before serving, you can decorate the no-bake raspberry yogurt cake with raspberries.
Yogurt cake with raspberries and cream cheese
- Cookie base of your choice (e.g. from the recipe above)
- 500g raspberries
- 100 g cream cheese
- 600 g natural yogurt
- 300 ml Sahne
- 6 tbsp sugar
- a vanilla pod
- Juice and zest of a lemon (preferably organic)
- 10 sheets of gelatin
Prepare raspberry cake with yogurt:
- For the no-bake raspberry yogurt cake, line a springform pan with baking paper.
- Prepare the base as described above and place the mold in the refrigerator for an hour.
- Pureethe raspberries. You can also leave a few whole ones and incorporate them into the cream later.
- Remove the vanilla pulp.
- Beat the cream until stiff.
- Mix the puree with the yogurt, cream cheese, sugar, zest and vanilla.
- Fold in the whipped cream.
- Soak the gelatine, squeeze it and dissolve it in the lemon juice.
- Stir the gelatine into the cream. Do it quickly so that there are no lumps.
- Spread the cream over the base and chill for at least 6 hours (e.g. overnight).
- Decorate the finished cake with raspberries and/or the topping described above before serving.
Some people are put off by the fact that gelatine has to be used for the cream of a raspberry yoghurt cake without baking or a yoghurt cake in general. This replaces the eggs that are necessary for a cream that is baked to give it its firmness. But since you want to prepare a raspberry cake without baking, you need gelatine to achieve this firmness, or alternatively for a vegan versionAgar Agar, be used. Otherwise, even after resting in the fridge, the cream will spread as soon as you remove the edge of the springform pan. And using gelatin really isn't difficult! Just give it a try!
