It’s the end of the month – this means it’s time for another “Bake Together – The Baking Surprise” with Andrea from Zimtkeks & Apfeltarte! It’s quite hot in Germany right now, so I assume this delicious No-Bake Berries Greek Yogurt Cake will be the perfect sweet treat. A delicious refreshment you can prepare without turning on the oven in your kitchen ;)
Whenever the thermometer hits 30°C outside, the temperature in our flat is basically at 45°C. That’s the glamourous life under the roof – we have a really nice view up here, but whenever the sun is out for some time, the temperature rises to hellish heights ;P In no way I am willing to turn on the oven during those days. Every time I did that in the past, the kitchen turned into a Finnish sauna. So what can you do? Make your cakes with the help of the fridge instead of an oven.
The topic Andrea and I have chosen for this month’s “Bake Together” was a pretty simple one: let’s make cakes with yogurt. That does not necessarily mean we both would have to make no-bake cakes – there are many baked cakes that use yogurt – but due to the temperatures, I assume Andrea will go the same direction as me ;)
Greek yogurt is a great ingredient for refreshing summer cakes from the fridge. The yogurt gives the cakes a creamy consistency and you can combine the yogurt basically with any kind of berries or fruits you like. I used strawberries and some raspberries here because they are available everywhere from local farmers right now. Use whatever you like or what’s available. You can also use frozen berries and fruits (except for decorations) – they work really well here. In case you want to turn this into a Christmas cake – no problems at all ;)
Well… get your yogurt ready (you could also use a plant-based alternative here), wash your berries and fruits, and let’s go! It’s time to make a refreshing cake! ;)
INGREDIENTS / ZUTATEN
11 oz. (300g) berries (strawberries, raspberries, etc.), fresh or frozen
2 tbsp. sugar (or xylitol)
1 tbsp. lemon juice
For the base:
7 oz. (200g) oatmeal cookies
1.8 oz. (50g) ground rolled oats
1/3 cup (80g) butter, melted
For the yogurt cream:
6 gelatin sheets
18 oz. (500g) Greek yogurt
7 oz. (200g) cream cheese
1/4 cup (50g) sugar (or xylitol)
1 tsp. vanilla extract
7 oz. (200g) heavy cream, cold
some fresh berries for decoration
300g Beeren (Erdbeeren, Himbeeren etc.), frisch oder TK-Ware
2 EL Zucker (oder Xylit)
1 EL Zitronensaft
Für den Boden:
200g Haferkekse
50g Haferflocken, gemahlen
80g Butter, geschmolzen
Für die Joghurtmasse:
6 Blatt Gelatine
500g Griechischer Joghurt
200g Frischkäse
50g Zucker (oder Xylit)
1 TL Vanille Extrakt
200g kalte Sahne
ein paar frische Beeren für die Dekoration
DIRECTIONS / ZUBEREITUNG
2. For the base of the cake, either crush the cookies in a blender/food processor or use a freezer bag and rolling pin to crush the cookies. Add the ground oats and melted butter to the cookie crumbs and mix well. Line a 9 inches (23cm) springform or baking tin with a loose bottom with some baking parchment, transfer the crumbs to the pan and press together to create one even layer. Place in the fridge until needed.
3. Add the gelatin sheets to a bowl with cold water and let soak for about 5-6 minutes. Meanwhile, add the yogurt, cream cheese, sugar (or xylitol), and vanilla extract to a large bowl and mix until well combined. Add about 3/4 of the cooled berry sauce and mix in – set the rest aside. Whisk the heavy cream in a separate bowl until stiff peaks form and set aside.
4. Squeeze the softened gelatin sheets to remove some of the water, add to a small saucepan/pot, and heat up to dissolve the gelatin sheets. Remove from the heat and add a tablespoon of the yogurt mixture to the pot and mix to combine. Gradually add some more and mix well after each addition. Pour that mixture into the bowl with the yogurt cream and mix well. Gently fold in the whipped cream, then add everything to the prepared baking tin and smooth out the top. Add the remaining berry sauce on top and use a skewer to make swirls to mix everything a bit. Place the cake in the fridge for at least 4 hours or overnight. Decorate the cake with some more fresh fruits before serving if you like.
2. Für den Boden des Kuchens die Kekse entweder in einem Mixer zerkleinern, oder in einen Gefrierbeutel geben und mit einem Nudelholz zu Bröseln verarbeiten. Gemahlene Haferflocken und geschmolzene Butter zu den Bröseln dazugeben und alles gut vermischen. Eine 23cm (9 inches) Springform bzw. Backform mit Hebeboden mit Backpapier auslegen und dann die feuchten Brösel in die Form schütten und zu einer glatten Schicht zusammendrücken. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Die Gelatineblätter in einer Schüssel mit kaltem Wasser für etwa 5-7 Minuten einweichen. In der Zwischenzeit den Joghurt und Frischkäse in eine große Schüssel geben und mit dem Zucker (oder Xylit) und Vanille Extrakt zu einer glatten Masse verrühren. Etwa 3/4 der abgekühlten Beerensoße unterrühren – Rest zur Seite stellen. Die Sahne steif schlagen und zur Seite stellen.
4. Die aufgeweichte Gelatine etwas ausdrücken und in einen kleinen Topf geben und auf dem Herd auflösen lassen. Topf vom Herd ziehen und nach und nach ein paar Esslöffel der Joghurtmasse mit der aufgelösten Gelatine verrühren. Diese Mischung dann zur restlichen Joghurtmasse zurückschütten und alles gut verrühren. Die Sahne vorsichtig unterheben, dann alles in die vorbereitete Form geben und glatt streichen. Mit der verbliebenen Beerensoße Kleckse auf der Joghurtmasse verteilen und dann mit einem Holzspieß Kreise ziehen, damit sich beide Komponenten etwas vermischen. Den Kuchen für mindestens 4 Stunden oder über Nacht in den Kühlschrank stellen. Wer mag, kann den Kuchen vor dem Servieren noch mit ein paar frischen Beeren dekorieren.
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Here is a version of the recipe you can print easily.
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No-Bake Berries Greek Yogurt Cake
- Prep Time: 00:30
- Cook Time: 00:00
- Total Time: 04:30
- Yield: 01 1x
- Category: Cakes
- Cuisine: International
Description
Delicious cake for summer that does not need to be baked: No-Bake Berries Greek Yogurt Cake.
Ingredients
For the berries:
11 oz. (300g) berries (strawberries, raspberries, etc.), fresh or frozen
2 tbsp. sugar (or xylitol)
1 tbsp. lemon juice
For the base:
7 oz. (200g) oatmeal cookies
1.8 oz. (50g) ground rolled oats
1/3 cup (80g) butter, melted
For the yogurt cream:
6 gelatin sheets
18 oz. (500g) Greek yogurt
7 oz. (200g) cream cheese
1/4 cup (50g) sugar (or xylitol)
1 tsp. vanilla extract
7 oz. (200g) heavy cream, cold
some fresh berries for decoration
Instructions
1. Start with the berries. Wash and dry fresh berries (e.g. strawberries and/or raspberries), cut them into smaller pieces, if necessary, then add them to a small pot. If you want to use frozen berries/fruits, you can add them to the pot as they are. Add the sugar (or xylitol) and lemon juice and bring everything to a boil over medium heat. Let cook for 3-4 minutes until the berries are soft. Remove the pot from the stove and puree the berries with an immersion blender until you get a smooth sauce. Set aside and let cool down.
2. For the base of the cake, either crush the cookies in a blender/food processor or use a freezer bag and rolling pin to crush the cookies. Add the ground oats and melted butter to the cookie crumbs and mix well. Line a 9 inches (23cm) springform or baking tin with a loose bottom with some baking parchment, transfer the crumbs to the pan and press together to create one even layer. Place in the fridge until needed.
3. Add the gelatin sheets to a bowl with cold water and let soak for about 5-6 minutes. Meanwhile, add the yogurt, cream cheese, sugar (or xylitol), and vanilla extract to a large bowl and mix until well combined. Add about 3/4 of the cooled berry sauce and mix in – set the rest aside. Whisk the heavy cream in a separate bowl until stiff peaks form and set aside.
4. Squeeze the softened gelatin sheets to remove some of the water, add to a small saucepan/pot, and heat up to dissolve the gelatin sheets. Remove from the heat and add a tablespoon of the yogurt mixture to the pot and mix to combine. Gradually add some more and mix well after each addition. Pour that mixture into the bowl with the yogurt cream and mix well. Gently fold in the whipped cream, then add everything to the prepared baking tin and smooth out the top. Add the remaining berry sauce on top and use a skewer to make swirls to mix everything a bit. Place the cake in the fridge for at least 4 hours or overnight. Decorate the cake with some more fresh fruits before serving if you like.
Notes
Enjoy cooling!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Enjoying your blog! Just stumbled upon it and hope to try some of your recipes.
In the U S. here and wondering how sheets of gelatin correspond to our powdered version.
I have some on hand—I’d made some gel printing plates out of them— and have no objections to using the remaining packets in recipes.
Best wishes!
Andrea
Hi Andrea,
In Germany, we have standards for gelatin sheets. The size/thickness of gelatin sheets might vary, but you will get more or less the same results, no matter what product you use. The sheets are standardized to gelatinize/stabilize the same amount of liquid. That’s why I don’t specify the strength in my recipes.
6 gelatin sheets here in Germany work with 500ml of liquid/juice. To compare with powdered gelatin you just need to know how much liquid a certain amount of powder stabilizes.
Cheers
Marc