Wow – another month has passed since the last “Bake together – The Baking Surprise” with Andrea from Zimkeks & Apfeltarte. I have the feeling it was yesterday I posted the recipe for our last topic – this delicious Asparagus Quiche.
Well… it’s time for another edition of our little baking event and this months’ topic is: Berries, Berries, Berries! And as you probably seen already, instead of baking, I used the fridge to make the cake for today’s recipe – a nom nom No-Bake Greek Yogurt Berry Cake! ;)

I have to admit – the topic this month was not really what we had in mind at fist. I mean we wanted to do something with berries, but we had one special kind in mind: red currant. Those sweet-sour red little berries you can use for so many delicious bakes. The season for this kind of berries, just started, so they would have been perfect actually ;)
BUT… since Andrea and I are both a bit busy these days, we decided months ago what to do for June, so in case there was some time, each of us could make their recipes in advance. Well… good idea in general, but if you plan to use certain berries in your bake, you should make sure they are available… which they were NOT :P

Well… a month ago you could get red currant, but imported and effing expensive. So we decided to expand the topic to all kinds of berries. Cause we are clever :P I used all the berries I could find in my kitchen – frozen and fresh berries and some cherries. All had to go ;)
For this kind of cake, you can use any kind of berries you can find. Raspberries, blueberries, red currant, strawberries or even cherries. Everything gets pureed anyway, so it does not matter if they are fresh or frozen. With frozen berries, you can make the cake all year round.


The cake will not be baked. All you have to do is place it in the fridge. I would suggest preparing the cake a day in advance so it can cool over night. So get some yogurt, the berries and soon you will have a delicious and refreshing summer cake everyone will love.
So what’s Andrea’s bake? Is she baking? We will know soon ;)
Have a nice and sunny weekend!
INGREDIENTS / ZUTATEN
5.3 oz. (150g) oreo cookies
1/4 cup (60g) melted butter
For the filling:
6 gelatin leaves
18 oz. (500g) greek yogurt
9 oz. (250g) sour cream (Schmand)
1/4 cup (50g) sugar
juice and zest of 1 organic lemon
For the topping:
2.5 gelatin leaves
12 oz. (350g) frozen (and thawed) or fresh mixed berries
1 tbsp. sugar
1 tsp. vanilla extract
2 tbsp. raspberry liquor (optional)
150g Oreo Kekse
60g Butter, geschmolzen
Für die Füllung:
6 Blatt Gelatine
500g Griechischer Joghurt
250g Schmand
50g Zucker
Saft und Abrieb einer Bio-Zitrone
Für das Topping:
2,5 Blatt Gelatine
350g TK-Beerenmix (aufgetaut) oder frische Beeren
1 EL Zucker
1 TL Vanille Extrakt
2 EL Himbeerlikör (optional)

DIRECTIONS / ZUBEREITUNG
2. For the filling add the gelatin leaves to a bowl with cold water and let soak for about 5-7 minutes. Mix the yogurt, sour cream (Schmand), sugar, lemon juice, and lemon zest in a bowl until well combined. Add the soaked gelatin leaves to a small saucepan and heat up gently. As soon as the gelatin has melted, add about 1-2 tablespoons of the yogurt mixture to the saucepan and mix with the gelatin. Add this mixture back to the bowl with the rest of the yogurt filling and mix well. Pour into the springform tin on top of the oreo base and smooth out the top. Place in the fridge and let cool for about 1 hour.
3. Let the frozen berries defrost (if you use fresh berries wash them and let drain) and then puree them. Add the sugar, vanilla extract, and raspberry liquor (optional) and mix in. Repeat the procedure from making the filling by letting the gelatin leaves soak in water for 5-7 minutes, heating it up, mixing with 1-2 tablespoons of the pureed berries and then mix everything. Pour that berry mixture on top of the cake and let cool down for at least 3-4 hours or overnight.
2. Für die Füllung die Gelatine für 5-7 Minuten in kaltes Wasser legen und aufweichen lassen. Den Joghurt mit dem Schmand, Zucker und Saft/Abrieb der Zitrone glattrühren. Die aufgeweichte Gelatine leicht ausdrücken und dann in einem kleinen Topf bei mittlerer Hitze auflösen. Vom Herd nehmen und 1-2 Eßlöffel der Joghurtmasse zur Gelatine dazgeben und verrühren, um die Temperatur anzugleichen, dann diese Mischung unter die restliche Joghurtmasse rühren und dann in die Springform füllen und glattstreichen. Für etwa 1 Stunde in den Kühlschrank stellen.
3. Die TK-Beeren auftauen lassen (frische Beeren waschen und abtropfen lassen) und dann pürieren. Zucker, Vanille Extrakt und Himbeerlikör (optional) zugeben und unterrühren. Die Gelatine wieder in kaltem Wasser einweichen lassen und dann in einem kleinen Topf erhitzen, bis sie sich aufgelöst hat. Von den pürierten Beeren erst 1-2 Eßlöffel mit der Gelatine verrühren, dann den Rest damit verrühren. Die Masse auf der Joghurtschicht des Kuchens verteilen und für mindestens 3-4 Stunden (oder über Nacht) in den Kühlschrank stellen.


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Here is a version of the recipe you can print easily.
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No-Bake Greek Yogurt Berry Cake
- Prep Time: 40
- Total Time: 360
Description
Delicious summer cake with Greek yogurt and loads of berries.
Ingredients
For the base
- 5.3 oz. (150g) oreo cookies
- 1/4 cup (60g) melted butter
For the filling
- 6 gelatin leaves
- 18 oz. (500g) greek yogurt
- 9 oz. (250g) sour cream (Schmand)
- 1/4 cup (50g) sugar
- juice and zest of 1 organic lemon
For the topping
- 2.5 gelatin leaves
- 12 oz. (350g) frozen (and thawed) or fresh mixed berries
- 1 tbsp. sugar
- 1 tsp. vanilla extract
- 2 tbsp. raspberry liquor (optional)
Instructions
- Line a 7 inches (18cm) springform tin with baking parchment and set aside. Add the Oreo cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter, add to the prepared tin and press to the bottom to get an even layer. Place in the fridge until needed.
- For the filling add the gelatin leaves to a bowl with cold water and let soak for about 5-7 minutes. Mix the yogurt, sour cream (Schmand), sugar, lemon juice, and lemon zest in a bowl until well combined. Add the soaked gelatin leaves to a small saucepan and heat up gently. As soon as the gelatin has melted, add about 1-2 tablespoons of the yogurt mixture to the saucepan and mix with the gelatin. Add this mixture back to the bowl with the rest of the yogurt filling and mix well. Pour into the springform tin on top of the oreo base and smooth out the top. Place in the fridge and let cool for about 1 hour.
- Let the frozen berries defrost (if you use fresh berries wash them and let drain) and then puree them. Add the sugar, vanilla extract, and raspberry liquor (optional) and mix in. Repeat the procedure from making the filling by letting the gelatin leaves soak in water for 5-7 minutes, heating it up, mixing with 1-2 tablespoons of the pureed berries and then mix everything. Pour that berry mixture on top of the cake and let cool down for at least 3-4 hours or overnight.
Notes
- Enjoy cooling!
Nutrition
- Serving Size: 8
Another great recipe, perfect for hot summer days.. thank you
Happy to hear you like it! :)
Cheers,
Marc
Great recipe, perfect for the heat wave these days. Do you know if I can use agar as well? My colleague doesn’t like gelatin. I know it would work for the berries, but the yogurt?
I would love to make it. Looks so refreshing!
Hi Alicka,
Agar Agar works here as well – you just have to find out the right amount to replace the gleatin – that’s normally written down on the package :)
Cheers, Marc