Gelatine free Yogurt Cake

You might wonder why I choosed such I name for this recipe…well, it is simple!  After the success of the Strawberry Cream, where I haven’t use any gelatin and since I still can’t find it anywhere close to where I live, I have decided to try and make this yogurt cake with just using corn starch. Even in this case it worked out very well! 🙂

For topping I have used the strawberry cream, but you can use any other flavor, or caramel cream or even the chocolate syrup.

This Yogurt cake can be a lighter substitute of the Cheese cake

Ingredients: (for about 12 servings) 配料(约12人份量

For the crust: 酥皮:

  • 200 g digestive cookies – 消化饼200g
  • 1/2 cup butter (113 g) – 113 可黄油
  • 1/4 cup sugar (50 g)- 50 克白糖

For the filling: 馅料:

  • 250 g plain yogurt – 250 升预原味酸奶
  • 2 tbsp powdered sugar – 2 汤匙白糖
  • 250 ml heavy cream – 250 升鲜奶油
  • 2 tbsp corn starch – 2 汤匙玉米淀粉

Grease, or spray with Pam, a spring form pan. In a bowl combine the cookies (finally crushed), sugar, and melted butter. 将油涂或喷洒在带有弹簧扣的烤盘锅上。 将饼干(压碎过的)糖和溶解的黄油混合在一个碗里。

Press the crumbs evenly over the bottom of the spring form pan.  Cover and refrigerate while you make the filling. 将饼干屑均匀按压在烤盘锅底部的上面。盖起来并冷藏,以备你做馅料的时候用。

In a bowl place the heavy cream and whip it. 将奶油打成泡沫狀在一个碗里。

In  a separate bowl combine sugar, yogurt and corn starch. 在另外一碗里把糖,酸奶和淀粉混合一起。

Add the  yogurt to the whipped cream and gently mix together. 将酸奶倒入到搅打好的奶油。慢慢混合一起。

Take the crust out of the refrigerator and pour in the filling. 从冰箱拿出酥皮, 再把馅料倒在酥皮的表面。

Refrigerate for about 5 hours. Then spread the strawberry cream on top of the yogurt cake.  冷藏5个小时。 然后把草莓装饰涂在酸奶蛋糕上。

One serving provides:

  • Calories: 250 (from fat 140)
  • Fat: 13 g
  • Carbohydrates: 23 g
  • Protein: 2.7 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.