Refreshing yogurt cake which is nutritious, easy to make and that does not need to be baked!
Sorry for having been MAI recently, but I have done a tun of traveling. I was first one week in Thailand to see my best friend, then from there I flew to Shanghai for a 3-week business trip. After that I went to Paris to meet my mom and celebrate her birthday in France and afterwards I went to Milan for business and to see my sis for a couple of days. All in all I was on the road for over 5 weeks!
Now I am finally back in Lecce, and last weekend I had some time to chill and spend in the kitchen.
What I made is this delicious and super easy cake (whose recipe I found on the Giallo Zafferano magazine) which doesn’t need to be baked and calls for very simple ingredients.
For the crust I used some digestive cookies, but for a gluten-free option you could replace that with almonds, hazelnuts, Brazilian nuts or a mix of all of them! Just pulse them in your food processor and then add the coconut oil and a few tablespoon of nut butter.
Ingredients (makes a 8 inch round cake):
- 300 g of greek yogurt (I used low fat, but the all good full fat will do)
- 200 g condensed milk
- 150 ml fresh cream
- 100 g digestive cookies
- 45 g melted coconut oil (I used gre3n organic cold pressed oil)
- a pinch of Himalayan salt
- 150 g fresh blueberries
- 2 medium bananas
- 1 lime or lemon
Lay the bottom of an 8 inch springform pan with parchment paper and set aside.
In your food processor pulse the cookies then slowly pour in the melted butter.
Press the mixture at the bottom of your springform pan to make an even base. Place it in your fridge while you prepare the filling.
Slice up the banana, squeeze the juice of half lemon and add a pinch of Himalayan salt and pulse until creamy
Blend the blueberries until creamy as well.
In a large bowl stir together yogurt, cream and condensed milk until well combined.
Divide the mixture into 2 parts, add in one the blueberry puree and in the other half the pureed bananas.
Pour half of the blueberry cream onto the crust and freeze for 30 min, then pour half of the banana cream and freeze for other 30 min. Repeat again until all creams are used up. You should end up with a total of 4 layer. Leave the cake in your freezer for 6 hours or overnight.
Then remove it from the form
and decorate it with sliced banana (drizzled with lemon juice to avoid oxidation) and fresh blueberries.
Store in your freezer and take it out about 15 min before serving it.
I find it sooo pretty! And you won’t believe how yummy it is!