In the confectionery department of supermarkets, the attention often lingers in the much appreciated and sold "preparations for cold cakes"! Good for heaven's sake, but have you ever tried to make cold cakes at home, without resorting to preparations? preparation is easier than ever and you also save some money Today I will prepare for you a delicious cold yogurt cake without preparations of any kind!
Video of the Recipe
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Identity Card of the Recipe
- 144 KCal Calories per serving
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Ingrediants
For the base
- 30 g of butter
- 220 g of dry biscuits
- 60 ml of milk
For coverage
- 8 g of gelatin
- 20 g of sugar
- 50 ml of peach juice, ACE or apple juice
- 100 ml of water
- About 200 g of peaches
For the Yogurt mousse
- 50 ml of milk
- 5 g (3 sheets) of isinglass or 5 g of agar agar
- 100 g of peaches
- 500 g of yogurt
- 200 ml of fresh cream
Materials Needed
- Hinged pan with a diameter of 24 cm
- Baking paper
- Transparent film
- Bowl
- Electric whips
- Chopping board
- Knife
- Cooking pan
- Whip or scoop
- Brush
- Rolling pin
- Plastic bag
Preparation
- First prepare the base of the cold cake, just like a normal cheesecake. Pour the dry biscuits into a plastic bag and cut them into crumbs with a rolling pin.
The right idea
To make the cake even lighter, it is recommended to use light biscuits, preferably without butter.- Pour the biscuit crumbs into a bowl. Combine the melted butter and milk in the center. Mix with your hands until you get a compact dough. Line the base of a hinged pan with baking paper and the ring with cling film. Distribute the biscuit base and flatten with your hands or with the back of a spoon. Leave to cool in the fridge.
- Prepare the yogurt mousse for the filling. Whip the fresh cream with an electric mixer. Mix the fresh cream with the whole white yogurt. Cut the peach into small pieces and add it to the yogurt cream.
Did you know that
In this recipe we have used a whole and sweetened white yogurt: for this reason we have not added sugar.
You can still use a low-fat white yogurt or fruit, according to your preferences.- Heat the milk and bring to a temperature of 80 ° C; at this point, add the agar agar and mix quickly with the whisk until all the lumps have dissolved. If necessary, add a little more milk or water. Alternatively, soak the gelatine sheets in cold water for 10 minutes. Squeeze from the soaking water and dissolve the gelatin in warm milk.
- Pour the still liquid agar jelly into the yogurt and peach cream.
- Spread the yogurt cream over the biscuit base. Level with a spoon and let the cream set in the refrigerator for at least a couple of hours.
- Now prepare the fruit decoration. Cut the peach into fairly thin regular slices. Heat the water with the ACE juice (or the peach), the powdered gelatin and the sugar. Boil for a couple of minutes. Let it cool for a few minutes.
- Remove the pan from the fridge and decorate with the peach slices. Cover the surface with the warm liquid gelatin, brushing if necessary to distribute it evenly.
- Allow the pan to cool again in the fridge to solidify the gelatin.
- Gently remove the hinged ring from the cake and serve sliced.
Alice's comment - PersonalCooker
Maximum results with minimum effort for a cold yogurt cake that will be the envy of even the best of preparations! Easy, fresh, healthy and light: what more could you want?Nutritional values and Health Comment on the recipe
The Cold Yogurt Cake with Peaches is a not too caloric dessert, with an energetic prevalence of lipids, followed by carbohydrates and finally by proteins. The breakdown of fatty acids is not the best and the fibers are lacking; on the other hand, the cholesterol content is low.
The Cold Yogurt and Peaches Cake is not suitable for the ordinary diet of overweight subjects and those suffering from type 2 diabetes mellitus and hypertriglyceridemia. The average portion is about 50g (70kcal).
