The Strawberry Biscuit Cake with Yogurt is a fresh, no-bake spoon dessert that is delicious and beautiful to look at, ideal for hot summer days.
Greek yogurt is combined with cream cheese to create an irresistible, honey-flavored cream, which is then encased in a shell of cocoa Pavesini biscuits lightly soaked in milk. The dessert is topped with a delicious layer of strawberry jam, adding an extra sweet note to the whole.
A very simple recipe that takes little time and requires few ingredients: Greek yogurt, cream cheese, honey, Pavesini biscuits, and strawberry jam.
You only need to line a bundt pan with cling film, place the biscuits on the bottom and sides, fill the mold with a creamy mixture of yogurt, cream cheese, and honey simply whipped with a whisk, top with a sweet layer of fruit and jam, finish with more biscuits, and after a short rest in the refrigerator, you can enjoy this treat.
Ingredients:
- 1 package Pavesini biscuits (cocoa or plain)
- 250g cream cheese (e.g., Philadelphia)
- 200g Greek yogurt
- 80g honey
- 100g strawberry jam (or fresh fruit)
For decoration:
- Strawberries
- A few mint leaves
How to prepare Yogurt Strawberry Biscuit Cake:
If you want the jam layer to be less creamy and firmer, I recommend melting a sheet of gelatin in it. Simply heat the jam slightly on the stove and add the pre-soaked gelatin. Stir to melt.
1. Lining the cake tin
First, line a cake tin with cling film. Take the Pavesini biscuits (I used cocoa biscuits, but plain ones work too) and briefly soak them in milk. Place the biscuits both on the bottom and sides of the tin, making sure the bottom side of the biscuit (the ugly side!) faces the inside of the tin. Place in the refrigerator. Soak a sheet of gelatin in cold water for 10 minutes.
2. Preparing the cream
Meanwhile, prepare the cream. Put the cream cheese, Greek yogurt, and honey in a bowl and whisk until creamy and well combined. Drain the gelatin from the water, squeeze out excess, and dissolve in a tablespoon of warm milk. Pour half of the mixture into the tin and smooth with a spatula. Now add a layer of strawberry jam. Finish with the remaining cream and smooth.
3. Assembly
Fold the Pavesini biscuits inwards at the edges and close the cake with other biscuits, also soaked in milk, making sure there are no gaps. Close the cling film and let the cake rest in the refrigerator for 1 hour or in the freezer for 20 minutes. After resting, turn the yogurt-strawberry block out onto a serving plate. Garnish with fresh fruit and a few mint leaves, and it’s ready to serve.
Enjoy your meal!
