Cold Yoghurt Cake
  • 40 mins (plus 5 hours rest)

  • Medium difficulty

  • 8-10 serves


Ingredients for the base:

280g ORO SAIWA or DIGESTIVE BISCUITS (=9,88oz=2 ⅓ cups)

30g CANE SUGAR (=1,06oz=⅛ cup)

170g BUTTER unsalted (=6,00oz=¾ cup)

Ingredients for the filling:

700g PLAIN YOGHURT (=24,69oz=3 cups)

300ml FRESH CREAM (=10,58oz=1 ¼ cup)

60g WHOLE MILK (=2,12oz=¼ cup)

50g SUGAR (=1,76oz= ¼ cup)

12g GELATINE LEAVES (= 6 leaves)


Crumble the biscuits and melt the butter.

Combine biscuits powder with sugar and then add melted butter. Mix.

Pour the mixture into a 26cm diameter springform pan after having greased its sides with a cooking spray and laid a piece of baking paper on the bottom (fixing it between the two pan components).

Compress the base with a meat tenderizer so as to get to a compact and homogeneous bottom. Let it rest in the fridge for minimum half an hour.

Warm the milk up avoiding to bring it to boil. Let it cool down until it gets to room temperature.

Soak the gelatine leaves in cold water for minimum 10 minutes.

Squeeze the gelatine leaves and add it to the milk. Warm up a bit to melt the gelatine leaves, making sure not to exceed 30°C (86°F). Let it cool down.

Add sugar and yoghurt to the milk.

Whip the cream and incorporate it to the mixture making sure to blend gently from bottom to top in order to avoid the collapsing of the cream.

Pour on the biscuits base and flatten with a spatula. Let it set in the fridge for at least 5 hours.

Free your cold yoghurt cake from the mould and serve it.

Cooking tips: you can decide to add fresh fruit on top of the cake to decorate it and/or to wash and slice in halves a few small strawberries in order to fix them on the sides of the cake before pouring the mixture. You can also use a flavoured yoghurt to change the taste of the cake.