Yoghurt cake: The no‑bake dessert that's taking summer by storm

Yoghurt Cake is a simple dessert based on yoghurt and gelatin. It tastes similar to a no-bake cheesecake but is much more delicate. This straightforward cake can be made in just a few moments. Once set, the addition of colourful jelly makes it look like stained glass.

Yoghurt cake is a cross between a cake and a dessert. It consists of yoghurt, gelatin, a little sugar, and jellies that give it an extraordinary appearance. When cut, it resembles a stained-glass window. It will impress both household members and guests.

The recipe is straightforward. The most important ingredient here is yoghurt. Both natural and Greek yoghurt will work. The fattier it is, the better. Yoghurt is combined with gelatin, and the finished mixture is poured over a layer of ladyfingers. Finally, pieces of set jelly are added to it. The ready cake is placed in the refrigerator for at least two hours, and after that time, we can enjoy a delicious, low-calorie dessert.

This cake works perfectly as a birthday cake for a child or a Sunday family gathering. You can buy the ingredients in any store and spend no more than £5. Try this simple recipe for yoghurt cake; it will grace your table more than once.

Ingredients:

• 800 grams yoghurt (natural or Greek),
• 1 tablespoon of gelatin,
• 4 different coloured fruit jellies,
• 4 tablespoons of powdered sugar,
• 2 packages of ladyfingers,
• sugar or vanilla extract,
• optional: your favourite fruits, e.g., strawberries.

Preparation:

1. Start by preparing the jellies. Make them according to the manufacturer's instructions. Pour them into deep dishes, such as plastic food containers, and place them in the refrigerator until completely set.
2. Transfer the yoghurt to a large bowl. Add powdered sugar and vanilla extract to it.
3. Mix the gelatin with 60 ml of boiling water. Add it to the yoghurt mixture when it slightly cools, and mix everything thoroughly.
4. Line the cake mould with ladyfingers.
5. Pour the previously prepared yoghurt mixture into the mould.
6. Take out the jellies and cut them into cubes. Add them to the cake.
7. Place the finished cake in the refrigerator for 2-3 hours, preferably overnight.