Would you like a light but cold dessert, preferably with fruits? If so, be sure to try this quick and delicious yoghurt cake from the recipe below.
The base of the cake is a Greek yogurt, which I combined with a heavy cream and lime juice. The bottom and top of the cake are prepared from roasted coconut flakes. Additionally, the cake is decorated with fresh red currants.
Thanks to the use of lime juice, the cake has a slightly sour taste, delicately softened by sweet coconut.
No-bake lime cake.
- 300 ml heavy cream (36%)
- 2,5 tablespoon of gelatine powder
- 450 g Greek yoghurt
- 100 ml water
- 150 g icing sugar
- juice and zest of 1 lime
- 100 g shredded coconut
- 1 tablespoon of melted unsalted butter
- 1 tablespoon of icing sugar
- 400 g red currant
How to make no-bake lime cake.
Pour water into a cup, add gelatine and set it aside for 10 minutes to bloom. After 10 minutes, warm it up – preferably for a few seconds in a microwave – to dissolve the gelatine. Pour 150 g of icing sugar into warm gelatine, mix it then let it cool down.
Pour shredded coconut into a roasting pan. Roast over a very low heat, stirring occasionally until the flakes are light brown. Let them cool down when done.
Combine Greek yogurt with lime juice and zest.
Pour the heavy cream into a bowl and whisk it until stiff. Next, add yogurt and liquid gelatine and continue whisking for a few seconds.
Take out 70 g from the 100 g of roasted coconut, put it into a bowl, add a tablespoon of icing sugar and liquid butter. Mix.
Line a round-shaped baking tin with the shredded coconut combined with butter. Press them lightly with your fingers. After that, pour the yoghurt cream on them.
Place the cake in the fridge for 30 minutes, then remove it and sprinkle the top with the remaining shredded coconut. Put the cake back in the fridge for at least 2 hours.
Decorate the top of the cake with red currants.
Good to know when making no-bake lime cake.
The red currants can be replaced with raspberries, blueberries, wild strawberries or strawberries.
The baking tin I used was round-shaped, had a diameter of 18 centimetres and was 6.5 centimetres high.
Do you like cakes with fruits? If so, try our recipe for Pear cake.