Yogurt Cake with Rose Water, Strawberries, and Ricotta - No Bake
Baking and Desserts | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
8
Description
The accompanying picture shows 3 layers. The bottom layer is made by adding cocoa to the yogurt mixture. Since I have an allergy to it, I usually make 2 layers or replace the cocoa with 2 tablespoons of kiwi or mango puree. It looks just as beautiful and tastes wonderful.
Ingredients
- Milk - 13 fl oz
- Natural Yogurt - 21.2 oz
- Gelatin - 2.5 oz
- Meyer Lemon Juice - 2 tablespoons
- Powdered Sugar - to taste
- Chestnut puree - 10.6 oz
- Rose water - 3 fl oz
- Strawberry - 10.6 oz
- Ricotta cheese - 10.6 oz
Step by Step guide
Step 1
Soak gelatin (60 g) in 400 ml of milk and let it sit for 10–15 minutes. Then heat it over low heat, but do not boil. Remove from heat and let it cool.
Step 2
Whip together all the yogurt, ricotta, lemon juice, and powdered sugar using a mixer. Then pour in the milk with gelatin and mix everything well again.
Step 3
Transfer the resulting mixture into a round springform pan and place it in the freezer for 15–20 minutes.
Step 4
While the yogurt layer is setting, we will make the strawberry layer. For this, pour rose water over gelatin (10 g) and let it sit for 15 minutes. Then heat it, but do not boil. Remove from heat and let it cool.
Step 5
Pour the cooled rose water with gelatin into the strawberry puree. Then take the pan out of the freezer. Spread the strawberry mixture over the set bottom layer.
Step 6
Cut fresh strawberries in half and decorate the cake to your liking.
Step 7
Place the cake in the refrigerator until fully set.
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