Cold fruit-flavored cake

Cold fruit cake – a delicacy that combines the freshness of fruits with the creamy texture of fine cheese, all on a bed of crunchy biscuits. This cake requires no baking, making it ideal for warm days or when you want to impress without too much effort. Additionally, it is quick to prepare and perfect for any occasion, whether it's an anniversary, a party, or simply a delicious dessert for your family.

Total preparation time: 30 minutes
Chilling time: 2 hours
Number of servings: 12

Ingredients

For the base:
- 200 g crumbly biscuits (digestive or cocoa biscuits)
- 100 g melted butter

For the filling:
- 320 g apricot fruit yogurt (or your favorite yogurt)
- 200 g cottage cheese (ideally well-drained)
- 1 mango (ripe, diced)
- 300 g whipped cream (you can use cream from sour cream or milk)
- 250 g powdered sugar (preferably from Dr. Oetker)
- 2 packets of gelatin (from Dr. Oetker)

For the whipped cream:
- 500 g Hulala cream (or another type of cream for whipping)
- 250 g vanilla powdered sugar (from Dr. Oetker)

For decoration:
- 200 g whipped cream
- Sour fruits: kiwi, orange (or your favorite fruits)

Preparation

1. Preparing the base: Start by crushing the biscuits. Use a rolling pin or a food processor to achieve a fine consistency. Add the melted butter and mix well until the biscuits are completely coated.

2. Forming the cake base: Place the biscuit mixture in a round cake pan (with a removable bottom) and press down well with a spatula or the bottom of a glass to flatten. Put the pan in the refrigerator for 30 minutes to firm up.

3. Preparing the filling: In a tall bowl (the idea is to avoid unpleasant odors from other foods), mix the yogurt with the cottage cheese until you get a smooth mixture. Add the diced mango and fold in 300 g of whipped cream.

4. Activating the gelatin: In another bowl, dissolve the two packets of gelatin in water according to the instructions on the package. Make sure no lumps form. Generally, you should let the gelatin swell for a few minutes before gently heating it, without bringing it to a boil.

5. Combining the ingredients: After the gelatin has activated, add it to the yogurt and cheese mixture. Mix well to ensure it is evenly distributed.

6. Pouring the filling into the pan: Remove the base from the refrigerator and pour the cake mixture over it. Smooth the surface with a spatula. Put it back in the refrigerator for at least 2 hours, but ideally, leave it overnight.

7. Decorating the cake: Once the cake has set, carefully remove it from the pan. Whip the cream with the vanilla powdered sugar until it becomes firm and then cover the cake with it. You can use a spatula or a knife to achieve an even appearance.

8. Finishing touches: Puree the kiwi to obtain a puree and spread it over the whipped cream surface. Decorate with slices of kiwi, oranges, and other sour fruits as desired.

Practical tips

- Choosing fruits: You can experiment with various types of yogurt (for example, berry fruit yogurt) or use other seasonal fruits, such as strawberries or peaches. The variations in fruits will influence not only the taste but also the color of the cake.
- Gelatin: Make sure to strictly follow the instructions on the gelatin packet to avoid an unpleasant gelatinous texture.
- A healthier option: If you want to reduce calories, you can use fat-free Greek yogurt and light cream.

Frequently asked questions

1. Can I use another type of biscuit for the base?
Yes, you can use cocoa biscuits or even wholemeal biscuits for a healthier option.

2. How long does the cake keep in the fridge?
The cake keeps well in the fridge for about 3-4 days, covered with plastic wrap or in an airtight container.

3. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream and in the filling, adjusting to taste.

Nutritional values (per serving, estimated)
- Calories: 290 kcal
- Fat: 18 g
- Carbohydrates: 30 g
- Protein: 6 g

Serving and combinations

This cold fruit cake pairs wonderfully with a fragrant tea or freshly made lemonade. You can also serve it alongside a scoop of vanilla ice cream or with a chocolate sauce for a delicious contrast.

So, get ready to enjoy a refreshing dessert that is easy to make and full of flavors! The cold fruit cake is more than just a simple dessert – it is a taste experience that will delight your taste buds and bring joy to your loved ones. Don't forget to share this recipe with those who love to cook and discover new flavors!

 Ingredients: for the base 200 g of crumbly biscuits 100 g butter for the composition 320 g fruit yogurt with apricots 200 g cottage cheese 1 piece of mango 300 g whipped cream 250 g powdered sugar Dr. Oetker 2 packets of gelatin Dr. Oetker for the whipped cream 500 g Hulala sour cream 250 g vanilla powdered sugar Dr. Oetker for decoration 200 g whipped cream sour fruits: kiwi, orange