Festive Yogurt Cake
Ingredients: Ingredients for the base: 250 g ladyfingers, 800 g biscuits, 400 g walnuts, 2 packets of butter (which is 400 g), 6 tablespoons of sugar, 600 ml of milk, a small bottle of rum essence. Ingredients for the cream: 1400 g yogurt, 10 tablespoons of sugar, 400 ml of whipped cream, 4 sachets of gelatin, 4 bananas, 4 kiwis (2 kiwis for the mixture and 2 for decoration), a compote of 800 ml of pears (only the pears are used), chocolate or cocoa balls for decoration, ribbon.
To prepare a delicious and refined cake, we start by preparing the necessary ingredients. The cookies and nuts are finely crushed using a food processor or a rolling pin until we achieve a breadcrumb-like texture. This base will give the cake a rich flavor and a crunchy feel. In a saucepan, we heat the milk together with the sugar, rum, and butter. It is important to stir constantly to prevent the ingredients from sticking to the bottom of the pan. When the butter has completely melted and the sugar has dissolved, we will obtain a homogeneous mixture, which will be poured over the cookie and nut composition. We mix with a spatula or a wooden spoon until a well-bound paste is formed.
The next step is to transfer this composition into the round mold. We use a mold with a removable wall to facilitate the removal of the cake after it has cooled. We press the composition well with the back of a spoon or with our hands, ensuring it is evenly distributed over the entire surface. Around the edge of the mold, we insert cookies or ladyfingers, forming a decorative and stable wall for the cake. It is essential that these cookies are well placed to support the cream and prevent leaks.
To prevent the cream from leaking between the ladyfingers, we tie the mold with a ribbon or string, ensuring that everything will stay in place. Now we take care of the fruits, which we cut into small cubes. We let them drain to remove excess juice, which could affect the consistency of the cake. Meanwhile, the gelatin is soaked in 300 ml of cold water, leaving it for about 10 minutes. Then, we put it on low heat, stirring constantly until it completely melts, being careful not to let it reach boiling point. After it has cooled, the gelatin is ready to be incorporated into the cream.
In a bowl, we whip the cream until it becomes firm. Then, we add the yogurt, sugar, and cooled gelatin, mixing carefully with a spatula to keep the air in the cream. This mixture will be light and creamy, perfect to complement the texture of our cake. We pour half of the cream into the prepared mold, distributing it evenly, after which we add the chopped fruits. We cover with the other half of the cream, smoothing the surface with a spatula.
For an attractive final appearance, we decorate the cake with slices of kiwi and cocoa balls, adapting the decoration to personal preferences. We leave the cake in the refrigerator for a few hours or, ideally, overnight, to set well. When serving, we will indulge in a refined dessert that combines the crunch of the cookies with the smoothness of the cream and the freshness of the fruits. This cake is not only a joy for the taste buds but also a true visual feast!
