Yogurt cake

I have made this cake a few times, usually when I have canned pineapple and not many other ingredients in the fridge. It's a quick, no-bake dessert that looks good even when made in a cake pan. I like that it sets nicely and is refreshing, especially in the summer. The recipe isn't complicated, and the result is a yogurt cake with pineapple and a biscuit base that holds well in the fridge and is easy to slice.

Quick Info

Total time: about 30 minutes preparation + chilling time (minimum 4 hours, ideally overnight)
Preparation time: 30 minutes
Chilling time: at least 4 hours, recommended overnight
Servings: about 8-10 slices
Difficulty: easy
Recipe type: cold dessert, no-bake cake

Ingredients

200 g plain biscuits
100 g butter
150 ml pineapple syrup (or other canned fruit)
vani...

We put a pot with compote juice, butter, and vanilla on the fire, and after the butter has melted, we add the finely crushed biscuits and mix well; in a round pan lined with plastic wrap, we make a base from the biscuits and on the edges, then we leave it in the fridge. In a bowl, we mix yogurt with powdered sugar, vanilla, chopped pineapple, gelatin hydrated in the 4 tablespoons of compote juice and dissolved in a double boiler, we homogenize well, then pour it over the base, level the surface, decorate with pineapple slices, and leave it in the fridge until the next day when we take the cake out of the mold, then carefully peel off the wrap from the base and place it on a platter.

 Ingredients: 200 g biscuits, 100 g butter, 150 ml juice from pineapple compote or other compote, vanilla essence, CREAM, 1 jar of yogurt (350 ml), 4 tablespoons powdered sugar, diced pineapple from compote, 6 sheets of gelatin, vanilla essence, 4 tablespoons compote juice

 Tags:  yogurt cake