Yogurt cake recipe: Your new favorite summer dessert

Yogurt Cake is a simple cake based on yogurt and gelatin. It tastes similar to a no-bake cheesecake but is much more delicate. It's a very straightforward cake that doesn't require baking. You can make it in just a few moments. The addition of colorful jelly makes it look like stained glass once set.

Yogurt cake is a cross between a cake and a dessert. It consists of yogurt, gelatin, a little sugar, and jellies that give it an extraordinary appearance. When cut, it resembles a stained-glass window. It will impress both household members and guests.

The recipe is straightforward. The most important ingredient here is yogurt. Both natural and Greek yogurt will work. The fattier the yogurt, the better. Yogurt is combined with gelatin, and the finished mixture is poured over a layer of ladyfingers. Finally, pieces of set jelly are added. The ready cake is placed in the refrigerator for at least two hours. After that time, you can enjoy a delicious, low-calorie dessert.

This cake works well as a birthday cake for a child or a Sunday family gathering. The ingredients can be bought in any store for no more than $5. Try this simple recipe for yogurt cake; it will grace your table more than once.

Ingredients:

            
• 28 oz. yogurt (natural or Greek)
• 1 tablespoon of gelatin
• 4 different colored fruit jellies
• 4 tablespoons of powdered sugar
• 2 packages of ladyfingers
• Sugar or vanilla extract
• Optional: your favorite fruits, e.g., strawberries

Preparation:

1. Start by preparing the jellies. Make them according to the manufacturer's instructions. Pour them into deep dishes, such as plastic food containers, and place them in the refrigerator until completely set.
2. Transfer the yogurt to a large bowl. Add powdered sugar and vanilla extract.
3. Mix the gelatin with 2 fl. oz. of boiling water. Once it slightly sets, add it to the yogurt mixture and mix everything thoroughly.
4. Fill the cake mold with ladyfingers.
5. Pour the previously prepared yogurt mixture into the mold.
6. Take out the jellies and cut them into cubes. Add the cubes to the cake.
7. Place the finished cake in the refrigerator for 2-3 hours, preferably overnight.