No-Bake Zebra Cake (Strawberry Cake with White Chocolate)

A cake with an unusual appearance but an excellent taste, thanks to the combination of strawberries and white chocolate. Dont be intimidated by the preparation, as it is extremely simple, though it will require a bit of patience and precision at the end.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 150 g Breadcrumbs, dried

  • 75 g Butter, unsalted

Strawberry cream

  • 250 g Strawberries

  • 50 g Powdered sugar

  • pieces Lemon, fresh, without shell

  • 4 pieces Gelatin powder, unsweetened

  • 300 g Yogurt, plain, from whole milk

  • 200 ml Sweet cream

White chocolate cream

  • 200 g chocolate, dark

  • 300 g Yogurt, plain, from whole milk

  • 3 pieces Gelatin powder, unsweetened

  • 200 ml Sweet cream

Steps

  1. Crush the biscuits, then mix them with melted butter. Spread the buttery biscuit crumbs evenly over the bottom of a 24 cm (or 26 cm) springform cake pan. If you have a cake ring, you can also use it, as we won't be baking the cake. Press the biscuit crumbs firmly with your palm to create an even base.

  2. For the strawberry cream, soak 4 sheets of gelatin in cold water for 5 minutes. Puree the strawberries with a hand blender. If using frozen strawberries, thaw them first. Combine the strawberry puree with powdered sugar, lemon juice, and zest in a saucepan and heat until boiling. Remove from heat and mix in the squeezed gelatin sheets. Once the mixture has cooled slightly, fold in Greek yogurt and lightly whipped cream.

  3. For the white chocolate cream, first melt the chopped chocolate over a double boiler. Then, remove the water and pour half (150 g) of the Greek yogurt into the saucepan. Soak 3 sheets of gelatin in cold water for 5 minutes. Heat the Greek yogurt almost to boiling, then remove from heat and thoroughly mix in the squeezed gelatin sheets. Add the remaining Greek yogurt and the melted white chocolate. Mix well to create a uniform mixture, then fold in the lightly whipped cream.

  4. Use two ladles. Pour one ladle of strawberry cream onto the center of the biscuit base, forming a nice circle. Pour a ladle of white cream into the center of the strawberry circle, leaving a visible ring of strawberry cream. Continue alternating until both creams are used up.

  5. Refrigerate the cake for a few hours (preferably overnight) to set firmly. Serve with fresh strawberries if desired.

Nutrition Information (Per 100g)

  • Calories: 221.8 kcal
  • Fat: 10.53 g
    • Saturated Fat: 6.23 g
  • Carbohydrates: 22.79 g
    • Sugars: 13.26 g
  • Protein: 7.45 g
  • Fiber: 1.79 g

Advice

You can whip all the cream at once, then add half to each cream mixture.