Refreshing Yogurt Cake with Apricot Mousse (No-Bake)

If youre looking for a dessert that you can prepare even in the hottest summer heat, this cake will be the right choice for you. Especially if you enjoy refreshing desserts with fruit. The cake is prepared without baking, which means it only needs to cool well in the refrigerator before serving. Since we had to use fresh apricots, we cooked them first and then blended them into a mousse. If you use apricots from a compote, you can skip this step. In any case, this is one of those desserts that will earn you many compliments.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Apricot mousse

  • pieces Water

  • pieces Sugar, white

  • 1 spoon Juice, lemon

  • 0.5 piece Vanilla, extract, natural

  • 400 g Apricot, raw

  • 1 spoon Honey

  • 5 g Gelatin powder, unsweetened

  • 120 g Breadcrumbs, dried

  • 50 g Butter, unsalted

  • 1 spoon Milk, whole milk

Yogurt cream

  • 100 g Cheese, creamy

  • 400 g Yogurt, plain, from whole milk

  • 100 g Powdered sugar

  • 1 spoon Juice, lemon

  • 1 teaspoon Lemon zest, fresh

  • 12 g Gelatin powder, unsweetened

  • 6 spoon Water

  • 150 ml Sweet cream

Steps

  1. Grease the bottom of a round cake mold (17 cm in diameter) with butter and line it with parchment paper. Melt the butter slowly in a small pot over low heat. As soon as the butter melts, remove the pot from the heat.

  2. Finely grind the cookies and mix them with the milk and melted butter. Transfer the mixture to the mold and spread it evenly over the bottom. Press it firmly with your palm or the bottom of a glass to create an even cookie base. Place the mold in the refrigerator.

  3. Sprinkle the gelatin into a small bowl and mix it with water. Let it sit for 10 minutes to allow the mixture to swell. Meanwhile, in a bowl, mix the cream cheese, Greek yogurt, powdered sugar, lemon juice, and finely grated zest. Once the gelatin has set, melt it (in the microwave or in a pot on the stove, but be careful not to let it boil). Mix about 4 tablespoons of the yogurt cream into the melted gelatin, then pour everything into the bowl with the remaining cream and mix well.

  4. Whip the sweet cream. Gently and slowly fold it into the yogurt cream in two or three batches using a hand whisk. Pour the prepared mixture into the mold. If necessary, smooth the top. Place the mold in the refrigerator for about 2 hours.

  5. If you are making the apricot mousse from preserved apricots, skip this step, as it only applies if you are using fresh fruit. Pour water into a wide, shallow pot and add sugar, lemon juice, and a split vanilla pod. Place it on the stove and bring to a boil. Meanwhile, wash the apricots and cut them in half. Add the halves to the hot liquid and cook them over low heat for 10-15 minutes until they soften. Remove the halves with a slotted spoon and let them cool slightly. Continue cooking the liquid in the pot until only 6-7 tablespoons of liquid remain.

  6. Remove the skin from the apricot halves and let them cool. Cool the reduced liquid as well.

  7. When the cake has been cooling in the refrigerator for about 1.5 hours, start preparing the apricot mousse. Blend the cooled apricot halves (or drained apricot halves from compote) with honey until smooth. Sprinkle the gelatin into a small bowl and mix it with the cooled reduced liquid (or use compote juice). Wait 10 minutes for the gelatin to swell (the mixture will not be as thick as the yogurt cream), then heat it and mix it into the blended apricots. Pour the apricot mixture over the yogurt cream, which should have set by now.

  8. Chill the cake in the refrigerator for an additional 2 hours before serving to allow the apricot mousse to set. Carefully remove the cake from the refrigerator and serve it on a beautiful plate or platter. Decorate the cake as desired.

Nutrition Information (Per 100g)

  • Calories: 171.62 kcal
  • Fat: 6.81 g
    • Saturated Fat: 3.92 g
  • Carbohydrates: 23.03 g
    • Sugars: 16.44 g
  • Protein: 3.7 g
  • Fiber: 0.89 g

Advice

We prepared the cake in a smaller cake mold (17 cm in diameter). If you choose a larger mold (20-23 cm) for the dessert, use the following quantities: 150 g butter cookies, 60 g butter, 2 tablespoons milk, 150 g cream cheese, 800 g Greek yogurt, 18 g powdered gelatin, 9 tablespoons water, 150 g powdered sugar, 180 g sweet cream, 2 tablespoons lemon juice, 1 teaspoon grated lemon zest, 300 g drained apricots from compote, 1 tablespoon honey, 5 g gelatin, 7 tablespoons compote juice.