Spring has also come to Vienna! Finally, and I couldn´t resist on buying some strawberries to make a really delicious and light tasting strawberry biscuit cake with a yoghurt, cream cheese “filling”. It´s so easy to make. It´s a no bake cake but you still have to be a little patient until the cream filling has thickened and cooled in the fridge. In my opinion it´s perfect for spring right now! Enjoy and have a great week. (:
This is what you will need:
- 150 g wholewheat shortbread biscuits
- 125 g butter
- 6 sheets of gelatine
- zest of 1/2 lemon
- 500 g cream cheese (also low-fat if you prefer)
- 400g plain-yoghurt
- 125 ml orange juice
- 1 package fresh strawberries
Fill your biscuits into a zip-able freezer bag and close. Crush biscuits by rolling them with a rolling pin (or a mallet) until they resemble crumbs. You can also just throw your biscuits into a food processor. Melt butter in a skillet. Set aside and stir inbiscuit crumbs until well incorporated. Line your cake tin with parchment paper and layer butter crumbs at the bottom of the pan evenly.
How to make the filling:
Let gelatine soak in water. Combine yoghurt, cream cheese and lemon zest in a bowl. Heat orange juice in a small saucepan. Set aside and let gelatine melt in orange juice. Add orange juice-mixture to combined yoghurt and cream cheese. Stir well. Fill your cream into cake tin on biscuit crumbs ground.
Cover with tin foil and let cool in fridge for at least 3 hours (or over night). Just before you serve the cake: freshly cut strawberries and arrange on top of your cake.