No-Bake Raspberry Yogurt Zebra Cake
I am glad to share with you an elegant no-bake winter dessert, very light and soft, perfect for the Christmas dinner table. This No-Bake Raspberry Yogurt Zebra Cake has an oreo almond flavored crust, topped with alternating layers of yogurt almond mousse with raspberry yogurt mousse, creating the beautiful zebra effect. The cake is topped with a shiny raspberry jelly, making it a beautiful and impressive festive cake.
Ingredients
Makes about 10-12 servings
Oreo Crust
- 7 oz (200g) oreo cookies
- 1/4 cup (60g) butter , melted
- 1/2 tsp (3g) almond extract
Raspberry Yogurt Mousse
- 10 oz (300g) fresh or frozen raspberries
- 1/3 cup (70g) sugar
- 1 tbsp (15ml) lemon juice
- 2 ¼ tsp (7g) gelatin powder
- 3 tbsp (45g) cold water
- 3/4 cup (180g) Greek yogurt
- 3/4 cup (180g) whipping cream (35% fat) , chilled
Yogurt Almond Mousse
- 1 ¼ cup (300g) Greek yogurt
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) almond extract
- 2 ¼ tsp (7g) gelatin powder
- 3 tbsp (45g) cold water
- 1 ¼ cup (300g) whipping cream (35% fat) , chilled
Raspberry Jelly
- 5 oz (150g) fresh or frozen raspberries
- 2 tbsp (30g) sugar
- 1 tsp (3g) gelatin powder
- 1 tbsp (15ml) water
For decorating
- whipped cream
- chocolate sticks
- fresh raspberries
- fresh rosemary
Instructions
First prepare the raspberry sauce.
- In a small saucepan add raspberries, sugar and lemon juice and bring to a boil over medium-high heat, stirring constantly. Simmer for about 10-15 minutes or until thickens. Remove from heat, sieve to remove seeds and set aside to cool down until ready to use.
Prepare the oreo crust.
- Line the sides of a round 8 inch (20 cm) springform pan with an acetate sheet and line the bottom of the pan with parchment paper.
- Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and almond extract and mix until evenly moistened.
- Press the mixture into the bottom of the pan using the back of a spoon. Refrigerate until the filling is prepared.
Prepare raspberry yogurt mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the raspberry puree. Mix to combine. Add yogurt and mix to combine.
- In another bowl mix chilled whipping cream until stiff peaks form. Gently fold the whipped cream into the raspberry yogurt mixture. Set aside until ready to use.
Prepare yogurt almond mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- Meanwhile in a bowl mix yogurt with almond extract and powdered sugar.
- Dissolve gelatin over low heat, pour over the yogurt mixture. Mix to combine.
- In another bowl mix chilled whipping cream until stiff peaks form. Gently fold the whipped cream into the yogurt mixture.
- Alternate spoons of raspberry mousse and yogurt mousse until all filling is done.
- Rap the pan for a few times and smooth the top.
- Refrigerate the cake until the raspberry jelly is ready.
Prepare raspberry jelly.
- Dissolve gelatin in 1 tbsp cold water and let it swell for about 5 minutes. Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Dissolve gelatin over low heat and pour over the raspberry sauce and mix to combine. Spread the jelly over the top of the cake.
- Refrigerate the cake for at least 4-6 hours or overnight, to set before serving.
- Decorate with whipped cream, fresh raspberries, chocolate sticks and fresh rosemary for a simple winter decoration. Enjoy!
Video
Nutrition
Serving: 1gCalories: 338kcalCarbohydrates: 32.6gProtein: 7.5gFat: 20.7gSaturated Fat: 11.5gCholesterol: 57mgSugar: 23.4g