In the spring, everyone's tastes turn to light and fruity baked goods and cakes. That is why no-bake cheesecake layers are very popular. This no-bake cheesecake is made from yogurt, cream and gelatin, with a fruit layer sandwiched between it and the almond sponge base. Delicious, tart and very festive with a simple whipped cream topping, this cake is the "Gipfel" or "Zipfel" (peak) of homemade love.
Makes one, 9 inch cake - 8 to 10 servings
Prep Time: 2 hours
Cook Time: 20 minutes
Total time with refrigeration ca: 8 hours
Total Time: 10 hours, 20 minutes
Yield: 8 - 10 servings
- ***Cake Batter***
- 2 eggs, separated
- 1/8 tsp. salt
- 3/8 c. (75 grams) sugar
- 5/8 c. or 10 T. (75 grams) flour
- 2/3 c. (50 grams) ground, raw almond meal
- 1 tsp. double acting baking powder
- ***Cherry or Fruit Filling***
- 1 can (411 grams) tart cherries packed in water or other fruit
- 2 to 3 T. vanilla sugar or regular sugar
- 1 to 2 T. lemon juice (1/2 lemon)
- 2 T. corn starch (20 grams)
- ***Yogurt Filling***
- 2 packages (1/2 oz.) powdered gelatin or 4 1/2 sheets
- 1 c. Greek yogurt (250 grams)
- 1/2 c. whipping cream OR cream and liqueur to make 1/2 cup
- 1/4 to 1/2 c. sugar, to taste
- 1 tsp. vanilla paste or extract or 1 T. vanilla sugar
- ***Whipped Cream Frosting***
- 1 c. whipping cream
- Sugar, to taste
- Other decorations such as candies, flaked coconut, chopped nuts, pistachios, etc.
Make the Sponge Cake Base
Cut out a piece of parchment paper to fit a 9 inch (22 - 23 cm) springform pan or regular layer cake pan. Use a thin layer of butter or shortening to stick it to the bottom of the pan. Set aside.
Start beating egg whites on low, then switch to medium high when they become opaque and foamy. Add the salt. Beat on medium high for 1 - 2 minutes.
Continue beating on medium high and add the sugar in a thin stream at the side of the bowl and beat for several minutes until glossy and soft peaks form and fall over when you lift the beaters.
Mix the egg yolks with 1 tablespoon of water until smooth. Fold the egg yolks gently into the egg whites until there is no more liquid in the bottom of the bowl.
Sift the flour, almond meal and baking powder together in a bowl, then sift it over the eggs in several stages, folding gently to incorporate.
Pour the batter Into the prepared cake pan, smooth the surface and bake at 350°F for 20 minutes or until set and lightly browned.
Cool in the pan a few minutes, then unmold onto a cake rack, remove parchment and allow the cake to cool completely before adding the next two layers.
Tip: You can also split this cake horizontally and place some of the filling (for instance the cherry filling) in the middle. The pictures show a cake without the split.
When ready for layers, place the cake on a flat plate or in a springform pan, cut a wax paper collar and set it around the cake and standing two inches higher. You may also use these precut cake wraps.
Make the Cherry Filling
Drain the cherries (or other fruit) and reserve the liquid. Mix the liquid with the sugar and lemon juice and bring to a boil in a pan.
Mix the cornstarch with 3 tablespoons of water and add to the hot juice, stirring constantly. Heat and stir until mixture thickens and becomes clear.
Note: I pureed the fruit and added it to the juice in the pan, so that the big chunks would not fall out of the cake when cut. Because this freed up more juice, I doubled the amount of cornstarch and cooked, stirring until thick.
Spoon the cherry filling onto the cake base. Smooth and refrigerate until cold. Meanwhile, make the yogurt filling.
Make the Yogurt Filling
Let the yogurt and 1/2 cup cream stand at room temperature for a half an hour to take the chill off them.
Sprinkle the gelatin over 1/3 cup water and let stand for 5 minutes. If you are using sheet gelatin, immerse it in water for 5 minutes or longer, then wring out, place in a bowl and heat gently to melt (see *Microwave*).
Mix yogurt, 1/2 cup cream (or cream and liqueur), sugar and vanilla until smooth.
*Microwave* gelatin in 10 second intervals and stir until clear. Do not boil gelatin or it loses the ability to gel. You want it to be hot and smooth, but not boiling. Let cool slightly.
Add 3 tablespoons of the yogurt mixture to the gelatin and stir rapidly. This brings the temperature of the gelatin and the yogurt closer together.
Add the gelatin in a thin stream to the yogurt mixture, mixing rapidly with a whisk or an electric mixer.
Place the mixture in the refrigerator, until it starts to gel.
Whip the remaining cream into stiff peaks. Fold it into the yogurt mixture.
Spoon it onto the cherry topping on the cake and smooth the top.
Place the cake back in the refrigerator for four hours to set up.
Frost the Cake
Shortly before serving, beat the cup of whipping cream until stiff, sweetening to taste. I put two tablespoons of sugar in it, you may want more.
You may also choose to stabilize the whipped cream with gelatin to make sure the cream does not weep before serving. Do this if the cake is not served the same day it is frosted.
Remove the springform side and the wax paper collar from the cake. Place it on a cake plate lined with several pieces of wax paper cut in thin strips.
Smooth a thin layer of whipped cream around the sides of the cake, then on the top, over the yogurt filling.
Once the whipped cream base is on the cake, remove the wax paper strips by carefully pulling horizontally, leaving a clean cake plate.
Put the rest of the whipped cream into a decorator bag and pipe rosettes or other decoration around the base and top edge of the cake. On the cake in the picture I (tried) to make nest circles with the whipped cream, filled them with colored coconut and decorated with Easter candies.
Refrigerate until serving. Eat within 2 or 3 days.