When Ann brought over a tub of honey flavoured Greek yoghurt, saying she found it too rich, I knew it right of way what I will do with it. Too rich? Bah, it’s all for the better, besides it was no way as rich as if I made the cake with cream cheese. I waited a few hours before cracking the spring form pan and … oh my! It tasted every bit as good as it looked. There is nothing to cook, except the base. Everything else is whipped or combined and then chilled for this delicious cake.

1 cup honey graham cracker crumbs
1/2 cup chopped nuts
1/4 cup butter

Yoghurt Cake:
500 ml honey flavoured 10% Greek style yoghurt
freshly squeezed juice of 1 lemon
finely grated rind of 1 lemon
3 pkg. Knox gelatine
1/3 cup cold water
250 ml whipping cream
1/4 cup sugar

• Butter the bottom of a 9-inch spring-form cake pan.
• Combine base ingredients and press into the bottom of the prepared cake pan
• Bake at 350F for 8-10 minutes.
• Remove from oven and set it aside to cool.
• The yoghurt cake requires little preparation, so do not start on it until the base and the cake pan cooled down.
• In a mixing bowl, combine the yoghurt, lemon juice and lemon rinds with a whisk.
• Pour 3 packets of Knox gelatine into a small bowl.
• Add 1/3 cup of cold water and stir.
• As soon as the gelatine mixture “blooms”, add to the yoghurt mixture and whisk to combine.
• In a separate bowl, whip the whipping cream until soft peaks from.
• Gradually add the sugar and whip until stiff peaks form.
• Add the whipped cream to the yoghurt mixture and whisk to combine.
• Pour on top of the base and place it in the fridge for 3-4 hours.
• Remove from fridge, move a blunt knife around the edge and unhook the spring mechanism.
• Cut the cake and serve with fresh fruit.

Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy



My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!