Usuba
No-Bake Yogurt Cake with Strawberry and Banana
A light layered yogurt cake with strawberries and banana on a chocolate-muesli base. Made without an oven — ideal for warm weather. The layers alternate to create a beautiful pattern when sliced.
- Total
- 30 min
- Standard serving
- 167 g
Ingredients
Total 8
Instructions
- 1
Step 1
Pour the gelatin with milk and let it swell for 30 minutes.
- 2
Step 2
Melt the chocolate in a double boiler and add muesli, mix thoroughly.
Wrap a removable round baking pan with plastic wrap. Spread the muesli and chocolate mixture on the bottom, level it out and pack it down firmly.
Place the mold in the freezer for 20–30 minutes until completely frozen.
- 3
Step 3
Thaw the strawberries and blend until smooth.
Add 200 ml of yogurt and 2 sweetener tablets (crush them beforehand). Heat half of the gelatin in a water bath and add it to the strawberry mixture.
Blend everything until smooth.
- 4
Step 4
Peel the bananas and blend them together with the remaining yogurt, sugar substitute and gelatin.
Make sure the strawberry and banana mixtures have the same consistency — this way the layers will be more even.
- 5
Step 5
Remove the mold from the freezer. Place 2 tablespoons of strawberry mixture in the center, then 2 tablespoons of banana mixture in its center. Alternate the layers without mixing.
Place the cake in the refrigerator for several hours until completely set.
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