Light Cake

Name: Light Cake
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 8
Ingredients: Puffed rice 2 cups; White chocolate 3.5 oz; Cardamon green powder ½ tsp; Natural plain yogurt 2.1 cups; Sugar 4 tbsp; Gelatin in sheets 0.7 oz; Liqueur Calvados 1.7 oz; Granny Smith apples cleaned, diced 1 ¼ cup; Lemon juice 3 ½ tbsp; Apple juice 1 cup; Liqueur Calvados 1.4 oz; Gelatin in sheets 0.4 oz; Granny Smith apples to taste; Cardamon green, in seeds to taste

Difficulty: Average
Prep time: 45 min
Cook time: 5 min
Serving: 8 persone
Cost: Average
Note plus resting times

PRESENTATION

Recipe by
Frau Knam

The light cake is a cold yogurt cake enriched with apples, with a super special base made with puffed rice and white chocolate. A perfect recipe for the hottest days, a no-bake dessert that is simple but at the same time very special thanks to the aroma of cardamom and the use of Calvados, a cider brandy obtained from the distillation of apples, originally from France! You will discover apples in two textures: tender cubes interposed between the crunchy base and the soft cream, plus a layer of jelly made precisely with the juice! This cake is a true delight for the palate and is suitable for all occasions, hurry up and prepare it!

Here are other cold cakes to try:

Yogurt and berry cake
Cold lemon cake
Light cheesecake

INGREDIENTS

for the 9 inch base: Puffed rice 2 cups (50 g); White chocolate 3.5 oz (100 g); Cardamon ½ tsp (3 g) - green powder

for the yogurt cream: Natural plain yogurt 2.1 cups (500 g); Sugar 4 tbsp (50 g); Gelatin in sheets 0.7 oz (20 g); Liqueur 1.7 oz (50 ml) - Calvados; Granny Smith apples 1 ¼ cup (250 g) - cleaned, diced; Lemon juice 3 ½ tbsp (50 ml)

for the apple jelly: Apple juice 1 cup (200 g); Liqueur 1.4 oz (40 ml) - Calvados; Gelatin in sheets 0.4 oz (10 g)

for decoration: Granny Smith apples to taste; Cardamon to taste - green, in seeds

Preparation

How to prepare Light Cake

To prepare the light cake, first place the apple cubes in a bowl 1, add the lemon juice 2, and mix. Vacuum seal at 100% or alternatively cover with plastic wrap 3 and place in the refrigerator to macerate for 2 hours.

In the meantime, prepare the base. In a bowl, pour the puffed rice and add the melted white chocolate 4, at a temperature not exceeding 95°F. Add the cardamom 5 and mix 6.

Place a 9-inch ring on a baking tray lined with parchment paper and transfer the puffed rice mixture inside 7. Level well with a spatula 8 and place in the refrigerator to firm up for 30 minutes. In the meantime, prepare the cream. First, soak the gelatin in cold water, then pour 1/4 cup of Calvados into a saucepan 9.

Heat the liquor and add the drained gelatin 10; mix well to dissolve it, then add the sugar and wait until it is completely dissolved. Pour the mixture into a bowl where you have already poured the yogurt 12.

Place the bowl in another bowl with ice; mix with a whisk 13 until you get a homogeneous mixture. The ice will help the cream to gel faster. At this point, take the base from the fridge and place the apples on top 14, spreading them evenly 15, leaving a couple of inches free from the edge.

Also pour the yogurt cream on top 16 and level it 17. Place in a blast chiller or freezer for half an hour to solidify. When the cake is solid, you can prepare the jelly. As done before, soak the gelatin in cold water and dissolve it in the 1.35 oz of warm liquor 18.

Stir to dissolve it, then add the apple juice 19. Mix and pour over the cake 20. Place back in the freezer for an hour, until the jelly has solidified 21.