Here is a dessert that is the essence of summer – light, refreshing, and absolutely delightful. Yogurt Cloud is a three-layer no-bake cake. Its foundation is a crunchy, buttery base made of cookies, which perfectly contrasts with the creamy, cloud-like filling made from thick Greek yogurt. The yogurt layer, enriched with a hint of vanilla and lemon zest, is velvety and melts in your mouth. Topping it all off is an intensely fruity strawberry mousse, made from fresh, ripe fruits, which gives the dessert a beautiful ruby color and natural sweetness. It’s the perfect choice for hot days, garden parties, or as an elegant finale to a family dinner. Serve it chilled, decorated with fresh strawberries and mint leaves, to fully enjoy its flavor and appearance.
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Prepare a 24 cm diameter springform pan. Cut a piece of parchment paper slightly larger than the bottom of the pan. Place it at the bottom of the springform pan, then tighten the ring around it. Trim any excess paper sticking out with scissors. This will make it easier to remove the cake.
Place the biscuits in a food processor or a blender and blend them into fine crumbs. If you don't have a food processor, put the biscuits in a sturdy zip-lock bag, seal it while removing the air, and crush them thoroughly with a rolling pin.
Melt the butter in a small saucepan over low heat or in the microwave. Be careful not to burn it. Transfer the crushed biscuits to a bowl, pour in the melted butter, and mix thoroughly with a spoon until all the crumbs are moist and the mixture resembles wet sand.
Transfer the cookie dough to the prepared springform pan. Evenly spread it across the bottom and press down firmly using the bottom of a glass or a spoon. Make sure the layer is compact and has an even thickness. Place the base in the refrigerator for at least 30 minutes to set.
In a small bowl, place 20g of gelatin (about 4 level teaspoons) and pour in 80 ml of cold water. Mix and set aside for about 10 minutes to swell. During this time, the granules will absorb the water and turn into a thick, gelatinous mass.
In a large bowl, place the chilled Greek yogurt. Add powdered sugar, vanilla extract, and the zest of a thoroughly washed and blanched lemon. Use a whisk or mixer on low speed to mix the ingredients just until combined into a smooth, uniform mixture.
Soak the gelatin and heat it in a saucepan over very low heat or in the microwave (in short, 10-second intervals), stirring until it completely dissolves and becomes liquid. Absolutely do not bring it to a boil, as it will lose its gelling properties!
To the warm, melted gelatin, add 2-3 tablespoons of the yogurt mixture and vigorously mix with a whisk to combine the ingredients. This process is called 'tempering' the gelatin and prevents lumps from forming when adding it to the cold mixture. Then, pour the tempered gelatin in a thin stream into the rest of the yogurt mixture, while continuously mixing vigorously with a whisk or a mixer on low speed.
Remove the springform pan with the chilled base from the refrigerator. Immediately pour the prepared yogurt mixture onto the cookie base. Smooth the surface with a spatula. Place the cake in the refrigerator for at least 2 hours to allow the yogurt mixture to set well before adding the next layer.
Wash the strawberries (700g) thoroughly and remove the stems. Set aside about 200g of the prettiest fruits for decoration. Place the remaining 500g of strawberries in a blender, add granulated sugar (50g), and blend until smooth.
In a small bowl, place the remaining 15g of gelatin (about 3 level teaspoons) and pour in 60 ml of cold water. Set aside for 10 minutes to swell. Then dissolve it just like before, gently heating it. Temper the dissolved gelatin by adding 2-3 tablespoons of strawberry puree, mix, and then pour it into the rest of the puree, stirring vigorously.
Set the strawberry mousse aside for about 15-20 minutes to cool slightly and begin to thicken. It should not be warm when you pour it over the yogurt layer. Take the cake out of the fridge and make sure the yogurt mixture is firm to the touch.
Carefully and slowly pour the thickening strawberry mousse over the set yogurt layer. Spread it evenly. Place the entire cake in the refrigerator for another 3-4 hours, or preferably overnight. The cake must be fully set.
Before serving, gently run a thin, sharp knife along the inner edge of the springform pan to separate the cake from the mold. Then carefully unfasten the ring and remove it. Transfer the cake to a serving platter.
Decorate the top of the cake with the fresh strawberries set aside earlier. You can arrange them whole or slice them. Additionally, to enhance the appearance and flavor, you can sprinkle the cake with white chocolate shavings and garnish it with fresh mint leaves.
Cold cakes, such as cheesecakes or yogurt cakes, gained immense popularity in Poland during the PRL era when access to ovens was limited. They were a simple way to prepare an impressive dessert using basic ingredients like cottage cheese, biscuits, and gelatin. Today, they are experiencing a renaissance in more modern, lighter forms.
Serve the cake well chilled, straight from the fridge. It is best cut with a long, sharp knife, which should be dipped in hot water and wiped after each cut. It pairs perfectly with a cup of coffee, iced tea, or a glass of light, sparkling wine.
Store the cake in the refrigerator, covered with a dome or plastic wrap, to prevent it from absorbing odors. It tastes best within 2-3 days of preparation. After that time, the biscuit base may become too soft.
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