Fluffy Yogurt Cake with Strawberry Jelly Cold

Prepare the pan. Take a 24 cm diameter springform pan. Detach the ring. Place a sheet of baking paper at the bottom, so that its edges stick out. Reattach the ring, pressing the paper down. You can trim the excess paper on the outside with scissors. This will make it easier to remove the finished cake.

Crush the biscuits into fine crumbs. You can do this in two ways. Method 1 (faster): place the biscuits in a food processor or blender and pulse until you achieve the consistency of wet sand. Method 2 (manual): put the biscuits in a sturdy ziplock bag, seal it while removing excess air, and roll them with a rolling pin until finely crushed.

Melt the butter. In a small saucepan over the lowest heat, warm the butter, stirring occasionally, until completely melted. Be careful not to burn it – it should be liquid, not brown. Remove from heat and set aside for 2-3 minutes to cool slightly.

Combine the ingredients and form the base. In a bowl with crushed biscuits, pour in the melted butter. Mix thoroughly with a spoon until all the crumbs are moist and the mixture resembles wet sand. Transfer the mixture to the prepared springform pan. Evenly spread it across the bottom, then press it down firmly using a glass or spoon. Place the pan in the refrigerator for at least 30 minutes to allow the base to set.

Prepare the gelatin. In a small bowl, pour in the powdered gelatin and add 100 ml of cold water. Mix thoroughly and set aside for about 10 minutes. During this time, the gelatin will absorb the water and swell, forming a thick, jelly-like mass.

Combine the filling ingredients. In a large bowl, place the chilled Greek yogurt. Add the sifted powdered sugar and vanilla extract. Using a whisk or a mixer on low speed, mix everything for about 1-2 minutes, just until the ingredients are combined into a smooth, uniform mixture. Do not whip it for too long.

Dissolve and add the gelatin. Heat the swollen gelatin to make it liquid. You can do this in the microwave (heat for 10-15 seconds) or in a water bath (place a bowl with gelatin over a pot of hot water). Stir until it is completely liquid and clear. NOTE: Do not let it boil, as it will lose its gelling properties. To the liquid, warm gelatin, add 2-3 tablespoons of the yogurt mixture and mix vigorously (this process is called tempering). Then, in a thin stream, pour the tempered gelatin into the rest of the yogurt mixture, while continuously mixing vigorously with a whisk or mixer on low speed.

Pour the mixture onto the base and chill. Remove the mold with the chilled base from the refrigerator. Pour the ready, smooth yogurt mixture onto the biscuit base. Gently smooth the surface with a spatula. Place the mold back in the refrigerator for at least 2-3 hours, or preferably until the yogurt mixture is completely set and firm to the touch.

Prepare the strawberries. Wash the strawberries thoroughly under cold running water. Gently dry them with a paper towel. Remove the stems with a small knife. Cut larger fruits in half or into quarters, while smaller ones can be left whole. The goal is for the pieces to be of similar size.

Arrange the strawberries on the yogurt layer. Remove the springform pan with the set yogurt layer. Evenly distribute the prepared strawberry pieces on top. You can arrange them in a fancy pattern or simply scatter them. Gently press them into the layer so that they sink slightly.

Prepare and cool the jelly. Pour the contents of both jelly packets into a bowl. Add 750 ml of hot, but not boiling, water. Stir vigorously with a spoon for about a minute until the entire powder dissolves and the liquid is clear. Set the jelly aside to cool completely at room temperature. It should be cool but still liquid.

Pour the fruit with jelly. When the jelly is completely cold, very slowly and carefully pour it over the layer of strawberries. It's best to do this by pouring the liquid over the back of a large spoon, just above the surface of the cake. This way, the stream will be gentle and will not damage the yogurt layer.

Final cooling. Place the entire cake in the refrigerator for another 3-4 hours, or preferably overnight. The jelly must completely set and be firm to the touch.

Remove the cake from the mold. Before opening the springform pan, run a thin, sharp knife along the inner edge of the pan. This will separate the cake from the sides and prevent it from getting damaged. Then carefully unclip the ring and remove it. Transfer the cake (along with the paper on the bottom) to a serving platter.

Decorate and serve. Before serving, top the cake with fresh mint leaves. Additionally, to enhance the flavor and appearance, you can sprinkle it with white chocolate shavings. Cut the cake with a sharp knife, briefly dipped in hot water and dried – this will give you perfectly even pieces.