Craving something sweet, light, and refreshing, but the thought of turning on the oven gives you chills? We've got the perfect solution! Just look at these appetizing cubes – fluffy, fruity mousse, fresh raspberries, and a shimmering layer of golden nut paste. This instant, foamy yogurt and jelly cake can be prepared in just minutes.
It's a dessert many of us remember from childhood, but with a new, surprising, and elegant twist. We've tweaked the traditional recipe with a single, unique ingredient that changes everything. The smooth, intensely nutty layer on top transforms this simple cake into a small work of art. Ready for a combination you never expected?
Why does artisanal nut paste make a difference?
Before we get to the recipe, let's focus on the star of this dessert. 100% Peanoot Butter from Good Noot Why do we emphasize that it's artisanal ? Because it has a huge impact on the cake's flavor and appearance.
This isn't your average store-bought peanut butter. These are 100% carefully selected peanuts, first slowly roasted to extract their full flavor, and then ground traditionally. This process creates the perfect, velvety, and naturally liquid consistency that looks so beautiful on top of desserts and captivates the palates of peanut lovers.
Most importantly, you won't find anything else in the jar. No added sugar, salt, or palm oil. This purity makes the flavor authentic, intensely nutty with a natural, barely perceptible sweetness. In this recipe, its slightly salty profile perfectly offsets the sweetness of the jellies, creating a refined balance of flavors that can't be achieved with a mass-produced product.
Recipe for yogurt cake with jelly
This recipe is proof that you can create something delicious and beautiful with just a few simple ingredients.
Ingredients:
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1 package of raspberry jelly
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1 package of crystal jelly (or e.g. lemon)
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300 ml boiling water (150 ml for each jelly)
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500g thick Greek yogurt
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16 whole grain biscuits
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a handful of fresh raspberries
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30g 100% Peanoot Butter from Good Noot
Preparation method:
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Prepare the pink mousse: Dissolve the raspberry jelly thoroughly in 150 ml of boiling water. Set aside to cool slightly, then beat with a mixer at high speed for a few minutes until the liquid turns into a thick, fluffy foam.
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Combine with yogurt: Add 250 g of Greek yogurt to the whipped raspberry foam and mix gently but thoroughly with a spatula or mixer at the lowest speed.
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Prepare the white foam: Repeat the same procedure with the crystal jelly – dissolve it in 150 ml of boiling water, beat until foamy, and then combine with the remaining 250 g of Greek yogurt.
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Arrange the layers: In a small dish (e.g., a square pan approximately 20x20 cm or a loaf pan), arrange the first layer of biscuits side by side. Place alternating spoonfuls of pink and white icing on top of each biscuit, creating a whimsical mosaic.
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Add fruit: Place fresh raspberries on top of the mousse and gently cover with another layer of biscuits.
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Chill the cake: Place the dish in the refrigerator for at least 3 hours, preferably overnight, to allow the filling to set completely.
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Finish with a nut spread: Before serving, gently warm the nut spread (e.g., microwave for a few seconds or place the jar in warm water) to make it more liquid. Pour it over the top of the cake, creating a smooth layer. Garnish with fresh raspberries and cut into neat pieces.
That's it! Your light, refreshing, and surprising dessert is ready. Enjoy!
