Strained yogurt (450 g will reduce to about 200 g)
Water for the gelatin
You preferred biscuits
Unsalted butter or margarine for baking
Apple jam (refer to Step 17)
1 bottle's worth
Mini jello serving (refer to Step 19)
Decorating pen (your preferred color)
As much as you need
8 this time
Strain the yogurt. I use "pashaco's" (Recipe ID: 760439), which adds salt to the yogurt for a quick prep.
Soak gelatin in water. Bring the strained yogurt and heavy cream to room temperature. Save 50 ml from the 200 ml of heavy cream for decorating.
Pound the biscuits into fine crumbs. The biscuit packaging was thick, so I crumbled the biscuits over it with a rolling pin. If using a separate bag, make sure the bag is thick.
Rub in microwaved butter to the bag of biscuit crumbs.
When the biscuit crumbs have well-absorbed the butter, scatter on the bottom of the mold. Use a cup wrapped in plastic wrap to pack down the biscuit crumbs.
In a microwave safe container, microwave the cream cheese for 15 seconds at 700 W, flip over and microwave for another 15 seconds. If it's still hard, watch over it and microwave for longer.
Whisk the softened cream cheese.
Add sugar and whisk.
Add yogurt, heavy cream (150 ml), and lemon juice, and whisk. Save 50 ml of heavy cream for decorating.
Microwave the gelatin until near boiling. If the mixture completely boils, it won't harden later.
Add 2 spoonfuls of Step 9 to the heated gelatin and mix. I do this to avoid clumping.
Add this mixture to the bowl at Step 9 and mix well. If the gelatin clumps, microwave the mixture for a bit.
Microwaving won't completely melt the clumps, but will slightly melt it into the mixture.
Strain the mixture once.
Pour the strained mixture into the mold, cover with plastic wrap and chill in the refrigerator for more than 2 hours.
As this cake is topped with the Cookpad logo, I made the logo with a chocolate decorating pen. Chill the design in the refrigerator.
I referred to Cookpad user "Mel-chan love's" method shown here (Recipe ID: 1467702). It was super informative.
For the background, I dissolved green and yellow food coloring for a lime-green dye.
I used Cookpad user "Apitan's" Recipe ID: 847266 to make a glaze for the fruits on top. This method is super convenient!! Definitely try it out.
I used an apple-flavored mini jello for the glaze.
Cut the strawberries in half lengthwise.
Take out the chilled cake from the fridge.
Whisk the saved 50 ml of heavy cream with a scant teaspoon of sugar until peaks form.
Put the whisked heavy cream into a piping bag and decorate the edges.
Pour the lime green food coloring on the surface of the cake.
Top with the hardened decoration. I designed the Christmas bell with a chocolate pen as well.
Lay the strawberry halves along the edges of the cake, overlapping slightly.
It'll look like this.
Brush on "Apitan's" glaze from Step 19. It's easy to prepare and will help keep the strawberries glossy.
I'll upload a Christmas version with the same recipe later.
Story Behind this Recipe
This was the cake baked for Cookpad's Christmas event. It'll be featured as the top page logo during the Christmas season.
At Step 12, if the batter is cold when you add the gelatin, microwave it to body temperature before adding the gelatin to avoid failure. Adjust the sweetness and tartness to your liking. As the heavy cream is high in fat content, it'll be rich.