This is a no-bake or "rare" cheesecake-style yogurt cake, with a sponge cake base topped with a refreshing yogurt based filling. How about a low calorie treat that's cool in your mouth during the hot summer months?
Refer to the recipe below (basic pate genoise) to bake and chill the spongecake.
Make the yogurt filling. First drain the 500 g of yogurt enough that it weighs 250g.
Cut the spongecake horizontally in to 3 layers, and place one slice in the bottom of the pan. We will only use one slice, so wrap the rest of the cake in plastic wrap and store in the refrigerator.
Add sugar to the drained yogurt and mix.
Sprinkle the gelatin from A into the water to soak. Warm up the milk, add the soaked gelatin to dissolve, and let cool.
Add Step 4 to Step 5, mix well, and finish off by blend in lemon juice and vanilla oil.
Cut the pineapple into any size you like, and sprinkle on top of the sponge cake from Step 3.
Gently pour the filling from Step 6 on top.
After leveling the surface, transfer to the refrigerator to chill well.
Remove from the mold. (I use a round mold with a removable bottom).
Cut into your desired portion sizes, and serve!
Sprinkle some cut up pineapple on top too. Pineapple will peek out from the yogurt layer when the cake is sliced.
Story Behind this Recipe
I made this as a little treata for the Tanabata summer star festival (July 7th). It's been hot every day, so I made a well chilled, cooling cake. If have some sponge cake, then all you have to do is mix up the filling, so it's really simple. This is a sweet I make a lot during the hot season!
Please refer to the recipe below for making the pate genoise. It is the same as the recipe, "Yogurt that Loves Peaches ". I used pineapple this time, but you can enjoy this with a variety of fruit such as canned peaches, etc.