Summer Cakes with Yoghurt & Sour Cherries

Name: Summer Cakes with Yoghurt & Sour Cherries
Prep time: 20 min
Cook time: 3 min
Total time: 3 min
Yield: 4x
Cuisine: European
Ingredients: For 4 mini cakes (8cm ramekins): For the base:; 60g oats + 10g nuts (here hazelnuts); 10g honey; 30g coconut oil melted; For the yoghurt base:; 500g greek yoghurt (I used the 0% fat); 20g honey; 20g icing sugar; 1 tsp vanilla paste; 5 tbsp sour cherries + juice; 2 gelatin sheets; 100g milk

by Micaela Harrasser June 21, 2023

June 21, 2023

Looking for a light and refreshing dessert? These mini cakes are the answer: the main ingredient is greek yoghurt, with a generous splash of sour cherries and their lovely syrup. Simple yet effective!

They make the perfect light treat for hot day – and you can make more and keep it in the fridge to enjoy the following days!

What I like about this cake is that it’s super easy and versatile. You can swap plain Greek yoghurt with a flavored one (even vegan!). Also, if you are not a fan of honey, you can use agave or maple syrup. I decided to put amarene, or sour cherries, into it as they’re small flavor bombs – especially when of good quality like these ones!

The sour cherries can also be swapped with other fruit: try blueberries, or strawberries! To keep it dairy free/vegan, the base is also vegan since it uses coconut oil instead of the usual butter 😉 enjoy!

[ratings]

Summer Cakes with Yoghurt & Sour Cherries

Serves: 4x Prep Time: 20 min (+ overnight resting) Cooking Time: 3 min 3 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For 4 mini cakes (8cm ramekins): For the base:

60g oats + 10g nuts (here hazelnuts)
10g honey
30g coconut oil melted

For the yoghurt base:

500g greek yoghurt (I used the 0% fat)
20g honey
20g icing sugar
1 tsp vanilla paste
5 tbsp sour cherries + juice
2 gelatin sheets
100g milk

Instructions

First, let’s prepare the base.
Blitz the oats and nuts with a food processor until you get a fine powder.
In a small bowl, combine the powder with the honey and melted coconut oil.
Transfer ¼ to each of the 4 mini ramekins, and gently press down with a teaspoon to create a compact, even layer.
Transfer them to the freezer and let the base solidify for 1h.
10 min before starting to prepare the cream, place the gelatin sheet into a bowl with ice cold water to re-hydrate.
Prepare the greek yoghurt cream: to a bowl, add the yoghurt, honey and vanilla paste.
Mix, then add the sugar and mix.
Heat up the milk in a small pot on low heat.
Once it starts bubbling on the sides, turn it off.
Rinse the re-hydrated gelatin sheets, add them to the hot milk and stir well with a whisk until the gelatin is completely dissolved.
Slowly add the mixture to the yoghurt while mixing.
Take out the ramekins from the freezer.
Add the sour cherries + juice to the yoghurt, give it one big stir (not too much, so that you can see the nice patterns).
Transfer to the ramekins, and store them in the fridge until solidified – it should take at least 5h.
Add some extra cherries on top, and enjoy!