Tag Archives: yogurt

Mandarine Yogurt Cake – Hell yeah it’s summer!

12 Friday Jul 2013

Posted by in Playful food and photos

≈ 5 Comments

Tags

, , , , , , , , , , , , , ,

Wow – it’s been a while since the last post! I promise to improve! ;)

But, well, summer has finally arrived in Germany! And guess what – with summer being here right now, my exam period is starting… what a great timing. Sitting inside and studying while the weather is absolutely awesome is hard for me.

However, this is not about my exams, this is about food! Yummy, delicious, vegan food! And so… there’s nothing better in summer than a no-bake cake. A refreshing, delicious, cool, no bake cake. So, that’s exactly what I made. I remembered the Vanilla-Mandarine-Pudding cake that my grandma used to make when I was still very little. Inspired by that awesome food combination, I thought of a light, cool and vegan summer version of this cake. Here it is.

Mandarinenkuchen_1

Trust me, it is delicious! An unexpected discovery with this cake was the crust, which I just whipped up pretty spontaneously, not knowing that it would taste SO great! I had some left-over dough from the crust and I just formed it into little balls and snacked on them – so yummy!

2013-07-06 Mandarinenkuchen_2

Yogurt-Mandarine Vanilla Cake
Ø about 18cm / 7 inches

For the crust 

  • one cup muesli (just regular muesli, nothing fancy and NO granola)
  • 2 tbsp almond butter
  • 2-4 tbsp agave syrup
  • 2 tbsp flax seed
  • pinch of salt (optional)

For the filling

  • 1 can mandarines (ca. 300g / 10.5 ounces)
  • 650g vanilla soy yogurt
  • 2 packages agartine (german product) OR two tsp agar agar powder

For the crust: Put the muesli, almond butter flax and agave in your blender or food processor. Mix until it sticks together, adding more agave if it’s too dry and more muesli if it’s too sticky. Press the mixture into a round pan lined with baking paper.

For the filling: Pour the can (fruit + juice!) in a pot and stir in agar agar. Bring it to a boil  for about 2 minutes. Pour the vanilla yogurt into a bowl and mix in the mandarine mixture, using a whisk. You want some of the little mandarine segments to separate, that’s what makes the cake great in my opinion. Pour the mixture into the spring pan, let it cool down completely. Store into your refrigerator.

2013-07-06 Mandarinenkuchen_6

 

“Hey… you forgot to say something!!!”
– Oh, yeah, sure… well, you don’t have to use store bought vanilla yogurt. Actually, it’s quite easy to make your own! Just scratch out the inside of one vanilla bean and add sweetener to taste. You can create a yellow color by either using curcuma or saffron.

2013-07-06 Mandarinenkuchen_4

 

Thanks for reminding me! ;)

2013-07-06 Mandarinenkuchen_5

Very Berry Vanilla Yogurt Cake

30 Thursday Aug 2012

Posted by in Playful food and photos

≈ 16 Comments

Tags

, , , , , , , , , , , , , , , ,

Finally: The cake from the header. Yes, I know, you had to wait quite a while for this. And some people have asked me about it. Well… here it is!

 

Don’t worry, he got his peace of the cake!
It was my birthday cake this year. I wanted a summery light and refreshing cake. A cake that doesn’t make you feel yucky after one peace.  As it was summer, it was obvious that there had to be a lot of fruit in this cake!

 

So, that was all I knew before I made the cake: A lot of fruit, some yogurt and a vanilla cream. Yes, I can work with that. The result: Very Berry Vanilla Yogurt Cake.
Creativity can be so yummy!

Very Berry Vanilla Yogurt Cake

  • 3oog / 1 1/4 cups / 10,5 ounces soy yogurt (I recommend to weight the yogurt)
  • 200g / about 1 1/4 cups / 7 ounces mixed frozen or fresh berries (I recommend to weight it)
  • dry sweetener to taste
  • 2 tsp agar agar powder or 2 tbsp agar agar flakes
  • 1 vanilla pudding mix (like Dr Oetker organic vanilla pudding. For Germany: Ruf Vanilla pudding)
  • 1 cup soy creamer (Germany: Alpro Cuisine) or canned coconut milk
  • 1 cup soy milk
  • 1,5 cups vegan graham cracker crumbs (or any other vegan cookie. “Zwieback” works, too)
  • 3-4 Tsp melted Earth Balance / Alsan

Mix Graham crackers and Earth Balance in a bowl. Use your fingers to press the mixture evenly into the buttom of your plate.
Now prepare the Vanilla Cream: Prepare the Vanilla pudding according to the instructions, but use half a cup of creamer (or coconut milk) and half a cup of soy milk. Pour the pudding on top of the crust and let it cool down in the refrigerator.
Time to prepare the yogurt layer! Blend the mixed berries. Put the blended berries in a pot and boil them up with the agar agar (don’t forget to stir a lot!). Finally, mix the yogurt and the warm berry mixture in a bowl. Add sweetener to taste (you cold either use stevia, xylit, cane or coconut sugar. Don’t use liquid sweetener cause the yogurt might get thick if you do) Pour the yogurt berry mixture in your pan on top of the vanilla cream. Let the cake cool down in the refrigerator (it takes about 6  hours for the agar agar be completely thick. Don’t remove the cake from the pan before completely cooled down.)
Once the cake is firm and cooled down, you can remove it from the pan and decorate it! Be creative! (Remember: Being creative can be really yummy!)

I think my little friends have discovered something in my kitchen…

And here’s a piece of the cake with both it’s layers.

Just to give you an idea what it looked like!
You can use any kind of yogurt and any kind of milk you want. However, I’d recommend to weight the yogurt and the berries. Weighting the ingredients is more exact and will yield to the best results when using agar agar.

Have you ever made a vegan yogurt cake? (Or: Have you ever made a yogurt cake in the first place?) You should! It’s fun and it’s delicious!