Refrigerator Yogurt Cake with Apple Topping
- For the base
- 200 grams
- 400 grams
- For the yogurt coating
- 13 sheets
- 1 kilogram
Yogurt (0.1% fat) (nature)
- 2 tablespoons
- 1 tablespoon
- 300 milliliters
For the base: Line a 30 x 40 cm (approximately 11 1/2 x 15 3/4-inch) baking dish with parchment paper.
Melt the butter, mix with the granola and press evenly into the bottom of the baking dish. Refrigerate.
For the yogurt coating: Meanwhile, soak the gelatin in cold water. In a bowl, whisk together the yogurt, vanilla sugar, grated lemon zest and cider until creamy. Place the gelatin in a small saucepan over low heat and stir until dissolved. Stir in 2-3 tablespoons of the yogurt mixture, then stir it into the remaining yogurt. Beat the cream until stiff and fold into the yogurt mixture. Spread the yogurt mixture on the granola crust and refrigerate until set, about 45 minutes.
For the apple topping: Peel and core the apples and cut into very small cubes. Prepare the jello with water and cider according to package directions, fold in the apples, mix well and spread evenly over the yogurt topping. Refrigerate until the topping has set, about 2 hours