No-Bake Raspberry Yogurt Mousse Cake

Crush 80 g strawberry-flavored biscuits and mix with 30 g melted butter. Press firmly into an even layer in a 6-inch round mold. Freeze for 20 minutes as stated in the video.

Soak 10 g gelatin sheets until soft, drain the soaking water and dissolve them in 30 g milk warmed to about 50°C. Mix with 80 g raspberry jam, then stir in 80 g yogurt. Whip 160 g cream with 12 g sugar until thick but still soft. Once the raspberry mixture has cooled slightly, gently fold it into the cream until combined.

Pour the raspberry mousse into a suitably lined 5-inch round mold and level the surface. Freeze for 2 hours to set the insert.

Warm 100 g yogurt to about 50°C, add softened gelatin sheets and stir until dissolved. The video does not state the gelatin quantity for this layer; a verified amount must be added before using the recipe. Mix with 100 g softened cream cheese. Whip 200 g cream with 15 g sugar until softly thickened, then gently fold in the slightly cooled yogurt mixture.

Pour a layer of yogurt mousse about 1 cm thick over the biscuit base in the 6-inch mold. Tap gently to release air bubbles and refrigerate for 15 minutes. Unmold the frozen 5-inch raspberry insert and place it in the center. Pour the remaining yogurt mousse around and over the insert, then level the surface.

Freeze the assembled cake for 3 hours, as instructed in the video, so the mousse layers set before adding the topping.

Combine 60 g raspberry jam or sauce with 2 g gelatin dissolved according to the instructions for your gelatin. Pour over the set cake and tilt gently to spread it evenly. Freeze for another 1 hour.

Unmold the cake and remove any acetate lining. Beat 50 g cream cheese with 20 g cream and 5 g sugar until smooth and pourable. Spoon around the edge to create drips. Arrange fresh raspberries on top and dust lightly with powdered sugar. Before serving, keep the cake refrigerated until it is soft enough to slice and eat.