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### **1. Prepare the Crust:**
– Crush biscuits into fine crumbs using a food processor or rolling pin.
– Mix with melted butter and sugar (if using).
– Press firmly into a **7-inch (18cm) springform pan** and chill for 15 mins.
### **2. Make the Lemon Yogurt Mousse:**
– **Bloom gelatin**: Sprinkle gelatin over water, let sit for 5 mins, then microwave for 10 secs (or heat gently) until dissolved.
– **Whip cream**: Beat heavy cream until soft peaks form, then refrigerate.
– **Mix yogurt filling**: In a bowl, combine yogurt, sugar, lemon zest, lemon juice, and vanilla. Fold in dissolved gelatin.
– **Fold in whipped cream** gently until smooth.
– Pour over the crust and refrigerate **for 2-3 hours** until set.
### **3. Prepare the Berry Topping:**
– In a saucepan, cook berries, sugar, and lemon juice on low heat until soft (5 mins).
– For a thicker glaze, mix cornstarch with water and stir into berries. Cool before spreading over the set mousse.
### **4. Final Assembly & Serving:**
– Spread berry compote over the mousse layer.
– Chill for **at least 4 hours (or overnight)** for best results.
– Garnish with fresh berries, mint, or lemon zest before serving.
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## **🍓 Why You’ll Love This Cake**
✔ **No oven needed** – Perfect for hot days!
✔ **Creamy yet light** – Not overly sweet.
✔ **Customizable** – Swap berries for mango, peach, or
chocolate.
✔ **Impressive presentation** – Looks like a bakery dessert!
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## **📊 Nutrition Facts (Per Slice)**
– Calories: ~250 kcal
– Protein: 5g
– Carbs: 25g
– Fat: 15g
– Fiber: 2g
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## **💖 Conclusion: A Dessert for All Lovers!**
Whether you’re a **berry enthusiast**, a **lemon lover**, or just someone who enjoys **easy, no-bake desserts**, this cake is a winner! It’s **perfect for birthdays, picnics, or a sweet weekend treat**. The combination of tangy lemon, creamy yogurt, and juicy berries makes every bite irresistible.
**Make it today and watch it disappear!** 😍🍰
Would you like any variations (vegan, sugar-free, etc.)? Let me know! 👇💬
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