White Chocolate and Cantaloupe Yogurt Cake
Bound to impress, this White Chocolate and Cantaloupe Yogurt Cake is a light and refreshing, no-bake summer treat.
  • Crust:
  • 220 gr. (8 oz.) Petit Beurre biscuits
  • 120 gr. (1 stick) butter, melted
  • Filling:
  • 600 gr. (2 ½ cups) full fat yogurt, room temperature
  • 200 gr. (7 oz.) white chocolate
  • 20 gr. (5 teaspoons) gelatin
  • 60 ml. (1/4 cup) cold water
  • 360 gr. (1 ½ cups) heavy cream, cold
  • 100 gr. (1/2 cup) sugar
  • Topping:
  • ½ cantaloupe, medium size
  • White chocolate shavings
  1. Process the cookies in a food processor, or put them in a zip-lock bag and pound with a rolling pin until fine crumbs form. Add the butter to the crumbs and mix until incorporated. Press the mixture over the bottom of а 24 cm. (9 inch) spring-form pan. Place the pan in the freezer while preparing the filling.
  2. Place the yogurt in a large bowl. Melt the white chocolate over a double boiler, and let cool for a few minutes. Using a hand mixer, start beating the yogurt at low speed, gently pour the melted chocolate into the yogurt while mixing. Beat for a minute until incorporated.
  3. Sprinkle the gelatin over a shallow bowl of cold water and let bloom for 5 minutes. Microwave at low, in 30 second intervals, until the gelatin is completely melted. Let cool for 5 minutes and incorporate it into the yogurt.
  4. Mix the cold heavy cream and the sugar in a stainless steel bowl and whip with the mixer until soft peaks form. Gently fold the cream into the yogurt mixture, in 3 additions.
  5. Take the pan out of the freezer and pour the filling into the pan. Place the pan in the refrigerator and let chill overnight.
  6. Before serving gently release the cake from the spring-form pan and decorate with cantaloupe balls and white chocolate. Serve cold.
Recipe by Baking After Dark at https://bakingafterdark.com/cantaloupe-yogurt-cake/