Indulge in the delicate, subtly sweet flavor of this No-Bake Green Tea Yogurt Sponge Cake – a delightful dessert perfect for any occasion. This refreshing treat combines the earthy notes of matcha green tea with the creamy tang of yogurt, creating a light and airy texture that's surprisingly easy to make. Forget complicated baking techniques and messy ovens; this recipe requires no baking whatsoever, making it ideal for even the busiest of schedules or those new to baking. The unique combination of ingredients results in a surprisingly moist and satisfying cake, perfect for satisfying a sweet craving without the guilt.
This incredibly simple no-bake recipe uses readily available ingredients and requires minimal equipment, making it perfect for beginners and experienced bakers alike. Ready to create this irresistible dessert? Let's dive into the detailed, step-by-step instructions that will guide you through the process of making this delightful Green Tea Yogurt Sponge Cake.
Tools Needed
- Steamer
- Meat grinder
- 20cm mold
- Wax paper
- Bowl
- Egg beater
- Refrigerator
- Pot
- Whisk
- Blender
Ingredients
- Buttermilk biscuits: 180g
- Peanut butter: 80g
- Flour: 10g
- Yogurt (Da Lat Mieu yogurt with sugar): 500g
- Whipping cream (Whipping Dream): 600ml
- Sugar: 80g
- Gelatin powder: 18-20g
- Pandan leaves
- Jelly powder (for fish-shaped jelly)
Step-by-Step Instructions
Step 1. Prepare the Biscuit Base
- Steam peanut butter until melted.
- Grind buttermilk biscuits until smooth.
- Combine melted peanut butter and ground biscuits; grind until well-mixed.
- Press the biscuit mixture into the prepared mold.
- Refrigerate the biscuit layer.
Step 2. Create the Yogurt Layers
- Dissolve gelatin powder in water; steam until melted.
- In a chilled bowl, beat cold whipping cream and sugar until fluffy peaks form.
- Fold in half of the yogurt into the whipped cream.
- Add melted gelatin to the yogurt-whipped cream mixture.
- Mix well and pour into the prepared mold over the biscuit layer.
- Refrigerate until set.
Step 3. Make and Add the Green Tea Layer
- Dissolve gelatin in water; mix with green tea powder.
- Steam until dissolved.
- Beat chilled whipping cream and sugar until fluffy.
- Add remaining yogurt and melted green tea gelatin; mix well.
- Pour green tea layer over the set white layer in the mold.
- Refrigerate overnight.
Step 4. Finishing Touches
- Mix jelly powder, sugar, and water; heat until dissolved.
- Add pandan juice to the jelly for color and stir.
- Pour jelly into molds and refrigerate until set.
- Decorate with jelly marbles.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use cold ingredients for fluffy whipped cream.
- Soak agar powder for at least an hour before cooking to prevent a watery jelly.
- Mix gelatin powder thoroughly to avoid lumps.
- Allow ample time for layers to set in the refrigerator.
Nutrition
- N/A
FAQs
1. Can I substitute the green tea powder?
Yes, you can try using another type of tea powder like Earl Grey or even cocoa powder for a different flavor profile. The taste will be different, but it should still work.
2. How long can I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. It's best enjoyed fresh, but it will still be delicious for a couple of days.
Enjoy your delightful No-Bake Green Tea Yogurt Sponge Cake! This refreshing dessert is perfect for satisfying your sweet tooth without the fuss of baking. We hope you loved making this easy and delicious recipe as much as we do.