SERIOUSLY GOOD – NO-BAKE YOGURT & RASPBERRY CAKE

I love this cake and my family requests it all the time. It’s one of those fast-and-easy-to-make desserts you don’t put much thought into, then one day you realize – hey, I’ve been making this quite often, when exactly did it snick its way into our favorite desserts?

Anyway, my brother was celebrating something and asked me to make him this cake. Now, there’s an unspoken rule in my house – if there’s going to be guests, you have to make something more special than a just-mix-everything-well type of cake. I mean, your guests shouldn’t feel like an afterthought, right?

My brother, of course, does not understand this. He likes this cake, he wants this cake – that’s all he needs to know.

So, he begged and begged, and, well… you know how it goes. I ended up making two different cakes (one secretly, to save the day when this one fails).

Turned out he was right – everyone loved this cake so much, taking seconds and thirds, asking for the recipe… it was a total success.

I usually think of this cake as a “summer dessert”. It is light and creamy, with a refreshing sourish note and not too sweet. But it was kind of great having it in October – like saying goodbye to the last scraps of summer with a delicious dessert. The fruity upper layer goes great with the chocolaty bottom. Plus, the cake is so easy to make – literally everyone can make it. If you’ve never entered a kitchen before, you can still make this cake.

So, here’s the recipe:

• 750g cookies (any kind, though the simpler the better)
• 300g ground cookies
• 200g powdered sugar
• 4 cups fruit yogurt
• 2 cups regular liquid yogurt
• 1 tablespoon vanilla extract
• 100g grated chocolate
• 300g raspberries
• whipping cream

Break the cookies into smaller pieces. Mix it with ground cookies and powdered sugar. Add both fruit and regular yogurt and vanilla extract and mix everything well.

Divide the mixture in two. Add grated chocolate to one half of the mixture, raspberries to the other.

Transfer the chocolate mixture into a cake mold and form the bottom layer. Spread the raspberry mixture over it. Spread the whipped cream (you can add sugar to your liking) on top and sides of the cake.

Let the dessert set well in the fridge. It is best after it’s set for 2 days (or so I've heard, it's never lasted that long in our house :-) ).

Bon appétit!