No Bake Yogurt Cake (Bulgarian Parfait)
An airy no bake yogurt cake set with gelatin — what we call parfe in Bulgaria. No crust, no oven, and it slices clean after a night in the fridge.
Servings: 12
Ingredients
- 2 packets unflavored gelatin ¼ oz / 7 g each
- 1/2 cup cold water
- 3 pasteurized eggs yolks and whites separated
- 5 tbsp powdered sugar
- 1 tbsp sugar
- 1 tsp vanilla extract
- 500 g full-fat strained yogurt about 2 cups — 10% Greek-style
- 2 tbsp shredded coconut optional
- 1 –2 cups fresh raspberries and blueberries plus mint, to decorate
Instructions
- Sprinkle the gelatin over the cold water and let it soak for 5–10 minutes.
- Warm over medium-low heat, stirring, until fully dissolved — do not boil. Set aside to cool.
- Beat the egg yolks with the powdered sugar until pale, 2–3 minutes. Beat in the vanilla, then the yogurt and coconut (if using).
- Whip the egg whites with the sugar to firm peaks.
- Stir the cooled gelatin into the yogurt mixture, then gently fold in the egg whites.
- Pour into an 8-inch cake pan with a removable bottom (or a springform), lined with parchment on the bottom. Refrigerate at least 6 hours, or overnight.
- Loosen and lift off the ring, then decorate with berries and mint. If the sides stick, run a thin knife around the edge first.
Video
Notes
Prefer fruit inside? Fold 1 cup of raspberries into the mixture before pouring.
Keeps 2–3 days covered in the fridge.
Keeps 2–3 days covered in the fridge.
Nutrition
Calories: 65kcal | Carbohydrates: 7g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 34mg | Potassium: 79mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 0.2mg
