Here’s an idea of how you can use granola as a cake base. For this fresh cheese-yogurt cake, I chose granola with dates and matcha. Besides the taste, I also liked the color.

But of course, you can use any other granola.

Ingredients for a round form of 24 cm diameter

Cheese-yogurt cake with Granola Base

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Prep Time 30

Cooling Time 4

Total Time 4 30

Course Cake, Dessert

Servings 8 people

Ingredients

Cake Crust

200 g granola
50 g butter
50 g white chocolate

Filling

8 sheets of gelatine or corresponding amount of agar-agar
300 g quark low-fat or half-fat
2 dl coconut cream rather thick
180 g yogurt natural or coconut flavored
200 g sugar
1-2 lime juice only
2 dl cream

Sauce and decoration

1 mango
2 tbsp coconut flakes

Instructions

Line cake pan bottom with baking parchment paper

Cake crust

Mix granola and butter in a pan and heat over mild heat until butter is melted.
Then pour into the pan, spread all over the bottom and press down well. With the help of a spoon back or a glass.

Filling

Soak gelatin sheets in enough cold water.
Mix curd, coconut cream, yogurt, and sugar well with a whisk
Heat the lime juice, remove the gelatine leaves from the water and squeeze well, add to the hot lime juice and mix well.
Pour through a sieve into the curd mixture and mix well.
Whip the cream until stiff and fold it into the quark mixture until it becomes a homogeneous mass.
Spread on the cake base and refrigerate for at least 4 hours

Sauce

Peel the mango, separate the flesh from the stone and puree it

Notes

To serve, loosen the edge of the quark cake with a knife, remove the ring of the mold.
Garnish the cake with mango sauce and coconut flakes

Keyword cheescake

Cheese-yogurt cake