Mango Cherry Blueberry Yogurt Cake (No Bake)

Taste: Sweet; Technique: Skillful; Time: Several hours; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Mango Cherry Blueberry Yogurt Cake (No Bake)

Prepare the ingredients…

Start by grinding 80g of Oreo cookie crumbs into powder in a food processor, melt 40g of butter over a double boiler until liquid, pour into the cookie crumbs, and mix well with a spoon.

Evenly spread the mixed Oreo cookie paste on the bottom of a 6-inch round mold, press flat with the back of a spoon, and refrigerate until set.

Soak 20g of cornflakes in 90g of ice water until softened, then heat over a double boiler until melted.

Pour yogurt into a bowl, add 20g of powdered sugar, a suitable amount of blueberry jam, then pour 2/3 of the liquid cornflake juice, and mix well.

The blueberry yogurt mixture is ready.

Pour whipping cream into a bowl, add 20g of powdered sugar, and whisk until it can hold soft peaks (placing the container in ice water makes it easier to whip cream).

Combine the whipped cream with the blueberry yogurt mixture, folding gently from the bottom to the top until well mixed.

Dice the mango and arrange a layer inside the mold on top of the Oreo cookie base.

Pour the previously mixed batter into the mold on top of the Oreo cookie base, smooth the surface of the batter, and refrigerate.

Next, make the mirror glaze (optional step): Take the remaining 1/3 of the liquid cornflake juice, add a suitable amount of blueberry jam, mix, and let it cool.

Pour the cooled glaze over the cake that has been refrigerated for about 2 hours, then refrigerate again to achieve the mirror glaze effect.

After 4 hours or more, remove the cake from the mold (if the final product looks uneven on the edges, it may be due to early removal from the mold, so it is recommended to refrigerate for at least 4 hours before removing from the mold).

Fill a piping bag with cream, pipe a flower on top, and add some cherries for decoration.

Enjoy!