Tuesday 20 June 2006

Apple Yakult Cake

Got this very interesting Chilled Yakult Yogurt Cake recipe from one of my new blogger's friend Tazz(click link for her original recipe). You might be wondering... Wow.. since when Yakult(it is a kind of fermented milk drink ) can used to make cake as well..... From her recipe, I change two of her ingredients which I had some left over from making a Cheesecake. So it's kind of adventure when you got something new in the original recipe because you might not know what can goes wrong.......

But luckily the cake turns out well and everyone enjoys it so much. The texture of the cake is sort of like Lily's(Hugbear) Peach Marshmallow Cake, but as usual some of the ingredients had being recipe for a different favour and texture. For my version of Apple Yakult Cake, I used the new Konnyaku Apple Favour Jelly for the topping instead...

Ingredients For The Base: (6"/7" cake pan)
7 Pieces Of digestive Biscuits
40g Melted Butter
Ingredients For The Filling:
100g Plain Natural Yogurt
150ml Yakult, apple flavour
1 Tablespoon Lemon Juice
150ml Thicken Cream
1 Tablespoon Gelatin
3 Tablespoons Sugar
150ml Water

1. Crush the digestive biscuit in a zip-lock bag until fine crumbs then mix with melted butter, and press firmly to the base of the cake pan, set aside in the fridge for later use.
2. Dissolve gelatin and sugar in 150ml of water in a saucepan over low heat, then set aside to cool.
3. Whisk plain yogurt, yakult and lemon juice until well blended then pour in the cooled gelatin mixture and mix well.
4. Whip the thicken cream till soft peak form.
5. Slowly fold in the yogurt mixture into the whipped cream and mix well.
6. Pour the combined mixture onto the chilled biscuit base and leave it in the fridge for about 2 hours or more to set.

Jelly Topping:
1 Teaspoon of Kiwi Seeds
1/2 Packet Of Konnyaku Jelly Powder, apple favour
250ml Water

1. Soak kiwi seeds in 1 glass of water for 20 minutes and remove those that are floating on top. Drain and rinse on the sieve.
2. Fill a saucepan with 250ml of water, pour the jelly powder and soaked kiwi seeds in.
3. Switch on the heat and gradually stir the mixture until boil, upon boiling, remove from stove and stir till bubbles disappear.
4. When the cake is set, spoon the cooled jelly solution on the cake and refrigerate again.
5. Keep in the fridge for about 2 hours or overnight then remove from cake ring and cut into slices and serve.

1. You can add some fruit slices on top if you prefer.....
2. You can used any favour of yakult and jelly powder that you prefer.
3. Even for the biscuit base, you can change to chocolate biscuit instead of digestive Biscuits.
Just try to explore and be creative with your end-products.


  1. wow, this one looks really good, like what they're selling in cake shops. initially i tot the green topping is the instant kiwi filling. but who knows you took the effort to make them yourself from kiwi seeds! thumbs up for this one, i like it!

  2. Hahaha..had to thanks tazz for sharing her recipe or else i won't be able to try out this.......Thanks Tazz...

  3. hi ellena
    wat is thicken cream ?

  4. Jessie Chua,

    Sorry for the late reply. Thicken Ceam can be found in the dairy deparment together with those sour cream, cream and yogurt. Or u can used Whipped Cream.

  5. Hi Ellena,

    I would like to try your Apple Yakult Cake using thicken cream. You method said Whip the thicken cream till soft peak form. How do i when it is soft peak?
    When you fold in the yogurt mixture into the whipped cream did you use whisk or spatula to mix it well?
    Sorry to ask you this stupid question. As i quite new in baking.

    Thank you in advance.

  6. Hi BabeIpoh,
    I already send u an email regarding the whipping cream :)

  7. Hi Ellena, I tried to make this but unfortunately the cake did not set successfully and my crust became soggy with water. Just to check:
    1) can i replace gelatin in the filling with konnyaku powder as gelatin is non-vegan? I use konnyaku and did not dissolve it in water over heat, will this be the reason why this cake did not set properly?
    2) To use gelatin or konnyaku, must they be cooked in water in order to be able to set successfully?



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