Recipe source: The Baking Biatch
This recipe yields a 9" round cake
180g digestive biscuits
80g melted butter
500g cream cheese (room temperature)
150g castor sugar
4 tbsp gelatin
500g strawberry yoghurt
Crush the digestive biscuits till it is fine and sandy. Add the melted butter. Mix well.
Pour into baking tin/tin with removable base/cake ring and compact with the back of a spoon/ladle/flat cup.
Once compact, pop it into the freezer for 30 minutes while the cream cheese mixture is being
To the water, add the gelatin and stir well to combine. Pop it into the microwave oven and warm it up on medium heat for 2 minutes. Alternatively, you may double boil it till the gelatin is all dissolved.
To the sugar, add the softened room temperature cream cheese. Mix well on low speed till creamy.
Stir the gelatin mixture and allow it to cool completely.
Pour gelatin mixture into cream cheese and mix on slow speed till well combined.
Add in the yoghurt. Mix on low speed till well combined.
Weigh and portion out the batter into
6 3 bowls.
Add in the food colouring and mix well. Generally, I dipped a toothpick into the colour pot and dipped it into my mixture. If it is not to my liking, I added more of the food colouring. Do use bowls with spouts as I find that it gives one better control of the mixture that gets poured in.
Remove base from freezer. Pour in the first layer of cream cheese mixture. Allow it to spread out gently.
Into the middle of the first layer, pour in the second colour from a short height of 15cm and allow it to spread.
Pop the cake into the freezer to chill for 1h 30 mins. Alternatively, you may leave it to set in the fridge for 4 - 5 hours or overnight.
Remove the cake by running the back of a paring knife along the insides of the cake ring/baking tin. If you are using a cake ring, free the cake ring gently. If you are using a cake tin with removable base, remove the cake by setting the tin on a higher height (example: milo tin) and pull the 'walls' downwards.