Yogurt cream cake with fresh fruit

Ingredients for 1 servings:

• 200 g butter biscuits, crumbled
• 200 g butter, melted
• 500 g yogurt (fat content as desired)
• 200 g cream cheese
• 200 g cream
• 4 bags of Gelatinefix (= 2 packets of 2 bags each)
• 75 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), juice and zest
• Berries and fruits, fresh, seasonal
• 1 pack of cake glaze, clear

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

No-bake refrigerator cake

Mix the crumbled biscuits with the melted butter and press them into a springform pan lined with baking paper to form the base. Alternatively, place a baking frame directly on the serving plate and fill it with the crumb mixture. Mix the yogurt and cream cheese well, sprinkle in the gelatin fix according to the package instructions and beat until fluffy. Only then add the sugar and vanilla sugar (the amount of sugar can be adjusted according to personal taste and the sweetness of the fruit!). Whip the cream until stiff and fold in. If you like it particularly vanilla, you can add the seeds of a vanilla pod instead of the vanilla sugar! Stir in the lemon juice and zest. Pour the cream onto the biscuit base, smooth it out, cover with cling film and place in the fridge. (It can be left there overnight and chill thoroughly.) Wash and trim the fruit as needed and cut into pieces or wedges if desired. Spread it on top of the yogurt cream as desired. The more colorful the mixture, the better it looks! Be careful with fruits that contain enzymes, such as apples. E.g., pineapple and kiwi… don’t let them come into direct contact with the yogurt mixture, as this can lead to bitterness and the gelatin losing its stability! Prepare the glaze according to the package instructions, cover the fruit with it, and refrigerate. The finished cake is best served slightly chilled!