Ibus sour cherry cake

Ingredients for 1 servings:

• 12 sheets of white gelatin or 2 packs of ground gelatin
• 1 kg low-fat yogurt
• 2 bags of vanilla sugar
• 4 tbsp powdered sugar
• 1 lime(s), juice
• 400 g biscuits (chocolate rice snack)
• some butter
• 4 tsp cornstarch
• 500 g sour cherries, fresh pitted, alternatively 1 jar morello cherries (720ml)
• 150 ml cherry juice
• 6 tbsp sugar (only for fresh cherries)

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

with yogurt cream and chocolate rice base

Break up all but 6 rice snacks and melt them in a water bath. Stir well. Place the edge of a springform pan or cake ring on a lightly buttered cake plate. Spread the rice mixture evenly into the base. Not too thick! Chill for at least 2 hours. For the yogurt cream, soak the gelatin for 5 minutes. Let the ground gelatin swell in 12 tablespoons of light juice (apple, grape, or similar). Whisk the yogurt with vanilla sugar, powdered sugar, and lime juice (or grated zest, if you like). Dissolve the gelatin in a small saucepan with a little liquid, stirring continuously. Stir into the yogurt and chill until the mixture begins to thicken. Mix the cornstarch with 5 tablespoons of the juice. Bring the remaining cherry juice to a boil. Stir in the cornstarch and bring back to a boil. Fold in the cherries and let cool. Spread the cherry mixture over the base, leaving a narrow edge free around the outside. Spread the yogurt cream on top. Refrigerate for 3-4 hours until the cream is firm. Tip: If there are any holes between the cake ring and the base, fill them with some semi-liquid chocolate coating. Otherwise, the cream might leak out. Carefully cut the remaining rice snacks in half and use them to decorate the cake.