Summery – light yogurt – strawberry cake

Ingredients for 1 servings:

• 250 ml low-fat yogurt
• 250 ml cream
• 1 pack of ladyfingers
• 500 g strawberries or other summer fruits
• 3 tbsp sugar
• 5 sheets of gelatin
• e.g. milk
• some jam (strawberry jam)

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

No-bake cake

Dip the sponge fingers in milk and place them crosswise in a springform pan in two layers. Spread with a thin layer of strawberry jam. Top with a layer of halved strawberries. Whip the cream with sugar until stiff peaks form, then stir in the yogurt. Heat the gelatin in the milk on the stovetop (do not bring to a boil) until dissolved. Let cool slightly and quickly stir into the yogurt mixture. Pour this mixture over the sponge and strawberry base. Dice the remaining strawberries and spread them over the yogurt mixture. Then smooth the yogurt mixture down, covering the strawberries with a little yogurt (the strawberries should still be slightly translucent on top, ideally). Let set in the refrigerator overnight.