Yogurt slice cake

Ingredients for 1 servings:

• 12 yogurt slices
• 70 g ladyfingers
• 45 g low-fat margarine
• 700 ml fruit juice
• 1 vanilla pod(s), including the pulp
• 4 tbsp sugar
• 2 packets of vanilla pudding powder
• 250 g ricotta
• 250 g pomegranate seeds and/or fresh berries
• e.g. Physalis for garnishing
• 1 pack of cake glaze, as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

without baking

Halve 12 yogurt slices lengthwise and place on the inner edge of an 18cm springform pan lined with baking paper. Finely crumble the sponge fingers with a rolling pin. Melt the margarine and knead it into the sponge crumbs. Then spread this mixture on the base of the springform pan and press it down firmly with your hands. Briefly boil 500ml fruit juice with the vanilla seeds and sugar. Mix the custard powder with the remaining juice, pour it on and bring to the boil again while stirring. Then cover the pudding with cling film to prevent a skin from forming and leave to cool slightly. When it is only lukewarm, fold in the ricotta. Pour the ricotta custard cream into the springform pan, smooth it out a little and chill for around two hours. Then loosen the sides of the springform pan and remove the baking paper. Generously sprinkle pomegranate seeds and/or berries and, if desired, freshly mixed glaze on top of the cake. Garnish with e.g. Garnish with physalis, for example. Optionally, decorate with a ribbon and serve. The Yogurt Slice Cake is made with the younger sister of the Milk Slice, making it lower in fat and calories. It’s deliciously fruity, visually appealing, and requires no baking.