Yoghurt berry cake with a crispy base

Ingredients for 1 servings:

• 25 slices of rusk
• 400g Nutella
• 1 kg natural yogurt
• 15 sheets of gelatin
• Water, cold, for soaking
• 150 g sugar
• 1 cup of cream
• 1 packet of vanilla sugar
• 3 packs of cake glaze, red
• 400 ml water
• 100 ml raspberry syrup
• n. B. Berries, fresh, e.g. raspberries, blueberries, currants

Instructions

Working time approx. 45 minutes; Rest time approx. 9 hours; Total time approx. 9 hours 45 minutes

simple, no baking, makes 12 pieces

For the base, crush the rusk like breadcrumbs, add the Nutella, and mix thoroughly. Transfer the mixture to a springform pan and flatten with a spoon. For the filling, soak the gelatine in cold water (do not squeeze it out), then dissolve it in a saucepan. Mix the yogurt with the sugar. Carefully add a little yogurt to the dissolved gelatine and mix until lump-free, then add the mixture to the remaining yogurt mixture and mix. Whip the cream with the vanilla sugar until stiff and fold into the yogurt mixture. Spread the cream on the Nutella and rusk base and chill, preferably overnight. For the topping, add the fresh berries to the yogurt cream. Mix the cake glaze with 4 tablespoons of sugar in a saucepan, bring to a boil with 400 ml water and 100 ml raspberry syrup, and pour over the berries. Let cool.