Creamy strawberry yogurt cake without sugar

Ingredients for 1 servings:

• 45 g rusks
• 50 g butter
• 8 sheets of gelatin
• Water, cold, for soaking
• 600 ml Greek yogurt
• 80 ml mascarpone
• 4 bananas, very ripe
• some lemon juice
• 1 vanilla pod(s)
• 4 tbsp strawberry powder from freeze-dried fruit
• possibly strawberries, fresh for garnishing
• possibly mint, fresh for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 2 minutes; Total time approx. 5 hours 17 minutes

No-bake cake with just the sweetness of fruit. Makes 12 slices

The ingredients are calculated for a cake tin (springform pan) or cake ring with a diameter of approximately 18 cm. Line the bottom and sides of the cake tin with baking paper. Melt the butter in a small pan. Place the rusks in a freezer bag and crush them finely, e.g. using a saucepan. Mix the rusks with the butter, then pour them into the cake tin, spreading them out and pressing them down firmly. Chill the cake tin in the refrigerator. In a bowl, puree the bananas with a little lemon juice and the vanilla bean pulp. Then whisk in the yogurt, mascarpone, and strawberry powder. A mixer is not recommended for this purpose, as this will make the yogurt and mascarpone more runny. Prepare the gelatine according to the package instructions and gently melt it in a small pan or saucepan without any liquid. Slowly mix the liquid gelatine into the cream, stirring constantly. Pour the cream into the cake tin, smooth it out, and chill for at least 5 hours. When the cake is firm, remove the cake tin and the baking paper. If necessary, smooth the edges with a warm, damp knife. The cake can now be decorated as desired. FYI: For the sake of clarity, I would like to point out that rusks contain sugar and salt. The fruit powder can be found in health food stores or online; it is often offered as an ingredient in smoothies. Instead of strawberry powder, you can also use mango powder, for example. Raspberry powder or banana powder are not as suitable for the cake. Raspberry powder is too sour, and the taste of banana powder doesn’t match. Always keep the cake well refrigerated. This way it will keep for a few days.