Creamy yogurt cake with butter biscuit base

Ingredients for 1 servings:

• 150 g butter biscuit(s) with 30% less fat
• 125 g light margarine
• 500 g yogurt 1.5% fat
• 250 ml Cremefine
• 2 packs of gelatin powder
• 100 g sugar
• 1 pack of cake glaze, red
• 50 ml raspberry syrup
• 200 g raspberries
• 200 ml water

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

Finely crumble the butter biscuits in a freezer bag. Melt the margarine, add the biscuit crumbs, and form a ball. Press the mixture into a springform pan lined with baking paper. Whisk the yogurt with a hand mixer. Whip the cream until stiff peaks form and refrigerate until ready to use. Soak the gelatine in 150 ml of cold water for 5 minutes, then mix with 75 g of sugar and heat until the gelatine dissolves. Mix with the yogurt. Fold the whipped cream into the cream in portions, then pour everything into the springform pan, smooth the surface, and refrigerate for 2 hours. In a small saucepan, mix the cake glaze with 25 g of sugar. Gradually add 200 ml of cold water and the raspberry syrup. Bring briefly to a boil while stirring. Remove from the heat and let cool slightly, stirring occasionally. Place the raspberries evenly on the cake and carefully spoon the glaze over the raspberries. Refrigerate the cake for another hour.