Strawberry yogurt cake, without baked base

Ingredients for 1 servings:

• Oil for the cake plate, alternatively baking paper
• 100 g butter
• 75 g amaretti biscuits
• 75 g butter biscuits
• 6 sheets of white gelatin
• 500 g strawberries
• 500 g cream yogurt, Greek
• 50 g sugar
• 1 packet of vanilla sugar
• 150 g whipped cream
• 100 g white chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours 10 minutes; Total time approx. 5 hours 10 minutes

Baking without baking

First, grease a springform pan or line the bottom with baking paper. Melt the butter. Place the amaretti biscuits and biscuits in a freezer bag and seal it. Finely crumble the biscuit mixture into it. Then mix the crumbs and butter well. Pour this mixture into the pan and spread it out. Chill for about 30 minutes. Soak the gelatin in cold water. Wash, hull, and drain 250g of strawberries, then puree with a hand blender. Mix the strawberry puree, yogurt, sugar, and vanilla sugar. Squeeze out the gelatin. Dissolve in a saucepan over very low heat while stirring. Mix everything with 2-3 tablespoons of strawberry cream. Fold everything into the remaining cream, cover, and chill for about 10 minutes. Whip the cream until stiff peaks form and fold into the strawberry cream. Now spread the cream on the cake base. Chill the cake for at least 4 hours. Melt the chocolate coating in a hot water bath. Drizzle half of the strawberries onto baking paper in small rolls and set aside. Wash the remaining strawberries, drain well, and halve or quarter them. Arrange the strawberries on the cake. Decorate with the chocolate rolls and the remaining chocolate coating.