Yogurt – blood orange – no-bake cake

Ingredients for 1 servings:

• ½ pack of rusks
• 100 g sugar
• 1 packet of vanilla sugar
• 125 g butter, liquid
• 500 g low-fat yogurt
• 500 g quark
• 1 pack of cream cheese
• 125 ml whipped cream, stiffly whipped
• 1 vanilla pod(s), pulp
• 150 g sugar
• 1 orange(s), squeezed
• 8 sheets of gelatin
• 5 orange(s) , (blood oranges)
• 1 pack of cake glaze, clear

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

creamy, light cake dream!

Roughly break up the rusks and crumble them with a rolling pin in a plastic bag. Mix with the sugar, vanilla sugar, and melted butter. Press the mixture into the base of a greased or lined springform pan (26-28 cm). Fillet 4 blood oranges and place the fillets on the rusk base. Mix the yogurt with the quark, cream cheese, sugar, and vanilla seeds until smooth. Dissolve the gelatin, mix with the orange juice, and add to the yogurt cream. Carefully fold in the whipped cream. Pour the cream onto the rusk base and spread evenly. Leave to set in the refrigerator for 1 hour. Cut the remaining blood orange into thin slices. You can either use untreated oranges or remove the peel with a knife, making sure the slices remain intact and round. Arrange the slices in a circle on the cake as decoration. Mix the glaze and spread it on top. Refrigerate for at least 2 hours, ideally overnight. If you don’t like icing, you can place the orange slices directly onto the cream after filling it or decorate the cake in another way.