Russian bread – vanilla yogurt – cake

Ingredients for 1 servings:

• 300 g biscuits (Russian bread)
• 150 g butter, soft
• 500 g yogurt (vanilla)
• 400 ml cream
• 150 ml milk
• 50 g sugar
• 1 packet of vanilla sugar
• 8 sheets of white gelatin
• 10 g cocoa powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

without baking, for 16 pieces

Coarsely grate or finely chop the Russian bread, mix with the softened butter, and knead. Line a cake plate with baking paper, place a 26 cm cake ring, greased with oil, on top, and fill with 2/3 of the mixture, pressing down and letting it set. Set the rest aside. Soak the gelatin in water. Whip the cream until stiff. Heat the milk in a saucepan with the sugar and vanilla sugar. Dissolve the well-squeezed gelatin in it, remove from the heat, and let it cool. Just before it sets, vigorously stir in the vanilla yogurt and fold in the whipped cream. Divide the mixture and stir the cocoa powder into some of the cream. Spread the light and dark cream alternately over the base with a tablespoon and smooth it over the surface. Sprinkle the cake with the remaining crumb mixture and let it chill in the refrigerator, ideally overnight. Then remove the cake ring and baking paper. Refrigerate the cake until ready to serve.