Strawberry Yoghurt Cream Slices

Cake base

1. Instead of the chocolate oatmeal wholemeal biscuits, normal hard chocolate biscuits can also be used.

1. Put the biscuits in a freezer bag and chop them up with a rolling pin (or with the food processor)

1. Melt the butter and mix well with the biscuit crumbs and press into the springform pan (lined with baking paper). So that there is a compact bottom and place in the refrigerator

filling

1. 700gr. Put the strawberries and the sugar in a pan and let simmer until soft. Then collect the juice in a bowl and let the strawberries cool down for a quarter of an hour, add the mint leaves.

1. Place the gelatin in cold water and later dissolve it dripping wet in a pan while gently simmering

1. Mix the yoghurt, vanilla powder and lemon juice into a mixture and mix in the gelatin – now wait until the mixture becomes slightly firm

1. Whip the cream until stiff and, as soon as the mixture sets, pull it underneath

1. Now distribute the soft-boiled and cooled strawberries on the biscuit base

1. Spread the yoghurt mixture over it and let the remaining fresh strawberries sink into it again and again

1. Finally sprinkle strawberry juice over it and make a pattern – I did it with a wooden stick.

1. The leftover strawberry juice can be used for other desserts or as a syrup. It is important to store in the refrigerator

1. Now let the cake set in the refrigerator overnight.

1. The 16 sheets of gelatine are needed to make the cake firm and not too soft.