Woodruff Cream Cake

Ingredients for 1 servings:

• 175 g biscuit(s), approx. (butter biscuits)
• 100 g butter
• 280 g natural yogurt
• 1 packet of vanilla sugar
• 50 g sugar
• 8 cl syrup (woodruff, e.g. TriTop, small shot glasses)
• 6 sheets of gelatin
• 250 ml cream
• some lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

super light, perfect for summer – no baking

For the base, first finely crumble the butter biscuits in a bowl. Then add about 100g of butter and knead both into a firm mass. This is the base. Now spread this dough very thinly in a cake pan until there is some of it everywhere. This works best by gradually “pushing” the lumps to the side with your fingers, as if spreading pizza dough. Press firmly with your fingers. For the topping, mix together natural yogurt, vanilla sugar, and sugar. Then add 8cl of woodruff syrup (I always use the concentrate from TriTop). Now soak the gelatin leaves in cold water until they are soft. Then squeeze the leaves dry, place them in a bowl, and dissolve in the microwave. Now stir the woodruff mixture into the liquid gelatin. It’s important that the mixture is added to the gelatin and not the other way around, so it doesn’t clump. Mix well. Now whip 1/4 liter of cream until stiff and fold into the mixture. Season with a little lemon juice, if desired. Carefully spread the mixture onto the butter biscuit base and refrigerate until ready to serve. Tip: The syrup is incredibly inexpensive and comes in a variety of flavors, so you can also use strawberry, lemon, etc. My favorite, though, is the woodruff cake because it’s light green and looks wonderfully fresh and delicious. Well chilled in the summer, it’s a must-have for any garden party.