Bird of Paradise Cake

Ingredients for 1 servings:

• 200 g rusks
• 150 g butter, soft
• 12 sheets of white gelatin
• 500 g natural yogurt
• 1 orange(s), juice
• 50 g sugar
• 1 packet of vanilla sugar
• 400 ml cream
• 300 ml orange juice
• Mixed fruits for the topping

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

light, fruity cake without baking

Place the rusks in a freezer bag and crush them with a rolling pin. Knead the crumbs with the softened butter. Place a 26 cm cake ring on a plate lined with baking paper. Press the crumb mixture firmly into the cake. Soak 9 gelatin sheets. Mix natural yogurt with orange juice (approx. 50 ml), sugar, and vanilla sugar. Squeeze out the gelatin and dissolve it in a little warm water (approx. 70 ml). Stir 3 tablespoons of the yogurt mixture into the gelatin and stir into the remaining yogurt, then chill. When the mixture begins to set, whip the cream until stiff peaks form and fold in. Pour the cream onto the crumb base. Let the cake chill in the refrigerator overnight. Pull the baking paper out from under the cake ring. For the icing, soak the remaining 3 gelatin sheets. Heat the orange juice. Squeeze out the gelatin, dissolve it in the juice, and let the mixture cool. Pour over the cream and let it set in the refrigerator. Remove the cake ring. Garnish the cake with lots of fruit (apple, banana, raspberries, etc.). It should be colorful. Instead of orange juice, you can use multivitamin juice. If you want it sweeter, you can add a little sugar to the crumb mixture.