Amaretto yogurt cake

Ingredients for 1 servings:

• 200 g ladyfingers
• 100 g butter, melted
• 2 cups of sweet cream
• 12 tsp cream stiffener
• 500 g natural yogurt (3.5% fat)
• 2 tbsp lemon juice
• 100 ml Amaretto
• 3 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

is not baked

Crumble the sponge fingers, not too finely (it’s best to put them in a freezer bag and crush them with a rolling pin), and mix them with the melted butter. Place a cake ring on a cake plate, press the crumb mixture into it, and chill (1 hour in the refrigerator or 10 minutes in the freezer). Whip the cream with 4 teaspoons of cream stiffener until stiff. Mix the yogurt with lemon juice, Amaretto, powdered sugar, and 6-8 teaspoons of cream stiffener until smooth. Fold in the cream and spread the mixture evenly on the cake base. Chill for at least another hour. Decorate as desired: It looks great if you boil Amaretto and/or coffee with cake glaze (use only half or no more than 3/4 of the amount of liquid you would for a normal glaze!), pour a thin layer of it into a springform pan, let it cool, and then cut out shapes or – if you have a lattice cutter – cut out a lattice and place it on the cake.