Blueberry yogurt cake with biscuit base

Ingredients for 1 servings:

• 120 g butter
• 100 g ladyfingers
• 90 g amaretti biscuits
• 6 sheets of gelatin
• 250 g blueberries, or blueberries
• 250 g yogurt (blueberry)
• 1 packet of vanilla sugar
• 250 g cream

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

without baking

Crush the biscuits with a rolling pin. Melt the butter. Mix the melted butter with the biscuits, press into a 26 cm springform pan, and refrigerate. Soak the gelatin in cold water. Sort the blueberries, reserving a few for decoration. Puree the remaining berries with a hand blender. Take a tablespoon of this and set aside for decoration. Mix the puree with the yogurt and vanilla sugar. Dissolve the gelatin while still wet over low heat, stir in a little of the yogurt mixture, and stir everything into the remaining mixture. Whip the cream until stiff peaks form and carefully fold it into the mixture. Pour the mixture onto the base. Decorate with the blueberry puree and berries, and refrigerate for at least 4 hours to set.