Cornflakes – Berry – Cake

Ingredients for 12 servings:

• 100 g cornflakes
• 75 g ladyfingers
• 50 g almonds, peeled
• 125 g butter
• 8 sheets of white gelatin
• 500 g natural yogurt
• 75 g sugar
• 50 ml lemon juice
• 200 ml whipped cream
• 250 g mixed berries (e.g. raspberries, blackberries, blueberries, currants)
• 150 g berries, mixed
• 30 g cornflakes
• Powdered sugar, as desired

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

without baking!

For the base: Place the cornflakes in a mixing bowl and crush slightly. Place the sponge fingers in a freezer bag, seal the bag, and crush with a rolling pin. Add the breadcrumbs and almonds to the cornflakes. Melt the butter, let it cool slightly, add it, and mix well. Pour the mixture into a springform pan (26 cm diameter, greased, base lined with baking paper), press down, and refrigerate. For the topping: Soften the gelatin according to the package instructions. Mix the yogurt with the sugar and lemon juice. Squeeze out the gelatin, dissolve it, and mix it first with a little of the yogurt mixture, then stir it into the remaining yogurt mixture. As soon as the mixture begins to thicken, whip the cream until stiff peaks and fold in. Sort the berries and fold in as well. Pour the berry cream onto the cornflake base and smooth it down. Refrigerate the cake for about 2 hours. To garnish: Loosen the springform pan and lightly garnish the cake surface with selected berries and cornflakes, then dust with powdered sugar if desired. Tip: This cake also tastes delicious with wild berry yogurt. You can also use just one type of berry, such as raspberries. The almond flavor will be more intense if you briefly brown the almonds in a dry pan. The almonds can also be replaced with sponge fingers.