Forest fruit cream cheese yogurt cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 200 g ladyfingers
• 600 g cream cheese
• 300 g yogurt
• 1 pack of jelly
• 1 bag of berries (forest fruits, frozen)
• n. B. Juice (fruit juice)

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

without baking

Thaw the wild berries and collect the juice. I usually end up with 200 ml. If you need less, you can make up the remaining amount with fruit juice. Stir the jelly into the juice and let it steep for about 10 minutes. Heat gently but do not allow to boil. Then let it cool. Mix the cream cheese, yogurt, 2 tablespoons of fruit juice, and sugar until smooth. Add the jelly and the fruit. Crumble the ladyfingers and mix with the butter. This works best when the crumbs are very fine and the butter is warm. Press the mixture firmly into the bottom of a springform pan. Now pour the cream cheese and yogurt mixture onto the crumbs in the springform pan and chill for at least 6 hours.