Light butter biscuit – yogurt cake by Sarah

Ingredients for 1 servings:

• 100 g butter, semi-skimmed
• 150 g biscuit(s) (butter biscuits)
• 12 sheets of white gelatin
• 8 cups of peach yogurt (150 g each, 0.1% fat)
• 1 nectarine(s), for decoration
• 12 biscuits, butter biscuit minis for decoration

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 35 minutes

a quick cake, no baking required

Melt the butter. Finely crumble the butter biscuits and mix well with the melted butter. Place a springform pan (26 cm diameter) on a cake plate and press the biscuit crumbs into the pan to form a smooth base. Chill for about 30 minutes. Meanwhile, soak the gelatin in cold water for about 10 minutes. Pour the yogurt into a bowl. Squeeze out the gelatin, dissolve it, and mix it with 2-3 tablespoons of yogurt. Then stir it into the remaining yogurt. Chill for about 10 minutes. When the yogurt begins to set, pour the mixture onto the butter biscuit base and smooth it out. Chill the cake for at least 4 hours, preferably overnight. Wash the nectarine, pat dry, halve it, and remove the stone. Cut the halves into wedges. Loosen the cake from the springform pan with a knife and decorate with nectarines and butter biscuit minis.