Strawberry Yoghurt Cream Slices

Cake base

• Instead of the chocolate oatmeal wholemeal biscuits, normal hard chocolate biscuits can also be used.

• Put the biscuits in a freezer bag and chop them up with a rolling pin (or with the food processor)

• Melt the butter and mix well with the biscuit crumbs and press into the springform pan (lined with baking paper). So that there is a compact bottom and place in the refrigerator

filling

• 700gr. Put the strawberries and the sugar in a pan and let simmer until soft. Then collect the juice in a bowl and let the strawberries cool down for a quarter of an hour, add the mint leaves.

• Place the gelatin in cold water and later dissolve it dripping wet in a pan while gently simmering

• Mix the yoghurt, vanilla powder and lemon juice into a mixture and mix in the gelatin - now wait until the mixture becomes slightly firm

• Whip the cream until stiff and, as soon as the mixture sets, pull it underneath

• Now distribute the soft-boiled and cooled strawberries on the biscuit base

• Spread the yoghurt mixture over it and let the remaining fresh strawberries sink into it again and again

• Finally sprinkle strawberry juice over it and make a pattern - I did it with a wooden stick.

• The leftover strawberry juice can be used for other desserts or as a syrup. It is important to store in the refrigerator

• Now let the cake set in the refrigerator overnight.

• The 16 sheets of gelatine are needed to make the cake firm and not too soft.