Strawberry yoghurt yoghurt cake

Ingredients for 1 servings:

• 150 g butter
• 100 g butter biscuits
• 100 g ladyfingers
• 2 tbsp hazelnut brittle, optional
• 500 g fruit yogurt (strawberry)
• 250 g chocolate bar (Yogurtette)
• 3 sheets of gelatin
• 500 ml whipped cream
• 2 tbsp cornstarch
• 2 tbsp vanilla sugar
• n. B. Brittle
• 2 pieces of white chocolate
• 2 pieces of dark chocolate
• 500 g strawberries

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 20 minutes

for a 26 cm diameter dish, summery fresh without baking

Heat the butter until it is just melted. Crush the sponge fingers and butter biscuits into crumbs, either in a mixer or with a rolling pin in a bag. Transfer to a bowl, add the brittle, and mix with the butter. Knead until a uniformly moist mixture is formed. Place this in a springform pan or a 26 cm cake ring on a plate and press it evenly to form the base. Refrigerate for about 1 hour. For the cream, put the yogurt in a bowl. Chop the Yogurette biscuits, except for four, and fold them into the yogurt. If using strawberries, hull them now. Then dice them finely and fold them into the yogurt. Heat the gelatin according to the package instructions and dissolve. Then equalize the temperature by adding one to two tablespoons of the yogurt to the gelatin and mixing well. Add to the remaining yogurt and mix well. Place in the refrigerator for about 1 hour. When it begins to set, whip the cream with the vanilla sugar and cornstarch until stiff peaks form and gently fold in. Pour the cream onto the base and spread evenly. Return to the refrigerator and chill for at least 4 hours. Overnight is better. Melt the chocolate pieces separately and let them cool on a cool plate. Then scrape off any shavings. Halve the remaining Yogurettes. Remove the cake from the tin and decorate with praline, halved Yogurettes, and the chocolate shavings. If desired, you can also garnish with strawberries.