Yogurt and berry cake with biscuit base

Ingredients for 1 servings:

• 200 g butter biscuits
• 125 g butter
• 750 g frozen mixed berries
• 3 packs of cake glaze, red
• 150 g sugar
• 350 ml water
• 1 kg natural yogurt
• 1 cup of cream
• 1 packet of vanilla sugar
• 150 g sugar
• 15 sheets of gelatin
• 2 packs of cake glaze, red

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Refrigerator cake

For the base, crush the butter biscuits and mix with the melted butter. Place a cake ring or the ring of a 26cm springform pan on a plate. Pour the mixture into the ring and leave to set in the refrigerator. For the berry topping, boil the frozen berries in a saucepan with 150g of sugar until thawed. Then mix 350ml of water with the 3 packets of cake glaze and add to the pan, bring to the boil briefly, pour over the base and leave to cool. For the yogurt mixture, soak the gelatine leaves in cold water. Whip the cream with the vanilla sugar until stiff. Mix the yogurt with 150g of sugar. DO NOT squeeze out the gelatine, but dissolve it in a saucepan while it is still dripping wet. Do not boil. Carefully add a little yogurt and mix until there are no lumps, then add the gelatine to the yogurt mixture and stir in. Finally, fold in the cream, pour the cream over the berries and refrigerate the cake overnight. Prepare 2 packets of red cake glaze according to the package instructions and pour it onto the cream.