Yogurt cake

Ingredients for 1 servings:

• 40 ladyfingers, crumbled
• 150 g butter, up to 200 g, room temperature
• 300 ml sour cream
• 300 ml sour cream
• 2 packs Dr. Oetker paradise cream (vanilla)
• 200 ml yogurt (vanilla)
• 300 g strawberries
• 100 g sugar
• 8 sheets of gelatin, soaked
• 500 ml cream
• 1 bar of chocolate (yogurt)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

without baking

Knead the crumbled ladyfingers with the almost room-temperature butter to form a dough and place in a springform pan. For the first layer, put the sour cream, Paradiescreme vanilla, and vanilla yogurt in a bowl and beat together for about 3 minutes and spread on the dough base. For the second layer, hull the strawberries. Puree them with the sugar. Squeeze out the softened gelatine (according to the instructions on the packaging), warm it up, and fold it in. Whip the cream until stiff and grate the chocolate (yogurt). Fold half of it into the cream. Mix the strawberry mixture with the cream and spread on the first layer. Sprinkle the remaining grated chocolate (yogurt) on the cake and garnish with it, if desired. Chill in the refrigerator for at least 1 hour before serving.