Easter cake

Name: Easter cake
Total time: 25 min
Yield: 6
Ingredients: 0.5 business suit digestive biscuit; 50 gram butter; 6 leaf gelatin; 0.5 lemon; 250 gram mascarpone; 250 gram Greek yoghurt; 100 gram cream honey; chocolate Easter egg

Ingredients

0.5 business suit digestive biscuit
50 gram butter
6 leaf gelatin
0.5 lemon

250 gram mascarpone
250 gram Greek yoghurt
100 gram cream honey
Chocolate Easter egg

Directions

Grind the biscuits in a food processor and pour in the melted butter until everything is mixed well.
Line the spring mold with cling film and press the biscuit mixture well onto the bottom. Leave to set in the refrigerator for about 20 minutes.
Soak the gelatine in cold water for about 5 minutes. Heat the lemon juice and stir in the squeezed gelatine until it is dissolved. Do not let it boil.
Mix the mascarpone with the yogurt and honey and beat the gelatin mixture through well and evenly. Pour this into the spring form and shake briefly so that large bubbles disappear. Let the cake covered in the refrigerator stiffen for at least 3 hours.
Remove the cake from the mold and decorate with Easter eggs.