Yogurt-cream cake

Name: yogurt-cream cake
Total time: 20 min
Yield: 8
Ingredients: 200 gram bastogne cake; 100 gram butter; 6 leaf gelatin; 1.5 lemon; 5 tablespoon sugar; 150 milliliters whipped cream; 375 milliliters Greek yoghurt; 12 white chocolate Easter egg

Ingredients

Directions

Line the shape with baking paper. Mix the cookie crumbs with the melted butter. Press this dough firmly on the bottom of the spring form. Let it harden in the refrigerator.
Soak the gelatin in cold water. Heat the lemon juice with 1 tablespoon of sugar. Squeeze out the gelatine and let it stir into the warm juice while stirring. Beat the whipped cream with the rest of the sugar until stiff.
Stir the yogurt well and beat the gelatin-lemon juice with a whisk. Slowly pour in the whipped cream and spread over the cookie base.
Shake the mold for a short time so that there are no more air bubbles and cover with foil.
Let the cake stiffen in the refrigerator for at least 2 hours. Decorate the cake with white chocolate Easter eggs and serve it in points.