Ingredients:
- For the base:
300 g of dry biscuit
150 g of butter - For the yoghurt cream:
400 ml fresh whipping cream
600 ml strawberry yoghurt
20 g gelatine sheets
60 g icing sugar - For the strawberry topping:
250 g of strawberries
3 tablespoons of sugar
Half a lemon juice
Directions:
- Blend the biscuits, then add them to the melted butter.
- With this mixture, line the bottom of a cake mold (diameter 24 cm) covered with baking paper.
- Flatten with a spoon and leave to rest in the fridge for 30 minutes.
- Soak the gelatine in cold water for 10 minutes, then squeeze it and dissolve it in 100 ml of warm whipping cream.
- Whip what remains of the cream. Then stir in the icing sugar, yogurt and gelatin mixture from before.
- Pour the cream onto the biscuit base and level.
- Leave to cool in the refrigerator for an hour.
- For the garnish, heat the diced strawberries, lemon juice and sugar in a pan.
- Cook over medium heat until creamy.
- Leave to cool completely then pour over the cake.
- Leave the cake to rest in the fridge for at least 3 hours.
- Decorate with fresh strawberries.