Light Butter Biscuit – Yogurt Cake from Sarah
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 4 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter, semi-fat
- 150 g biscuit (s), (butter biscuits)
- 12 sheets gelatin, white
- 8 cups yogurt with peach (150 g each, 0.1% fat)
- 1 nectarine (s), to decorate
- 12 biscuit (s), shortbread minis to decorate
Print Recipe
Pin Recipe Instructions
- Melt butter. Finely crumble the shortbread biscuits and mix well with the liquid butter. Place a springform rim (26 cm diameter) on a cake plate and press the biscuit crumbs into the mold as a smooth base. Chill for about 30 minutes.
- In the meantime, soak the gelatine in cold water for about 10 minutes. Put the yogurt in a bowl. Squeeze out the gelatine, dissolve it and mix it with 2-3 tablespoons of yoghurt. Then stir in the rest of the yogurt. Chill for about 10 minutes.
- When the yoghurt starts to gel, pour the mixture onto the shortbread base and smooth it out. Chill the cake for at least 4 hours, preferably overnight.
- Wash the nectarine, pat dry, cut in half and remove the stone. Cut halves into wedges. Remove the cake from the springform rim with a knife and decorate with nectarines and shortbread minis.
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