Summary

Ingredients

• 200 g shortbread (s), crumbled
• 200 g butter, melt
• 500 g yourt, (fat level as desired)
• 200 g cream cheese
• 200 g cream
• 4 sachets Gelatinefix (= 2 packets 2 sachets)
• 75 grams sugar
• 1 packet vanilla sugar
• 1 lemon (s), juice and zest
• Berries and fruits, fresh, seasonal
• 1 pack cake icing, course

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Instructions

1. Mix the crumbled biscuits with the melted butter and press them into a springform pan lined with baking paper. Alternatively, place a baking frame directly on the serving plate and fill in the crumbs there.
2. Mix yoghurt and cream cheese well, sprinkle in Gelatinefix according to the instructions on the package and whip. Only then add sugar and vanilla sugar (the amount of sugar must be adapted to personal taste and the sweetness of the fruit!). Whip the cream until stiff and fold in. If you like it particularly vanilla, you can add the pulp of a vanilla pod instead of the vanilla sugar! Stir in lemon juice and zest.
3. Pour the cream on the biscuit base, smooth it out, cover with cling film and place in the refrigerator. (Can definitely stay there overnight and cool well.)
4. Wash and clean the fruit as required and cut into pieces or wedges if necessary. Spread on top of the yoghurt cream as desired. The more colorful, the more beautiful it looks!
5. Be careful with enzyme-containing fruits such as B. pineapple and kiwi do not let them come into direct contact with the yoghurt mixture, otherwise bitter substances can form and the gelatine loses its stability!
6. Prepare the icing according to the instructions on the packet, cover the fruit with it and refrigerate.
7. It is best to serve the finished cake slightly chilled!