Ingredients:
250g digestive biscuits
100g butter
250g white yogurt
250g fresh cream
1 tablespoons icing sugar
8g gelatin
150g fresh strawberries
Preparation:
Blend digestive biscuits until finely ground. Transfer to a bowl and stir in the butter until moistened. Firmly press with your hands into bottom and sides of a springform pan. Whip the fresh cream in a bowl and add the white yogurt with the icing sugar. Spread the cream-yogurt mixture into biscuits cake layer, place strawberries on top of the cake and let rest in the fridge for at least 5 hour or better overnight.
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