Ideal for a nice hot Summer day, this cake can also be enjoyed in winter!!!
It is simple, easy to make and your children will also love it.
Servings: - Prepapration Time: 20 minutes - Refrigerator Time: 3 hours
250gr Digestive biscuits (gluten free)
100gr grass-fed butter - melted
12gr leaf gelatine
250gr whipping cream
750gr white creamy yogurt
100gr icing sugar
Strawberries, 1 cup (cut into small pieces)
Blackcurrant or blackberries and raspberries to decorate.
Crumble the biscuits either with your hand or in a blender, put them in a bowl, add the melted butter and stir to create a base crust. Put inside a hinged mould covered with baking paper and keep in the fridge for 15 to 30 minutes.
Put the gelatine into a bowl with cold water to soften for about 5 minutes then squeeze out the excess water and put it in a little saucepan with 3 tbsp of water and let it melt.
Whipp the cream with electric kitchen whisks until it is very firm; add the yogurt, icing sugar and the strawberries (previously blended into a smooth paste) while still whisking, then add the jelly and whick again.
Get the base from the fridge, add the cream on top and put back in the fridge for 3 hours at least.
Take out of the fridge and from the mould using a knife blade.
Put it on a serving plate and decorate with the rest of the fresh berries.