Yogurt cake with jelly

Prepare the base: Crush the biscuits finely (you can use a rolling pin or food processor), add the melted butter and Mix thoroughly. Line the bottom of the pan with baking paper and press the cookie mixture down with a spoon. Refrigerate.
Dissolve the gelatin in hot water, stirring thoroughly until there are no lumps. Set aside to cool slightly.
In a bowl, combine the yogurt, heavy cream, and honey (or powdered sugar). Add the cooled gelatin and mix well.
Pour the yogurt mixture over the cooled base and refrigerate for at least 1.5 hours, until set.
Prepare the jelly according to the package instructions, but use only 400 ml of water for a firmer consistency. Set aside to cool.
When the yogurt mixture has completely set, pour the gently thickening jelly over it. Refrigerate again for at least 2 hours (preferably overnight).
Before serving, garnish with strawberry slices or elderflower, as shown in the photo – a guaranteed WOW effect! Why you’ll love this recipe?
No baking required
Only 6 ingredients
Perfect for a light evening dessert
A delight for both children and adults
Looks beautiful on the table!
Save this recipe and surprise your family with a delicious yogurt and jelly dessert – guilt-free!