Soak 6 gelatine leaves in each. Cover 1 Vienna base with a springform pan rim (approx. 26 cm Ø). Squeeze 6 sheets of gelatine, dissolve lukewarm and stir into the compote. Spread on the base and sprinkle with brittle. Place the second base on top.
Squeeze 6 leaves of gelatine, dissolve lukewarm. Stir 3 tablespoons of yoghurt into the gelatine, then stir into the yoghurt. Whip the cream until stiff. Let the sugar trickle in. Stir into the yoghurt and spread on the second base. Chop the chocolate and sprinkle over it. Place in the refrigerator for 1-2 hours. Cut out fir trees from the third base. Dust half of each with cocoa and half with icing sugar.
Stir into the yoghurt and spread on the second base. Chop the chocolate and sprinkle over it. Place in the refrigerator for 1-2 hours. Cut out fir trees from the third base. Dust half of each with cocoa and half with icing sugar. Decorate the cake with it
waiting time approx. 2 hours