Light butter biscuit yoghurt cake

Name: Light butter biscuit yoghurt cake
Cook time: 35 min
Total time: 35 min
Yield: 14
Ingredients: 100 g Half-fat butter; 150 g Butter biscuits; 12 sheets white gelatine; 8 (150 g each) Cup of yoghurt with peach (0,1 % fat); 1 medium sized nectarine and; 12-16 Butter Biscuit Minis to decorate

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 14

100 g Half-fat butter
150 g Butter biscuits
12 sheets white gelatine
8 (150 g each) Cup of yoghurt with peach (0,1 % fat)
1 medium sized nectarine and
12-16 Butter Biscuit Minis to decorate

Directions

1
Melt butter in a pot. Finely crumble butter cookies and mix well with the liquid butter. Place a springform pan rim (26 cm Ø) on a cake plate and press the cookie crumbs into the pan as a smooth base. Chill for about 30 minutes. In the meantime soak the gelatine in cold water for about 10 minutes. Put the yoghurt in a bowl. Squeeze the gelatine, dissolve it and mix with 2-3 tablespoons of yoghurt.
2
Then stir into the remaining yoghurt. Chill for about 10 minutes. When the yoghurt starts to gel, put the mixture on the butter biscuit base and smooth it down. Chill the cake for at least 4 hours, preferably overnight. Wash the nectarine, dab dry, cut in half and remove the stone. Cut the halves into slices. Remove the cake from the edge of the springform pan with a knife and decorate with nectarines and butter biscuit minis
3
waiting time approx. 4 1/2 hours