No-bake cake raspberry yoghurt

Name: No-bake cake raspberry yoghurt
Cook time: 40 min
Total time: 4 h 10 min
Yield: 8
Ingredients: 80 g Butter; 75 g Crispy wafers (from Leicht & Cross); 100 g salted roasted peanuts; 500 g Cream yoghurt; 250 g Schmand; 1 Organic Lemon; 3 bags (15 g each) "Gelatine fix" (without heating); 80 g Sugar; 1 TABLESPOON Sugar; 300 g Raspberries; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

Now it's Karl the fridge's turn! First he takes care of the peanut-waffle base, then of the lemony yoghurt and sour cream, and finally of the fruity raspberry mirror on top

COOK TIME
40 mins

TOTAL TIME
250 mins

Ingredients

Servings: 8

80 g Butter
75 g Crispy wafers (from Leicht & Cross)
100 g salted roasted peanuts
500 g Cream yoghurt
250 g Schmand
1 Organic Lemon
3 bags (15 g each) "Gelatine fix" (without heating)
80 g Sugar
1 TABLESPOON Sugar
300 g Raspberries
baking paper

Directions

1
For the base, line a springform pan (20 cm Ø) with baking paper. Melt butter in a small pot. Finely grind crispy wafers and peanuts in the universal chopper. Mix nut crumble mix and butter and press into the form as a base. Chill for about 30 minutes.
2
For the cream, mix yoghurt, sour cream, lemon peel and juice with the whisks of the mixer. Sprinkle in 2 sachets of "Gelatine fix" and stir in for approx. 1 minute. Stir in 80 g sugar. Pour the yoghurt mixture onto the crumb base and smooth it down. Chill for about 30 minutes.
3
For the topping, select the raspberries, wash them if necessary and let them drip off on kitchen paper. Finely mash the berries. Stir in 1 sachet of "Gelatine fix" and continue stirring for about 1 minute. Stir in 1 tablespoon of sugar. Add the raspberry topping to the yoghurt cream. Chill the cake for about 3 hours.
4
Instead of the salted peanuts for the soil take the same amount of almonds.