For the yogurt cake, mix well the ingredients for the dough. If the dough is too firm, you can “thin” the dough a little with the mineral water.
Pour the mixture into a springform pan (26 cm) and bake at about 175 °C for about 15 minutes. After the base has cooled, place it on a plate and stretch a ring around it.
For the topping, first soak the gelatin according to instructions. Whip the cream until firm and refrigerate. Mix the curd cheese well with the sugar and the yogurt.
After the gelatin has rested, warm it slightly until it is liquid. Gradually add 3 – 4 tablespoons of the curd mixture to the slightly cooled gelatin. Then stir the gelatin into the entire curd mixture.
Finally, fold in the whipped cream. Pour this mixture onto the base and chill the cake for 3-4 hours.
Preparation Tip:
You can also prepare the base without the baking cocoa, then it will be a light base. The yogurt cake can be made with any kind of fruit yogurt. Depending on the taste.