Icebox yogurt cherry cake: ideal for your summer

published on 4 September, 2018 at 10:20

Ingredients

base
100g butter
150g graham crackes

Garnishing
3 gelatin leaves
200ml whipping cream
250g yogurt (vanilla flavor)
250g sour cherries + juice

coverage
2 gelatine leaves
cherry juice
meringues

Soak 3 sheets of gelatine in cold water. Melt 100g of butter and in the meantime chop the biscuits to make the base. Add the melted butter to the biscuits and compact them to make the base. Whip the cream, keeping 2 tablespoons to melt the gelatine sheets. Add the cream yogurt, dissolve the gelatine in the cream and then make the filling of the cake. Drain the cherries by separating them from the juice, then after covering the base with half of the yogurt cream, spread a layer of black cherry to cover with the other half of the cream. Put the cake in the fridge.

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