Chilled Berry Yogurt Gateau
ready in 6 h. 15 min.
Line the cake tin with grease-proof paper and beat the butter until foamy. Stir in the biscuits and then spread the mixture into the prepared baking tray. Chill for 30 min.
Puree the strawberries with the icing sugar and lemon juice and set 8 tbsp aside. Soften 12 sheets of gelatine in cold water and mix the remaining strawberry puree with the yogurt and sugar.
Transfer the gelatine to a pot and dissolve on a low heat. Stir in 2 tbsp of the yogurt mixture and then stir the gelatine into the yogurt mixture.
Whip the cream and set 2 tbsp aside. Fold the rest into the yogurt mixture. Spread the yogurt mixture on top of the biscuit base and chill for 4 hours.
Soften the remaining gelatine in cold water and heat in a pot along with the remaining strawberry puree. Spread on top of the cake and chill for another hour.
Spread the cream around the lower third of the cake and decorated with the pistachios. Serve garnished with mallow flowers.