Yogurt Cake
1.
Simmer the butter into a liquid state for later use
2.
Use a food processor to break the biscuits for later use (you can also use noodles to roll into pieces)
3.
Spread a thin layer of butter on the live low cake mold, and stick oil paper around it for later use
4.
Smashed biscuits, add two spoons of sugar and mix well
5.
Then pour in the cold butter and mix well (so that the bottom of the cake is complete
6.
Pour into a mold and compact (a rice spoon is very useful) and put it in the refrigerator for half an hour
7.
Soak the gelatine slices in cold water for 15 minutes in advance
8.
The soaked gelatine slices are drained and put in a little milk and heated until they are completely melted. Let cool for later use.
9.
A little sugar in the whipped cream is sent for 8 minutes (If yours is also very hot, it is better to stir with ice water or ice cubes, it is easier.)
10.
Slowly pour the yogurt into the whipped cream along the sides, and mix well by scooping up from the bottom.
11.
Then add the cold milk and mix well in the same way
12.
Take out the refrigerated cake bottom and place sliced kiwi slices around (strawberries are also good, but I can’t find any strawberries here!)
13.
Pour the prepared yogurt into the mold, slowly. Smooth the surface slightly and put it in the refrigerator for at least 3 hours.
14.
After the refrigerated cake, tear off the oil paper and put your favorite fruit at will. The sour yogurt cake is ready.
Tips:
This cake seems to have many steps, but in fact it is very simple. It takes a little patience to make pastry.
