Creamy Cake with Crunchy Base

Ingredients

• 250 g shortcrust pastry biscuits (or ladyfingers)
• 100 g softened butter
• 100 g powdered sugar
• 4 sheets gelatin
• 2 lemons
• 300 g whipping cream
• 300 g yogurt cream
• 20 physalis

Instructions

1. 1.

   Fill the biscuits into a freezer bag and finely crumble with a rolling pin. Mix crumbs with butter. Line the springform pan with this mixture and refrigerate.

2. 2.

   Soak the gelatin. Cut lemons in half and juice them. Warm with 5 tbsp water, dissolve gelatin, chill for 15 minutes. Whip cream to stiff peaks. Stir in yogurt cream, powdered sugar, and lemon-gelatin liquid. Spread the cream over the base and press in 10 cap strawberries (without leaves). Chill cake for 1 hour. Garnish with remaining strawberries (with leaves) and chill another hour. Before serving carefully remove the edge of the cake.