PUDDING CAKE AND YOGURT

Ingredients

• 150 grams of wholemeal crackers
• 80 grams of butter (melted)

JELLY:

Ingredients

Of raspberry:

• 300 grams of raspberries
• 20 grams of sugar
• 250 milliliters of water
• 1 sachet of raspberry jelly

of kiwi:

• 4 kiwis
• 20 grams
• 1 sachet of green gelatin
• 250 milliliters of water

YOGURT CREAM:

Ingredients

• 50 grams of cream (cream – hot)
• 8 sheets of gelatin (softened)
• 120 grams of sugar
• 500 grams of plain yogurt
• 1 teaspoon vanilla
• 450 grams of whipped cream

Instruments

• Bubble wrap
• Two pastry bags
• Round mold 24 centimeters in diameter
• Round mold 19 centimeters in diameter

Preparation

1. Start by crushing the cookies for the base
2. And then stir them with the melted butter
3. Then add part of the mixture to a larger mold and press it until it is compact.
4. Immediately take the mold to the refrigerator to ensure that the base acquires firmness

To prepare the gelatin:

1. You need to make a puree of the raspberries, for this you only need to let them boil in the water together with the sugar. Then grind them to a puree.
2. Reserve 2/3 of the puree separately and mix the rest with water and gelatin powder.
3. Then boil everything for a moment
4. Immediately pour the raspberry jelly into the smaller round mold and put it in the fridge to harden.
5. Now prepare the kiwi jelly in the same way as the raspberry jelly and pour it over the already curdled raspberry jelly
6. Put it back in the refrigerator until it hardens.

To prepare the yogurt cream:

1. You need to dissolve the gelatin in the hot cream
2. You add the sugar, the vanilla essence, the whipped cream and the yogurt
3. Stir well and cover the biscuit base with at least 2 centimeters of yogurt cream
4. Then refrigerate for 15 minutes
5. After this time, you will carefully remove the two layers of gelatin from the small mold
6. Then you place them in the center of the large mold on top of the previously added yogurt cream
7. And cover again with the rest of the yogurt cream
8. Now you are going to cut a circle from the bubble wrap with the same diameter as the largest round mold
9. Place the circle on the yogurt cream and press lightly to make the bubbles get buried in the yogurt cream
10. Then without removing the plastic put the cake in the refrigerator for 4 hours
11. After this time remove the cake from the mold and carefully remove the plastic
12. Then fill each pastry bag with one of the fruit purees that you prepared initially.
13. Fill each hole in the cake with the raspberry and kiwi purees.