Yogurt Cake

Ingredients

300 g plain yogurt

300 ml milk

30 g gelatin

1 tbsp lemon juice

sugar to taste

1 tbsp cocoa powder

For the strawberry layer:

1 cup strawberries

5 g gelatin

50 g water

Sugar to taste

Remove the yogurt from the refrigerator to bring it to room temperature. Pour the milk over the gelatin and let it sit for 10 minutes. Now place the milk on the stove and heat, stirring constantly, until the gelatin is completely dissolved.

Remove from the heat and let cool slightly. Meanwhile, beat the yogurt with a mixer, add the sugar and lemon juice, and beat again. By the way, the longer you beat, the fluffier the jelly will be.

 Now, slowly pour in the milk with the dissolved gelatin, stirring constantly. Whisk again until smooth. Separate 1/4 of the yogurt mixture and add the sifted cocoa powder. Mix. Pour the yogurt and cocoa into a springform pan and freeze for 10 minutes.

Remove the pan and pour the remaining yogurt mixture on top. Refrigerate until completely set. Once this layer has set, work on the strawberry layer.

Pour the gelatin over it again, but this time with water, and let it sit for 10 minutes. Heat, stirring constantly, until the gelatin is completely dissolved, but do not bring it to a boil.

Let it cool slightly. Now take the strawberry puree, add sugar to taste, and the gelatin and water, and mix. Pour the resulting strawberry jelly over the frozen yogurt layer and return to the refrigerator until completely set.

Enjoy!