Crème De Cassîs Cake

Grind 250 g of wafers. Knead together with butter. Press into mold (0 26 cm) lined with parchment paper.

approx. 40 min

4 grams

19 grams

22 grams

Soak the gelatine. Stripe off the black berries. Heat juice, sugar. Squeeze gelatin, let it melt. Mix in yogurt. Put in a cold place. Whip cream until stiff, fold in berries. Mould onto base.

Cool for 3 hours.

Cook frosting, pour on cake. Dust red berries with powdered sugar. Divide leftover wafers into triangles, place on cake with berries.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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