Yogurt cake

Good morning. How are you? Do you want a new recipe? I think it's time again for a cake ... and not just any cake but a cake without baking.
I want to dedicate this recipe to my cousin Andreea. It is her birthday this week, and she wants to bake this cake. 

So here's the recipe

Ingredients:

For the base:
220 g biscuits

110 g melted butter

For the filling:
500-700 ml natural yoghurt (700 ml if you want the filling creamier) 

1-2 packages gelatine (if you use 700 ml of yogurt, then you must take 2 packs)

200 ml milk 

150 ml orange juice

50 ml rum

200 g sugar 

2 tbsp vanilla extract or 2 tbsp vanilla sugar

500g grapes (or other fruit)

Preparation:

Add the orange juice, rum and sugar in a pan and heat it on low flame until the sugar melts and a syrup forms. Remove from the oven and let it cool.

In the meantime crumble the biscuits and mix them with the melted butter and knead with your hands. If necessary, add a little of the rum syrup or orange juice. Cover the bottom of the spring-form pan with parchment paper/ clingfilm and spread the biscuit mass. Put the pan in the refrigerator until the creme is prepared.

Put the gelatine in 100 ml cold milk (or according to package instructions) and let it swell for 10 min. If you are using 500 ml yogurt, then you use only 1 package gelatine, for 700 ml you will need 2 packages. Also if you use 2 packages, then you need 200 ml milk. Heat the gelatine on bain-marie. Caution: Do not boil the gelatine!

For the filling mix the yogurt with the vanilla extract or the vanilla sugar. Add the rum-orange syrup and mix well. At last add the gelatine and stir again. The filling is fairly liquid, but do not worry, after a few hours in refrigerator, it will be firm.

Take the pan from the refrigerator and distribute the washed fruit on the base (in my case, grapes, but you can also use strawberries, nectarines, peaches, etc). Spread the cream and give the cake for minimum 4 hours in the refrigerator.

Enjoy it!