Cake "Yogurtino"

Yoghurt-creamy dessert with fruits.

Ingredients

• 1 thin sponge cake
• 500 ml vegetable cream
• a little gelatin (I took 1.5 tablespoons for 2 soufflés)
• 250 g drinking yoghurt "wild berries"
• 250 g drinkable peach yogurt
• 200 g fruits and/or berries
• 2 packs lemon jelly

Directions

1. Dissolve gelatin in a quarter cup of cream or milk.
2. Whip the cream (separately 250 g each). When the mass has doubled, add yogurt (one type of yogurt to each part of the cream) and gelatin. Beat for a couple of minutes.
3. Prepare 200 g of fresh fruits and berries: tangerine, kiwi, blueberries, raspberries, etc. I decorated kiwi, banana and canned peach.
4. Put a biscuit cake on a detachable cake mold, on it - yogurt cake cream (2 layers), and on top - fruits (lightly press them into the cream). Place the yogurt cake in the refrigerator for 20 minutes.
5. Meanwhile, prepare the lemon jelly as directed on the package (I used 2 packs of jelly).
6. Remove the cake, pour over the chilled jelly and place the yogurt cake in the refrigerator for 1 hour.
7. Remove the mold and decorate the sides of the yogurt cake with the remaining cream.