Creamy raspberry no-bake cake

On a chocolate-based cookie - a delicate creamy yoghurt cream with raspberries. This summer dessert cake is prepared without baking, which is especially true on hot days.

Ingredients

• For the base:
• Chocolate cookies - 200 g
• Butter (softened) - 50 g
• For cream:
• Cream 33% - 200 ml
• Thick raspberry yogurt - 150 ml
• Raspberries (fresh or frozen) - 1 cup
• Powdered sugar - 4 tbsp. spoons
• Cream thickener - 10 g

Directions

1. Place cookies in a blender along with softened butter.
2. Grind cookies in a blender to the consistency of wet sand.
3. Line a 20 cm baking dish with parchment paper. Put the cookie crumbs on the bottom of the mold and press firmly. Place the mold in the refrigerator for 30 minutes.
4. Rinse raspberries, add 2 tbsp. spoons of powdered sugar.
5. Grind the raspberries into a puree and additionally rub through a sieve to get rid of the seeds.
6. Whip the cream with the remaining powdered sugar and thickener until thick (if you turn the bowl of whipped cream over, it should not fall out of it).
7. Add yogurt to the cream, stir.
8. Add raspberry puree and beat everything together into a homogeneous thick cream.
9. Spread the buttercream over the chocolate base, smooth and put the no-bake raspberry cake in the fridge for a few hours or overnight.
10. Then carefully release the dessert from the mold and keep in the refrigerator until serving.
11. Delicious and tender creamy yogurt cake with raspberries is ready. Enjoy your meal!