INGREDIENTS:
300 g biscuits (small biscuits, digestive biscuits or plasma biscuits)
125 g butter
Cream:
800 g solid yoghurt
400 ml whipped cream
2-3 tablespoons icing sugar
2 bags of lemon candies
1 part gelatine
Dressing:
approx. 400 g fruit (I used cherries)
4-5 tablespoons sugar
1 cake glaze
some water
Fruit cream 2:
Approx. 400 g fruits
4-5 tablespoons sugar
water
30 g density
PREPARATION:
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