INGREDIENTS
FOR THE CAKE BASE:
130 g Butter biscuit
80 g Butter
FOR THE APRICOT FILLING:
500 g apricots
150g powdered sugar
200 ml water
2 packs of vanilla flavored pudding powder
FOR THE YOGURT CREAM:
300 g natural yogurt
150g powdered sugar
250 ml whipped cream
20 g Gelatine
100 ml water
TO DECORATE:
dark chocolate
PREPARATION
Crumble the butter biscuits and knead with melted butter. Then press it into a 22 cm diameter cake pan lined with baking paper. Place in the fridge and prepare the fillings in the meantime.
For the apricot filling, add water and sugar to the pot. Heat, dissolve the sugar and add the chopped apricots and cook. When the apricot pieces have cooked down, stir in the pudding powder and cook the whole thing into a thick porridge.
While the mixture is still hot, spread it over the cake base and keep it cold.
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