Smarties Cake

Melt the butter gently in a small saucepan or in the microwave.

Crush the chocolate biscuits finely and mix thoroughly with the melted butter.

Put the biscuit mixture into a 24 cm springform pan, spread evenly and press down firmly.

Chill the base in the fridge until firm.

Stir ricotta, vanilla yogurt, sugar and lemon juice together in a bowl until smooth.

Whip the cream with the cream stabilizer until stiff peaks form.

Gently fold the whipped cream into the ricotta-yogurt mixture.

Spread the filling over the chilled biscuit base and smooth the surface.

Cover the cake and chill in the fridge for at least 2 hours to set.

Before serving, remove the cake from the pan and decorate with mini Smarties.