Yogurt Raspberry Cake

Finely crumble the chocolate biscuits.

Melt the butter and mix thoroughly with the biscuit crumbs in a bowl.

Put the biscuit-butter mixture into a 24 cm springform pan and press it down firmly and evenly to form the base.

Chill the biscuit base so it can set.

Wash the raspberries, pat them dry gently and puree finely.

Prepare the yogurt stabilizer according to the package instructions with natural yogurt and cold whole milk.

Finally, fold in the raspberry puree just briefly so a marbled cream forms.

Spread the cream evenly over the biscuit base and smooth the surface.

Let the cake set in the refrigerator.

After about 2 hours, loosen the springform ring with a knife, remove it and cut the cake into slices.