How to cook
This cake is light, fresh and is prepared without baking.
First, prepare the yogurt cream. In a bowl pour 1.1 lb (500 g) of thick yogurt. Add sour cream, powdered sugar and the raspberry jam.
Mix everything well with a fork and the cream is ready. Taste it when adding the jam to find the balance and make it tasty.
Arrange 8 plain biscuits in a disposable cake form and pour over a ladle of yogurt cream.
Arrange a second row of biscuits, then more cream on top, the third row are biscuits with cocoa, then more cream and finish off with plain biscuits and cream.
Leave one or two biscuits to crush on top and the cake form goes in the refrigerator for 4-5 hours.
Take it out, cut it into pieces and put a little raspberry jam and mint leaf on each one.
Grab a spoon and enjoy your biscuit cake!