How to cook
In a blender, grind the tea biscuits, place them in a bowl and pour the melted butter over them and mix well.
Place the mixture on the bottom of a baking pan, distribute it evenly and with a spoon press it down and smooth it out.
Separately, mix the strained yogurt with the sugar and vanilla and mix them with a mixer until you have a smooth mixture.
Add the crumbled cocoa biscuits and stir.
Pour the resulting cream over the biscuit mixture and flatten it down.
Separately, mix the marmalade with the lemon juice well.
Spread the mixture on the cream evenly.
Place the biscuit cake in the refrigerator for 2-3 hours before serving it.
Enjoy this delicious no-bake cake with strained yogurt.