YOGURT AND CHOCOLATE CAKE

Things needed:
200 grams of crackers

melt 90 grams of butter

Stuffed:

250 grams of heavy cream

sour yoghurt, 500 grams

Roughly eighty grams of hazelnuts

Twenty grams of powdered sugar

two gelatin sheets

a hundred grams of hazelnut cream

Precisely measured hazelnuts

as desired, chopped hazelnuts

Possible uses:

1. First, make the foundation: combine the biscuits with the melted butter and smash them on the mold’s base. Keep in the refrigerator.

2. The second step, using cream, is to soak and dissolve the gelatin. The cream, gelatin, powdered sugar, and hazelnuts should be whipped together.

3. After pouring, level the base and chill for at least one hour.

4. 3. After that, fold in the hazelnut cream and refrigerate for another four to five hours.