YORGHURT TORTE PUDDING
Recipe by Susan Aydin- A Guest at Pinewood Beach Resort and Spa
You need/ Ingredients
1 spring form (26 cm)
150 g sponge cake or other dry cookies
125 g butter
2 cups yoghurt
2 cups whip cream
1 package gelly pudding
6 tablespoon sugar (enough to taste)
3 tablespoon lemon juice
Pieces of fruit which you like (any flavor-pineapple, mango, strawberry’s or without)
Method of preparing:
The Ground
Melt the butter and let it cool down a little
Crash the cookies very fine
Mix it together and put it into the spring form, press firmly on the ground
It should be cool before you put the cream on top
The cream:
Mix the gelly pudding with one cup cold water
Mix the yoghurt with the sugar and the lemon juice so how you like it
The whipped cream should be nice cold (out of a good cold fridge) pitch it with a wiper so long until its “hard”, put it back into the fridge
Smelt the gelly pudding very slowly- it should not to be hot , never boiling !! Take it from the oven
Take 5 spoons from the yoghurt mix into the smelt pudding
Then put all this into the rest of the yoghurt mix back and mix it very well
At last fold in the yoghurt mix, the whip cream very softly
Put all this with the cookie ground on top
If you want put now the fruit on top
The cake is ready now; it should stay for one day in the fridge.
Enjoy it.