Recipe of Cold yogurt and strawberry cake

Join me and let's see how to make Cold yogurt and strawberry cake

Instructions:

Step 1
• Crush the cookies completely in the processor or blender.
Step 2
• In a heavy-bottomed or non-stick pot, simmer the brown sugar with the butter over low heat, stirring constantly so that it doesn't burn.
Step 3
• In a few minutes, a toasty mix with a delicious aroma should be left.
Step 4
• Turn off the fire.
Step 5
• Add cinnamon powder and stir.
Step 6
• Add the ground biscuits and integrate evenly.
Step 7
• Empty the removable circular mold and smooth out the bottom.
Step 8
• Refrigerate for 30 minutes.
Step 9
• Pour 400 ml of yogurt, stevia or sweetener to taste, 1 tablespoon of panela and 1 tablespoon of gelatin into a pot.
Step 10
• Cook on low heat for approximately 5 minutes, stirring constantly with a wire whisk.
Step 11
• After that time, remove and let it warm.
Step 12
• With 250 grams of whole strawberries, fill the cake mold. For a better presentation, cut some strawberries in half and decorate the inner edge of the cake.
Step 13
• Add the above contents to the strawberries and spread.
Step 14
• Refrigerate 30 minutes.
Step 15
• Process or blend the remaining 250 grams of strawberries.
Step 16
• Pour the blended strawberries, 400 ml of yogurt, sweetener to taste, 1 tablespoon of panela and 1 tablespoon of gelatin into a pot.
Step 17
• Cook over medium heat for approximately 10 minutes, stirring constantly with a wire whisk.
Step 18
• Remove and let it warm.
Step 19
• Add to the frozen contents and spread evenly.
Step 20
• Freeze for 1 hour.
Step 21
• Refreeze for another 30 minutes before unmolding.