Apple Yoghurt Cake

Crush the cookies roughly. Mix them with the melted butter and cinnamon. Press into a baking pan lined with baking paper. Let it chill for at least 2 hours.

Soak 6 gelatin leaves in cold water. Separately whip the heavy cream, and beat the egg whites until stiff.

In a seperate bowl, mix the yoghurt, curd, lemon juice, lemon zest and sugar together.

Mix the soaked gelatin with 2 tablespoons warm lime juice and mix it into the yoghurt-lemon-sugar-mixture. Then fold in the stiff egg whites and the whipped heavy cream. Spread it over the chilled cake base. Chill for another 2 hours.

Soak remaining 6 gelatin leaves in some cold water.

Peel the apples, divide into quarters, core them, and dice them finely. Mix them with the remaining 2 tablespoons of lime juice.

Heat up the apple juice and stir in the soaked gelatin. Then add the finely diced apples and as much food coloring as you like (depends on how green you want it to be).

Let it cool down and then, before the gelatin begins to set, spread it over the chilled yoghurt layer on the cake. Chill for another 2 hourse before serving.

Enjoy!