Assemble the mould following the directions and place it on a dish. Melt butter (50 g). Stir biscuits mix and melted butter until crumbs are evenly moistened. Pour crust into mould and press with a spoon. Place in fridge. Pour yogurt (375 g: 3 jars) into high sides bowl, add filling mix and beat with mixer on high speed 4 minutes (filling will be thick). Pour the yogurt cream into crust and smooth the top with a spoon; then place in fridge for about 2 hours. Before serving, remove the rim of the mould with the help of a wet knife. You can decorate the cake with fruit. Store in refrigerator.
Filling mix: sugar, dextrose, glucose syrup, palm oil, edible gelatine, potato maltodextrin, skimmed milk powder, cream powder, emulsifier: E472a; modified potato starch, milk proteins, thickening agent: sodium alginate; flavours, acidity corrector: citric acid. Crust mix (40%): oat flakes, whole wheat flour, vegetable margarine (palm oil, water), sugar, wheat glucose syrup, raising agents (ammonium carbonate, sodium hydrogen bicarbonate), salt, flavours.
Without baking , With mould , With biscuits
270 g / 378 g
18 / 90