Inside you’ll find:
135 g Cream Mix
100 g Cookie Base Mix
1 Cake Mold

7 Servings
Make the Cookie Base
Melt the butter in a saucepan over low heat, remove from the heat, pour in the cookie base mix, and mix well.
Spread the cookie base into the mold, pressing down firmly with a spoon to obtain a uniform and compact base.

Refrigerate for 10 minutes.

Make the Cream
Pour the cold milk from the refrigerator into a bowl with high sides, add the cream mix, mix with an electric mixer on low speed, then beat for 4 minutes at maximum speed.
Add the yogurt and mix on low speed until smooth.
Spread the cream over the cookie base and level with a spoon.

Whipping time for the cream: 4 minutes

The finishing touch
Using a fork, slash the surface of the cake with decorative wavy lines.
Refrigerate for at least two hours.
Before serving, remove the pan with a wet knife.
As a finishing touch, we suggest decorating with fresh fruit, as desired.
Enjoy the cake chilled from the refrigerator.
Refrigerate for 2 hours

For a classic recipe, add:
250 g Whole, Low-Fat, or Fruit Yogurt
200 ml Cold Milk
70 g Butter

Alternative Recipes
Kefir
250 g Jarred Kefir
200 ml Milk
70 g Butter
Skyr
250 g Skyr
200 ml Milk
70 g Butter

Scan the QR code to discover the preparation instructions and many other recipes and inspirations!

Store the ready-to-eat cake in the refrigerator and consume within 2 days.

New recipe
Also try it with Skyr or Kefir!
Add: 250 g Yogurt – 200 ml Milk – 70 g Butter
Also includes the mold
Prepared in 10 minutes
Refrigerate for 2 hours