Fresh No-Bake Kefir Cake

Ingredients

200 g children's sponge biscuits
100 g butter SABI
3 tablespoons semi-skimmed milk SABI
500 ml kefir milk SABI
100 g soft spreadable curd cheese
in casing SABI

1 lemon
150 g powdered sugar
1 vanilla sugar
20 g powdered gelatin
100 ml semi-skimmed milk SABI
300 g raspberries or blackberries (also frozen)
100 g peeled unsalted pistachios
lemon balm leaves  

Procedure

Crush the sponge biscuits, moisten with milk, and mix in softened butter. Press the mixture into the bottom of a springform pan and chill.

Clean the raspberries and set some aside for decoration. Soak gelatin in milk, warm it, and stir to dissolve.

Whip kefir with curd cheese, grated lemon zest, and four tablespoons of lemon juice. Mix in sugar, vanilla sugar, and dissolved gelatin. Spread half the filling on the base, evenly layer forest fruits, and cover with the second half of the filling.

Chill the cake for at least five hours. Decorate with remaining fruit, chopped pistachios, and lemon balm leaves.