for 12 pieces

Base

160 g	butter biscuit (e.g. Petit Beurre)
80 g	apricot jam

Yoghurt mousse

500 g	apricot yoghurt
50 g	sugar
7 leaf	gelatine (immersed in cold water for approx. 5 mins.
3 tbsp	water, boiling
2 ½ dl	full cream
2	fresh egg whites
1 pinch	salt

Fruit jelly

3 dl	water
1 tsp	lemon juice
3 tbsp	sugar
5 bag	fruit tea (e.g. strawberry, raspberry and rhubarb)
5 leaf	gelatine (immersed in cold water for approx. 5 mins.

How it's done

Base

Place the springform pan on a cake plate. Spread the biscuits over the base in a circle, overlapping slightly. Transfer the jam to a disposable piping bag. Cut off the tip, pipe the jam onto the biscuits.

Yoghurt mousse

Mix the yoghurt and sugar in a bowl. Dissolve the gelatine in boiling water, combine with 2 tbsp of the yoghurt mixture and immediately stir into the remaining yoghurt. Whip the cream until stiff, place on top of the yoghurt mixture. Beat the egg white with the salt until stiff, carefully fold into the mixture along with the whipped cream. Spread the yoghurt mixture over the biscuits, smooth down. Cover the torte and refrigerate for approx. 3 hrs. until set.

Fruit jelly

Bring the water, lemon juice and sugar to the boil in a pan, remove from the heat, add the teabags, leave to steep for approx. 5 mins. Remove the bags, stir the gelatine into the hot liquid, allow to cool a little. Pour the jelly over the torte, leave to set in the fridge for approx. 1 hr. Carefully remove the tin frame.

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