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Biscuit base
3 eggs
90 g powder sugar
90 g flour, pinch salt
oil

yoghurt cream
2 cups yoghurt
200 g powder sugar
lemon juice of 2 lemons
1/2 sachet vanilla sugar
1/2 l whipping cream.
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Bake biscuit. Mix yoghurt together with sugar, leomon juice and vanila sugar, solve gelatine in milk and add it to the yoghurt mixture. Beat whipping cream until stiff and fold in into the yoghurt cream. Now lower biscuit cake into the tin, spoon the cream in and let it rest in the fridge for some hours. Now decorate with fresh or canned fruits.