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Honeysuckle yogurt pistachio cake
8 servings2 hours 30 min
Cookies - 180 gr, Butter - 80 gr, Yogurt - 250 gr, Cream - 150 gr, Powdered sugar - 50 gr, Gelatin - 2 tbsp, Powdered sugar - 60 gr, Gelatin - 7 gr, Honeysuckle - 200 gr, Honeysuckle - to taste
Foundation. 
Grind the cookies into crumbs. Melt butter. and pour into the biscuits, mix well. 
Pour the oil into the cookies, mix well. 
Place the culinary ring (18-20 cm) inside with a food or acetate film. Place the crushed cookies in a tin and compress well. Refrigerate for 30 minutes. 
Cream. 
Soak gelatin in 60 ml of water and leave to swell. 
I didn't have yogurt, but a yogurt-based curd pistachio dessert. The taste of pistachios in it was weak, so in the process I decided to add 40 g of chopped pistachios. 
Beat the cream with powdered sugar into a stable strong foam. 
Combine the cream with the yogurt and mix well. 
Warm the gelatin until completely dissolved and, cooling, gently mix into the cream. 
Mix everything well until homogeneous. The mass sets quickly enough, so you need to mix quickly. 
Put pistachio on the cake. 
Flatten and refrigerate for 30 minutes. 
Jelly. 
Pour 40 ml of water over the gelatin and leave to swell. 
Place the honeysuckle along with the icing sugar in the blender bowl, leaving a few berries to garnish. 
Beat until uniform. 
Dissolve the gelatin over heat until completely dissolved and pour into honeysuckle puree. Mix well. 
Pour the jelly over the yoghurt layer. 
Place in the refrigerator until completely set. 
Remove the ring and film from the cake and cut into pieces. 