|200 g||Emmi Swiss Premium Yogurt Strawberry Fruit Extra Fruity|
|110 g||Whipping cream|
|8 g||Gelatin sheet|
|Strawberry puree to decorate|
|5 piece||Digestive biscuits|
|20 g||Melted unsalted butter|
Crush digestive biscuits and mix well with the melted butter. Spread out and press evenly in a 6-inch cake mould
Soak the gelatin sheet in cold water until soft. Then, put it into hot water and stirring until dissolved
Add sugar into Emmi Swiss Premium Yogurt Strawberry Fruit Extra Fruity and mix well
Beat whipping cream with electric egg beater until thicken. After that, add the strawberry yogurt mixture and mix well.
Then mix with the dissolved gelatin.
Divide the cake batter into 3 bowls evenly. Mix with different portions of strawberry puree to get the cake batter in different level of color
Put colored mixtures into piping bags. Squeeze the mixtures from the center of the cake mould of different color to make different color layers. Freeze for 4 hours.