Yogurt and lemon cake.

Ingredients:

Base
160gr Flaky biscuit
130gr Butter
Filling
500ml Pastry cream
100ml Milk
190ml Condensed milk
2 lemon yogurts
2 egg whites
10 Sheets of gelatin

Jelly
200ml Water
50gr White sugar
15ml Lemon juice
1 Agar-agar envelope
Yellow food coloring

Base preparation:

The first thing that we are going to prepare is the mold, that we will put a sheet of vegetal paper, cut to the measure of the bottom of our mold.
Now we will make the base, take a chopper and chop the cookie until it is thin, put it in a bowl and then melt the butter in the microwave, once melted we put it on the cracker and mix it until it is well joined , we take the mold and put the biscuit, with the help of a spoon or our fingers we will press the biscuit well in the bottom of the mold so that it is uniform and we put it in the fridge so that it hardens, while we make the rest of the cake.

Stuffed preparation:

Now fill a bowl with water and put the gelatine leaves to hydrate.
With the help of an electric rods or by hand we will assemble the cream as much as we can, then we will assemble the egg whites until stiff, we reserve the two.

Put the milk in a large cup and heat it in the microwave, when we have the hot milk, drain the gelatin we have in the water and add them to the milk stirring it to dissolve well.
Take another large bowl and mix the yoghurts with the condensed milk, then add the cream, the whites carefully and finally add the milk with gelatin, "be careful that the milk is not too hot, it has to be rather room temperature ", we will mix well with smooth movements.

We have the filling ready, we take our mold out of the fridge and we put the filling that we just prepared, we put back in the fridge a minimum of two hours so that it hardens a little and we can put the gelatin on top.

Gelatin preparation:

To make the gelatin mix the agar-agar with cold water, then put the lemon juice, the dye "this you put the amount you want according to the intensity you like color" and put everything in a saucepan on the fire, when it starts to heat, add the sugar and let it boil all a few minutes.

Now we will take a large cup, and with a clean kitchen cloth or a cloth sieve we will pass the jelly that all the remains of lemon pulp are left, we will leave it until it is almost cold without putting it in the fridge.

When the time has passed and this at room temperature, we will remove our cake from the refrigerator and carefully put the gelatin on top, we put the cake in the refrigerator a few more hours so that the gelatin takes consistency,

Once it is well curd and you can unmold, with the help of a knife that will pass through the edges.

Ready to eat.