200 g oatmeal cookies

70 g butter

Ingredients for filling:

4 dl non-flavoured yoghurt

juice of 1/2 lemon

1 dl sugar

1 tsp vanilla sugar

4 tsp gelatine

0,5 dl water

500 g strawberries

2 dl 35% sweet cream

Crush the cookies and mix with soft butter. Put the mixture onto the bottom of a greased 25-cm adjustable cake form and put the form in the refrigerator. 

Mix the yoghurt, lemon juice, sugar and vanilla sugar. Mix in the chopped strawberries. Leave some of the strawberries for decoration. Let the gelatine expand in cold water. Melt in a double boiler. Whip the cream. Dribble the gelatine into the yoghurt. Add the whipped cream by mixing carefully.

Pour into the cake base. Leave in the refrigerator for 3-4 hours to set and decorate with strawberries.