Foamy raspberry yogurt cake

Preheat the oven at 180 degrees Celsius.

Base: In Immersion Blender Add wine cookies, oats, blond sugar and grinding. Then add the melted butter and back to grind. In a Gooseneck mold, put the mixture and take the oven for 15 minutes.

Clarito filling: in a pot Add 2/3 raspberries, sugar and water (1 tablespoon for every 4 guests), cook for 10 minutes and turn off, when cold, grind it.

Beat the evaporated milk until you double its size, add the natural yogurt and freshly ground raspberries. To flavored gelatin, add 1/8 cup of water (by ADA 4 g), let it hydrate for about 5 minutes. Carrying gelatin flavored microwave for 20 seconds, it must be liquid and mix with a bit of the mixture of evaporated milk so that it lowers a bit its temperature - a 2 tablespoons - then everything from the pot goes the mixture of evaporated milk and Beat for a few seconds. Put the mixture on top of the cookie dough and carry the refrigerator for 2 hours.

Dark filling: Mix raspberry gelatin with 1/4 cup of hot water (for every 25 g), stir well, add 2 tablespoons of cold water (for every 25 g) and mix with raspberries, put the mixture on top of the yogurt and refrigerate for 1 hour more.

Polinenlacocin. Adapted.