How to make
Soak the gelatin in 2/5 cup (100 ml) cold water. Beat the cream until fluffy. Add the yoghurt, sugar, vanilla and the gelatin melted in a water bath.
Stir everything very well. Arrange the biscuits along the bottom and walls of a cake ring, alternating between white and brown. Pour in part of the cream, put biscuits again, cream and so on until out of ingredients.
Leave the cake in the fridge overnight. Then invert it onto a suitable plate, release it from the ring and serve.
