Crumble rusk, knead with butter – together, press into cake springform pan (0 26 c.
Soak 8 sheets of gelatin. Stir yogurt and 50 ml juice. Sweeten with sweetener. Squeeze gelatin, let it drip, stir into 3 tbsp cream. Fold into remaining yogurt. Whip cream until stiff, fold in. Spread on base. Cool for 8 hours.
Soak remaining gelatine. Heat remaining juice. Squeeze gelatine and let it melt. Pour on cake, cool. Decorate with fruit and mint.
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