Small Pistachio Cake

Freeze the Lindor balls overnight.

Line an 18 cm springform pan with baking paper. Crumble the Oreos (the easiest way is to use a multi-shredder), press them in firmly and place in the refrigerator.

Shell the pistachios and chop them, preferably not too finely, in the multi-shredder. Unwrap Lindor balls and also briefly chop coarsely in the chopper.

Mix natural yogurt with sugar and lemon zest in a bowl until creamy smooth and whip the whipped cream in a separate bowl. Mix Agartine with 50 ml water (according to package instructions) and stir into the yogurt mixture.

Carefully fold in whipped cream (be careful that the yogurt-agartine mixture is not too hot), stir in pistachio pieces (except for a handful as decoration for sprinkling) and Lindor pieces. Spread on prepared cookie crumb base and refrigerate overnight.

The next day, carefully loosen the springform pan and decorate the cake with pistachio pieces, chocolate hearts, etc. as you like.

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