INGREDIENTS (for a 16 cm/abt. 6 inches spring form)

for the bottom:

• 50 g vegan butter
• 130 g caramel cookies

for the white layer:

• 1 sachet Agatine = 10 g ( vegetable gelatin )
• 200 ml cold water
• 2 tablespoons sugar
• 250 g soy yoghurt

for the intermediate layer:

• 25 g vegan butter
• 75 g caramel cookies

for the purple layer:

• 1 sachet Agatine = 10 g ( vegetable gelatin )
• 200 ml cold water
• 120 g blueberries
• 2 tablespoons sugar
• 200 g soy yoghurt

for the blue layer:

• 250 g soy yoghurt
• 2 tablespoons sugar
• blue food coloring

for decoration:

• some blueberries
• and whatsoever you want to put on the cake 🙂

PREPARATION

step 1

for the bottom layer:

• melt the butter in a little bowl
• crumble the cookies
• mix the cookies with the butter

step 2

• press the mass into the spring form and flatten it
• refrigerate for 30 minutes

step 3

for the white layer:

• mix the Agatine with the water and bring it to boil
• stir in sugar and yoghurt
• pour it onto the bottom layer and flatten it
• refrigerate for 30 minutes

step 4

for the intermediate layer:

• melt the butter in a little bowl
• crumble the cookies
• mix the cookies with the butter
• put it on the white layer and pressure carefully
• refrigerate for at least 30 minutes

step 5

for the purple layer:

• purre the blueberries with the sugar
• mix the Agatine with the water and bring it to boil
• stir in blueberry/sugar pulp and yoghurt
• pour it onto the layer between
• refrigerate for 30 minutes

step 6

for the blue layer:

• mix the Agatine with the water and bring it to boil
• stir in sugar and yoghurt
• dye it with the food coloring
• refrigerate for 30 minutes

step 7

• decorate with blueberries or whatsoever you desire

step 8

• refrigerate for another 2 hours

step 9

• put out of the form
• cut the cake in pieces
• enjoy!