Prepare a 24 cm open-bottom cake tin with parchment paper. First cover the base with the paper, then using a bit of butter make some rounds on the sides and cover with strips of parchment paper — this way you'll get the cake out more easily and the sides will look neater.

In a medium-size bowl, crush the biscuits and mix them with the melted butter. Press the biscuit mix into the cake tin, smooth it out with a spoon and put it into the fridge.

Prepare the jelly or gelatin, whichever you prefer to use. I prefer flavored since it adds a bit stronger flavor and mixes better with the yogurt. Before you mix the gelatin with the yogurt, make sure they are at an even temperature — if the gelatin is too hot and the yogurt too cold, the gelatin will clump and become somewhat nasty.

Mix the two until evenly combined. Slowly pour the yogurt mixture onto the biscuit base and let it set in the fridge for at least four hours — overnight is best.

Decorate the cake with lots of berries and serve with joy!