Directions

1. 1. Mix the cookie crumbs with the nuts and butter. Press firmly at the bottom of the springform pan and let cool.
2. 2. Soak 8 sheets of gelatine.
3. 3. Mix together the vanilla yogurt, sugar, lemon juice and zest. Drain well the candied cherries, taking care to collect juice and set aside. Dissolve the gelatine over low heat. Stir approximately 3 tablespoons yogurt into the gelatin, then mix the gelatin with the remaining yogurt and refrigerate. Mix the cherries and whipped cream into the gelatin mass. Place the cream into the heart shape, pressing well with the back of a spoon, and let cool in the refrigerator for at least 5 hours (preferably overnight).
4. 4. Soak the 2 remaining gelatine sheets in 200 ml cherry juice, then slowly heat in a small saucepan until the gelatin has dissolved. Carefully add in small cherry-like spots on the cake and refrigerate again until the mass is fixed.
5. 5. Before serving, remove the cake ring, decorate with cherry halves with leaves and some chocolate shavings.