Kiwi yoghurt Cake recipe

Ingredients

3 kiwi fruit

1 pound plain low-fat yoghurt

1/2 cup fresh strawberries

1 grated orange peel

1 grated lemon peel

Juice of 1 lemon

2 eggs

1/2 cup granulated sugar

1 tablespoon unflavoured gelatine powder

1/4 cup water

1/4 cup Grand Marnier

1 1/2 cups fresh whipped cream

1 sponge cake

 

Recipe

• Cover the bottom of a 10-inch round springform pan with wax paper. Decorate the bottom of the mold with kiwi slices (unpeeled, 1/4 inch thick) and strawberry halves.
• In a large bowl, mix yoghurt, strawberries, grated orange and lemon peels, and lemon juice until very creamy.
• In a separate bowl, beat together the eggs and the granulated sugar until very foamy.
• In a third bowl, dissolve the gelatin in the water, then add the Grand Marnier.
• Combine the ingredients in the first and second bowls, and add the whipped cream.
• Fold the third bowl of ingredients gently into the mixture.
• Immediately fill the mold to half an inch from the top. Cover the mixture with a layer 1/2 inch thick of sponge cake. Refrigerate overnight.

 

Garnish

1 tablespoon unflavoured gelatine powder dissolved in 1 cup water

1 1/2 cups fresh whipped cream

8 fresh halved strawberries

1 cup toasted, sliced almonds

• Unmold the cake. The kiwi should be on top.
• Use a light pastry brush to glaze top of cake with gelatine mixture.
• Decorate the top of the cake with a "rosette" of whipped cream on each slice of kiwi fruit and top with a half strawberry.
• Lay toasted, sliced almonds around the base of the cake.
• Serve very cold.

 

Recipe ends

 

 

 

 

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