Easy cake with a refreshing yoghurt cream

Easy cake with a refreshing yoghurt cream


For the cake:
Shortbread cookies – 200 g
Butter – 75 g

For the cream:
Gelatin – 2 tbsp. l.
Water – 1/2 cup
Thick yogurt – 550 ml
Kiwi – 4 pcs.
Sugar – 100 g
Lemon juice – 1 tbsp. l.

For decoration:
Kiwi – 2 pcs.
Lemon – 1 pc.
Almond Petals – 3-4 Art. l.
Acacia honey – 2 tsp


1. Cookies break. Put in a bag and crush with a rolling pin, to get fine crumbs. Melt the butter and mix with crumbs. Shots bottom split mold with baking paper, put the weight on the bottom of the form and press firmly.

2. Put in the fridge for 30 minutes. Soak gelatin in cold water and leave-half hour. Kivi- (4 pcs.), Cut into small cubes. Put into a saucepan, add 5 tablespoons sugar, lemon juice.

3. Turn on the stove and cook on low heat for about 1 minute. Post a compote of kiwi to cool slightly, add the gelatin and mix. Cool about 30 minutes. Once the mass begins to stiffen a little yogurt mixed with 100 g of sugar and combine with fruit content.

4. Pour the cream on the cake and smooth. Cover with foil and cooling at least 3 hours. Fry the almonds plate on a dry frying pan until golden brown and allow them to cool.

Clear kiwi and cut into slices, pour the honey. Remove the cake from the split mold and decorate the edge of the plates of almonds. Decorate the cake slices of kiwi, lemon and pistachio.

Bon Appetit!

Easy cake with a refreshing yoghurt cream

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