Yogurt cake with kiwi and banana

Yogurt cake with kiwi and banana

Yogurt cake with kiwi and banana 1


✔ 200 gr shortcake
✔ 70 g butter
✔ 4 kiwi
✔ 2 bananas
✔ 500 ml yogurt
✔ 70 g sugar
✔ 1 tablespoon lemon juice
✔ 4 teaspoons gelatine
✔ 0.5 cups of boiled water

Cake Decorating:
✔ 2 kiwis
✔ 40 g almond petals


1. Biscuits grind into crumbs and add the softened butter (if the oil is solid, it can be melted in a water bath).
2. Mix all into a homogeneous mass.
3. Split the form to lay the parchment and put the cookies in the cake. Place the workpiece in the refrigerator for at least 30 minutes.
4. Pour gelatin 0.5 cups of water and leave it to swell for 25-30 minutes.
5. Kiwi fruit peel and cut into cubes. Connect kiwi, lemon juice and sugar.
6. Warm up everything on medium heat for 2-3 minutes, to kiwi juice isolated, then cool.
7. The resulting mass pour gelatin and yogurt. Well all the stir.
8. put the cake sliced banana 1-2. Then pour all the yoghurt mass and put in the freezer to freeze or refrigerate for 6 hours or overnight.
9. Ready to take out the cake from the mold and gently remove the parchment.
10. Garnish with kiwi slices and lightly toasted almond petals.

Yogurt cake with kiwi and banana

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