Yogurt Kiwi Cake

A cake recipe for all foodies:

Lightly grease a 24 cm ø cake springform pan.

Knead all ingredients for the dough together with the dough hook of the food processor. This will produce a crumbly dough.

Press the dough onto the bottom of the cake springform pan, put it into the cold oven, switch to 200 degrees / gas mark 3 and bake for about 25 minutes.

Remove the base from the pan and cool.

Mix the yogurt with the egg yolks, the sugar, the juice of one lemon and the grated lemon peel. Soak the gelatine in cold water, squeeze it out and let it melt in the hot water. Carefully stir into the yogurt mixture.

Let the yogurt mixture cool until the cream is semi-solid (test: a knife mark should remain just visible).

Whip the egg whites until stiff. Separately, whip 3/4 of the whipping cream until stiff. Fold both into the yogurt mixture.

Peel the kiwis and cut into slices, quarter half of the kiwi slices.

Cover the cake base with the kiwi slices. Place a springform ring around it and spread the yogurt cream evenly over the base. Place in the refrigerator to set.

Carefully loosen the springform pan rim. Garnish the cake with the remaining whipped cream and the quartered kiwi slices.

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