Yogurt cake with kiwi and banana
8 servings
60 minutes
Yogurt cake with kiwi and banana is a delicate dessert that combines the freshness of fruits and the velvety texture of yogurt. Its roots trace back to American cuisine, where light and airy cakes are popular among health enthusiasts. The crunchy cookie base perfectly complements the refreshing layer of caramelized kiwi with sugar. Bananas add softness and sweetness, while almond flakes provide a crunchy accent. The gelatin soak makes the texture surprisingly silky, and chilling reveals all flavor nuances. This cake is perfect for both morning treats and festive desserts. Its refreshing taste makes it an excellent choice for summer days, while the combination of ingredients adds sophistication worthy of the finest pastry creations.
1
Cut 4 kiwis into cubes, place in a saucepan, add sugar, and heat on medium for 2-3 minutes to release juice. Let cool.
- Kiwi: 6 pieces
- Sugar: 70 g
2
Meanwhile, crush the cookies in a blender into crumbs, add softened butter, and mix well by hand.
- Shortbread: 200 g
- Butter: 70 g
3
Line a removable mold with wax paper, place cookies inside, and press down. Refrigerate for 30 minutes.
4
Soak 190 g of gelatin in cold boiled water for 25-30 minutes. Then dissolve the gelatin in a water bath or microwave (30 seconds).
5
Pour gelatin and yogurt into the kiwi and mix well.
- Kiwi: 6 pieces
- Gelatin: 30 g
- Natural yoghurt: 500 ml
6
Place 2-3 bananas sliced into rounds on the crust, then pour the yogurt mixture over it and refrigerate for at least 6 hours (preferably overnight).
- Bananas: 2 pieces
7
Garnish with slices of kiwi (2 pcs.) and lightly toasted almond flakes.
- Kiwi: 6 pieces
- Almond petals: 40 g