Jelly-yogurt cake with kiwi
8 servings
180 minutes
Kiwi yogurt jelly cake is a refined European treat that combines the tenderness of yogurt, the fruity freshness of kiwi, and the lightness of airy sponge cake. Its origins trace back to traditional European desserts that use dairy products and natural fruits to create harmonious flavors. The creamy texture of the yogurt soaking into the sponge makes each bite delightfully soft, while layers of jelly with kiwi pieces add a refreshing tang. This cake is not only aesthetically pleasing due to its transparent jelly coating but also perfect for summer tea parties and festive occasions.
1
Mix gelatin with yogurt and let it swell.
- Gelatin: 1 piece
- Yoghurt: 0.5 l
2
Beat the eggs with sugar at high speed until the sugar is completely dissolved, add a pinch of salt, and gradually mix in the flour while slowly reducing the mixer speed (I use less than a cup of flour).
- Chicken egg: 4 pieces
- Sugar: 1 glass
- Salt: pinch
- Wheat flour: 1 glass
3
Pour the batter into a greased pan and bake for 30 minutes at 180 degrees (the cake will start to smell).
- Wheat flour: 1 glass
4
Put the yogurt on low heat and stir until the gelatin is completely dissolved. Do not bring to a boil.
5
The cake can be soaked with syrup or fruit juice, topped with cooled yogurt, and placed in the refrigerator to set.
- Yoghurt: 0.5 l
6
Soak the jelly in water according to the package recipe. After 30 minutes, place it on low heat and stir until the gelatin is completely dissolved. Do not bring to a boil.
- Kiwi jelly: 100 g
- Gelatin: 1 piece
7
Place kiwi on the set yogurt and pour cooled jelly over it.
- Kiwi: 5 piece
- Kiwi jelly: 100 g
8
Put it in the fridge and wait until the cake is completely set.
