Light kiwi yogurt cake

Ingredients for 1 servings:

• 225 g rusks (coconut)
• 150 g butter
• 10 sheets of gelatin
• 1 vanilla pod(s)
• 1 kg yogurt,
• 50 g sugar
• 1 packet of vanilla sugar
• 1 lime(s)
• 100 g whipped cream
• 3 kiwis
• 2 tbsp sugar syrup

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

For 12 pieces

Coarsely grind the rusks in a food processor. Melt the butter. Knead the butter and rusks together. Place the crumbs in a springform pan and press firmly into the base. Chill. Soak the gelatin in cold water. Split the vanilla pod lengthwise and scrape out the seeds. Mix together the yogurt, sugar, vanilla sugar, vanilla seeds, lime zest, and half the juice of the lime. Squeeze out the gelatin and dissolve it. Mix with 2 tablespoons of the yogurt cream, then stir drop by drop into the remaining yogurt cream. Chill for 10-15 minutes. Whip the cream until stiff. As soon as the yogurt mixture begins to set, fold in the whipped cream, pour onto the crumb base, and smooth out. Chill for at least 2 hours. Carefully loosen the cake from the side of the springform pan with a knife. Peel the kiwi and cut into thin slices. Blanch briefly in boiling water, drain, and let cool. Drizzle the kiwi slices with sugar syrup and place on the side of the cake. Garnish with mint.