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Light Kiwi – Charlotte

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Ingredients for 1 servings:

  • 200 g ladyfingers
  • 3 kiwi(s), very ripe, peeled and mashed
  • 200 ml apple juice
  • 1 tbsp sugar
  • 1 pack of cake glaze
  • 500 g quark
  • 200 g crème fraîche
  • Sugar or sweetener
  • 1 tsp gelatin, instant soluble or other cold-soluble binding agent
  • 200 g cream
  • 2 kiwi(s), for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple, light cake without baking

Line the rim of a 26cm springform pan with halved sponge fingers. Place the remaining sponge fingers on the bottom of the pan. Blanch the kiwi pulp with the juice and sugar for 5 minutes, then thicken with the cake glaze and pour over the sponge fingers while still hot. Mix the quark with the crème fraîche, sugar or sweetener, and thickener. Whip the cream until stiff and carefully fold in. Spread over the kiwi mixture. Let it set in the refrigerator for at least 2 hours. Peel the remaining kiwis, slice them, and garnish with them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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