Kiwi yogurt cake

Ingredients for 1 servings:

• 150 g margarine or butter, soft
• 150 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), zest
• 3 eggs
• 150 g flour
• 1 packet of baking powder
• 6 kiwis
• 200 ml orange juice
• 60 g sugar
• 2 packs of vanilla sauce powder for cooking
• 400 g yogurt
• 1 lemon(s), juice
• 2 packs of gelatin powder, for 500 ml
• 1 packet of vanilla sugar
• 400 g whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 7 hours

delicious and light in summer, for a 26 cm springform pan

For the pastry, mix soft margarine or butter with sugar, eggs, vanilla sugar, and lemon zest. Add the sifted flour and baking powder and mix until smooth. Line the bottom of a 26 cm springform pan with baking paper and pour in the batter. Bake in an oven preheated to 180°C (top/bottom heat) or 160°C (fan oven) for about 25 minutes on the middle rack. After baking, loosen and remove the springform pan rim. Turn the cake base out onto a wire rack lined with baking paper. Remove the baking paper once it has cooled. Cut the cake base into two equal slices. Alternatively, you can bake two layers using half of the pastry each. This reduces the baking time to about 20 minutes. For the filling, peel the kiwis and cut into small cubes. Bring the kiwi cubes to a boil with half of the orange juice. Mix the remaining juice with the sugar and sauce powder and stir into the kiwi cubes. Bring to a boil briefly and then allow to cool. For the yogurt cream, mix the yogurt with lemon juice, sugar, vanilla sugar and 1 sachet of gelatin powder. Whip the cream with the second gelatin until stiff peaks and fold into the yogurt mixture. Cut off about a one centimeter border from the top cake layer. Place the bottom cake layer on a cake plate in a cake ring and spread with about 2/3 of the kiwi filling. Be careful, the filling should no longer be hot. Leave a small border free. Pour half of the yogurt cream over the kiwi filling. Then place the second layer on top. Spread the remaining filling on top. Finally, pour the remaining yogurt cream over the kiwis and smooth it down. Place the cake in the refrigerator for at least 3 hours, or better yet, overnight. If you like and want to, you can decorate the cake afterwards.