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Yogurt fruit cake

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Ingredients for 1 servings:

  • 1 kg low-fat yogurt
  • 375 g nectarine(s), fresh, or mandarin oranges, from the can
  • 1 lemon(s), juice and zest
  • 40 g powdered sugar
  • 2 packs of gelatin powder, white, or 12 sheets
  • Fruit (currants, raspberries, strawberries)
  • Lemon balm
  • Pistachios, chopped
  • 1 cake base (sponge cake)

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Mix the yogurt with powdered sugar, lemon juice, and lemon zest. Add the washed fruit (chop the nectarines). Stir in the dissolved gelatin and pour the mixture onto the sponge cake, lined with a cake ring. Chill in the refrigerator for about 1 hour, until the mixture is firm. Top with sliced ​​fruit (nectarines or peaches) and strawberries or other fruit, and garnish with pistachios.

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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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