Yogurt Cake with Kiwi

Ingredients

For the crust:

200 g butter cookies

75 g butter

For the frosting:

2 tbsp gelatin

1/2 cup water

550 g natural yogurt

4 kiwis

100 g sugar

1 tbsp lemon juice

For decoration:

2 kiwis

1 lemon

4 tbsp flaked almonds

2 tsp honey

Break the cookies. Place them in a bag and crush them with a rolling pin to form fine crumbs. Melt the butter and mix in the crumbs. Line the bottom of a springform pan with parchment paper, spoon the mixture into the pan, and press firmly. Refrigerate for 30 minutes.

 Soak the gelatin in 0.5 cups of cold water and let it sit for 30 minutes. Make the kiwi compote: finely dice the kiwi, place it in a saucepan, add 5 tablespoons of sugar and lemon juice. Turn on the stove and cook over low heat for about 1 minute.

Let the kiwi compote cool slightly, then add the gelatin and stir. Cool for about 30 minutes. Once the mixture begins to set slightly, mix the yogurt with 100 grams of sugar and fold into the mixture. Pour the cream over the cake layer and smooth it out. Cover with plastic wrap and refrigerate for at least 3 hours.

Fry the almonds in a dry frying pan without oil until golden brown and let them cool. Peel and slice the kiwi, and drizzle with honey. Remove the cake from the springform pan and decorate the edges with almond slices, kiwi slices, and lemon.

 Bon appetit!