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Yoghurt cake with kiwi and banana

Yoghurt cake with kiwi and banana, Prescriptions, Any category, Any kitchen, Pastries and desserts, American cuisine, Cakes

Ingredients portion 8

Shortbread biscuits 200g

Butter 70 g

Kiwi 6 pieces

Bananas 2 pieces

Sugar 70 g

Natural yoghurt 500 ml

Gelatin 30 g

Almond Petals 40 g

Cooking instructions 1 hour

1 Dice the kiwi (4 pieces), place in a saucepan, add the sugar and heat over a medium heat for 2 to 3 minutes to release the juice. Leave to cool.

2 Meanwhile, crumble the biscuits in the blender, add the softened butter and mix well with your hands.

3 Line the cake tin with wax paper, place the biscuits in the tin and press down. Place in the refrigerator for 30 minutes.

4 Pour 190 g of cold boiling water over the gelatine and leave to swell for 25-30 minutes. Then dissolve the gelatine in a water bath or in the microwave (30 seconds).

5 Pour the gelatine and yoghurt into the kiwi and mix well.

Homemade cakes with three fillings

6 Place the bananas (2 to 3 pieces), cut into circles, then pour the yoghurt mixture over the crust and leave in the refrigerator for at least 6 hours (overnight is best).

7 Garnish with kiwi slices (2 pieces) and lightly toasted almond flakes.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .