Kaki yoghurt slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the fat into cubes. Cream the fat, 1 packet of vanillin sugar and 200 g sugar with the whisks of the hand mixer. Add the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Spread the dough evenly on a baking tray (32 x 39 cm) lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove the cake from the oven and let it cool down.

2. 2

   Soak 14 and 3 gelatine sheets separately in cold water. Peel 3 persimmons and cut them into small pieces. Puree half passion fruit juice, 1 tablespoon sugar and kakis. Fill up the puree with juice to 400 ml. Mix yoghurt, 1 packet of vanilla sugar, 150 g sugar and quark. Squeeze 14 sheets of gelatine and dissolve in a small pot. Stir in 5 tablespoons of yoghurt, then stir into the remaining yoghurt. Chill the yoghurt for about 10 minutes until it starts to gel. Melt 3 sheets of gelatine in a small pot, stir in 2 tablespoons of puree, then stir into the remaining puree and refrigerate. Whip the cream until stiff and stir into the gelling yoghurt. Place a cake frame around the base.

3. 3

   Stir in 5 tablespoons of yoghurt, then stir into the remaining yoghurt. Chill the yoghurt for about 10 minutes until it starts to gel. Melt 3 sheets of gelatine in a small pot, stir in 2 tablespoons of puree, then stir into the remaining puree and refrigerate. Whip the cream until stiff and stir into the gelling yoghurt. Place a cake frame around the base. Spread the cream and puree alternately on the cake base in streaks and refrigerate for at least 6 hours, preferably overnight. Carefully loosen the cake frame. Cut the cake into about 24 slices. Wash 2 persimmons, grate dry and slice or cut into 12 very thin slices. Halve the passion fruit and spoon out the flesh. Cover each slice with a slice of persimmon and passion fruit and decorate some slices with lemon balm

4. 4

   Spread the cream and puree alternately on the cake base in streaks and refrigerate for at least 6 hours, preferably overnight. Carefully loosen the cake frame. Cut the cake into about 24 slices. Wash 2 persimmons, grate dry and slice or cut into 12 very thin slices. Halve the passion fruit and spoon out the flesh. Cover each slice with a slice of persimmon and passion fruit and decorate some slices with lemon balm

5. 5

   6 1/2 hours waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
33 g

FATS
17 g

PROTEINS
9 g