Light waffle fruit cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Mix yoghurt, low-fat curd, vanilla pulp and 120 g sugar. Squeeze out the gelatine, dissolve it and mix with some yoghurt cream. Stir everything into the remaining cream. Place square springform pan rim (approx. 23 x 23 cm) or baking frame on a cake plate.

2. 2

   Line the base with waffles, cut a little bit if necessary. Spread the cream on the cake base and smooth it down. Chill for at least 3 hours. Drain the apricots, collecting 250 ml of juice. Cut melon in half, remove seeds and cut out balls. Peel the kiwi and cut into small pieces. Spread apricots and melon balls on the cake. Place the kiwi on the fruit so that the kiwi does not come into contact with the cream (cream becomes bitter and loses its gelling power). Mix icing powder and 2 tablespoons of sugar in a small pot. Stir the icing powder with the apricot juice until smooth, heat while stirring, bring to the boil briefly.

3. 3

   Peel the kiwi and cut into small pieces. Spread apricots and melon balls on the cake. Place the kiwi on the fruit so that the kiwi does not come into contact with the cream (cream becomes bitter and loses its gelling power). Mix icing powder and 2 tablespoons of sugar in a small pot. Stir the icing powder with the apricot juice until smooth, heat while stirring, bring to the boil briefly. Spoon evenly onto the fruit. Chill for about 15 minutes

4. 4

   waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
270 kcal

CARBS
44 g

FATS
5 g

PROTEINS
11 g