Turtle Cake

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3.5 2
COOK TIME
75 mins
TOTAL TIME
795 mins

Ingredients

Servings: 12
  • 3 Eggs (Gr. M)
  • 225 g Sugar
  • 2 package/s Vanillin sugar
  • 1 pinch(es) Salt
  • 50 g Flour
  • 50 g Cornstarch
  • 6 sheets Gelatine
  • 2 Bananas (approx. 160 g each)
  • 1 Lime
  • 500 g Low-fat curd
  • 400 g Double cream cream cheese
  • 500 g Whole milk yoghurt
  • 4 firm kiwis
  • baking paper
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 75 g sugar, 1 packet of vanilla sugar and finally salt. Add egg yolks one after the other and fold in. Mix flour and starch, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Let it cool down in the tin on a cake rack.

  2. 2

    In the meantime soak the gelatine in cold water. For the cream peel bananas and cut them into pieces. Wash the lime hot, grate dry and finely grate the peel. Halve the lime, squeeze out 1/2 of the juice, sprinkle the banana pieces with it. Squeeze the second half as well. Mix 150 g sugar, vanilla sugar, quark, cream cheese, yoghurt, lime juice and zest with the whisk of the hand mixer until smooth.

  3. 3

    Squeeze the gelatine thoroughly. Remove approx. 4 tbsp. cream, heat (do not boil) with gelatine in a pot while stirring until the gelatine has melted. Stir in approx. 1/3 cold cream and stir into the remaining cream. Fold in bananas. Fill the cream into a hemispherical bowl lined with foil (approx. 10 cm deep, 24 cm Ø), smooth it down. Remove the sponge cake base from the mould, place it on top of the cream and press down lightly. Cover the cake and leave it to cool overnight.

  4. 4

    Peel and slice the kiwis. Blanch briefly (approx. 30 seconds) in boiling water. Drain on kitchen paper. Remove 6 kiwi slices. Cut 4 kiwi slices into feet. Cut approx. 1/3 smooth on one side and 2-3 small prongs on the other side. Cut out 2 circles from the light-coloured inside of 1 kiwi slice with a small round cookie cutter, and cut a narrow light-coloured strip to form a mouth. Place one kiwi as pupil on each of the cut out circles. Place eyes and mouth on another kiwi disk (head). Turn the cake onto a cake plate, remove the foil. Spread the remaining kiwi slices on the dome. Place the head at a slight angle and spread the feet on the edge of the cake.

Nutrition Facts

KCAL
310 kcal
CARBS
37 g
FATS
12 g
PROTEINS
12 g