Yoghurt cake with Kaki

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Pour the chocolate dough into a greased springform pan (20 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes, then let cool off. Cut off a thin lid and dice finely. Slice the base 2 more times horizontally. Sprinkle the cake with Cointreau. Soak the gelatine in cold water.

2. 2

   Whip the cream until stiff, sprinkle with sugar. Peel and halve a persimmon and cut into very thin slices. Squeeze the gelatine, dissolve lukewarm. Stir 1 tablespoon of yoghurt into the gelatine. Stir the mixed gelatine into the rest of the yoghurt. Chill for 10 minutes. Fold in cream. Cover the lower base with a springform pan rim. Spread 1/3 cream on top. Spread half of the kaki slices on top, press in lightly. Spread the second cake base and again 1/3 of the cream and the remaining persimmon slices on top. Cover with a third cake base.

3. 3

   Cover the lower base with a springform pan rim. Spread 1/3 cream on top. Spread half of the kaki slices on top, press in lightly. Spread the second cake base and again 1/3 of the cream and the remaining persimmon slices on top. Cover with a third cake base. Fold 2/3 of the prepared cubes under the last third of cream and spread on the cake. Place in the refrigerator for about 1 hour. Crumble the remaining cake cubes finer. Sprinkle the cake with it. Cut two persimmons into thin slices. Cut a circle from the middle of each and cover the cake with it. Decorate with spirals from the bowl and serve

4. 4

   Place in the refrigerator for about 1 hour. Crumble the remaining cake cubes finer. Sprinkle the cake with it. Cut two persimmons into thin slices. Cut a circle from the middle of each and cover the cake with it. Decorate with spirals from the bowl and serve

Nutrition Facts

KCAL
400 kcal

CARBS
43 g

FATS
21 g

PROTEINS
6 g