Yoghurt cake with kiwi and mango
Makes 12 slices
100 g sugar
50 g flour
30 g cornflour
½ tsp baking powder
10 sheets white gelatine
2 cl orange liqueur
250 g low-fat yoghurt
1 egg white
125 ml cream
2 tbsp orange marmalade
fruit slices for decoration
Separate the eggs. Whip the egg whites with 2 tablespoons of water and 80 g sugar until stiff. Mix the egg yolks with the flour, cornflour and baking powder into the whipped egg whites.
Turn into a springform (24 cm diameter) lined with baking parchment and bake in a pre-heated oven at 200 °C (Gas Mark 6) for around 25 minutes. Turn out onto a cooling rack and remove baking parchment. When the cake has cooled, slice into two horizontal halves and use one half for a different cake.
Soak the gelatine and then dissolve in heated orange liqueur and stir into the yoghurt. Place in a bowl with iced water and leave to set. Whip the egg white with the rest of the sugar. Also whip the cream until stiff and fold into the egg white.
Peel the mango and kiwis, cut into dice and add to the cream. Spread the cake base with orange marmalade and then pour the yoghurt fruit mixture on top. Decorate with fruit slices.
|Yoghurt cake with kiwi and mango recipe|