Recipe for cooking kiwi yogurt cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Kiwi Yogurt Cake

3 kiwi fruit
1 lb. plain low-fat yogurt
1/2 c. fresh strawberries
1 grated orange peel
1 grated lemon peel
Juice of 1 lemon
2 eggs
1/2 c. sugar
1 Tbsp. unflavored gelatin powder
1/4 c. water
1/4 c. Grand Marnier
1 1/2 c. fresh whipped cream
1 sponge cake

Cover the bottom of a 10-in. round springform pan with wax paper. Decorate the bottom of the mold with kiwi slices (unpeeled, 1/4 in. thick) and strawberry halves.

In a lrg. bowl, mix yogurt, strawberries, grated orange and lemon peels, and lemon juice until very creamy.

In a separate bowl, beat together the eggs and the sugar until very foamy.

In a third bowl, dissolve the gelatin in the water, then add the Grand Marnier. Combine the ingredients in the first and second bowls, and add the whipped cream. Fold the third bowl of ingredients gently into the mixture.

Immediately fill the mold to half an in. from the top. Cover the mixture with a layer 1/2 in. thick of sponge cake. Refrigerate overnight.

Garnish
1 Tbsp. unflavored gelatin powder
    dissolved in 1 c. water
1 1/2 c. fresh whipped cream
8 fresh halved strawberries
1 c. toasted, sliced almonds

Unmold the cake. The kiwi should be on top. Use a light pastry brush to glaze top of cake with gelatin mixture. Decorate the top of the cake with a "rosette" of whipped cream on each slice of kiwi fruit and top with a half strawberry. Lay toasted, sliced almonds around the base of the cake. Cut cake into 16 slices. Serve very cold.