Cake with Tropical Fruits
Ingredients
- For the base
- butter (for the pan)
- 1 Tbsp breadcrumbs (for the pan)
- 120 grams softened butter
- 120 grams sugar
- 1 packet Vanilla sugar
- 2 eggs
- 120 grams Pastry flour
- 1 Tbsp Cocoa
- 2 Tbsps milk
- For the filling
- 500 grams Greek yogurt
- 400 grams Whipped cream
- 120 grams sugar
- 9 sheets gelatin
- 1 Orange
- 1 Mango
- 1 Orange
- 3 Kiwi
- 3 Strawberries
- 1 packet Pie glaze (or cornstarch)
- 3 Tbsps Coconut flakes
Preparation steps
For the base: Butter a springform pan and sprinkle with breadcrumbs. Preheat the oven to 175°C (approximately 350°F). Beat the butter until fluffy with the sugar and vanilla sugar. Add in the eggs. Combine the flour and cocoa, and add to the butter mixture. Beat until it forms a smooth dough. Transfer the batter to the springform pan and bake for about 50 minutes.
Mix the yogurt with the sugar, orange juice, and zest. Soak the gelatin in a bowl of cold water until soft, about 10 minutes. Squeeze the excess water from the gelatin and melt in a small saucepan over low heat. Stir the melted gelatin into the yogurt mixyure and let cool until it begins to gel. Whip the cream until stiff and fold into the yogurt mixture. Transfer to the springform pan and spread onto the base. Chill for at least 3 hours.
Peel and slice the mango and kiwi. Supreme the orange. Rinse and cut strawberries in half. Decoratively arrange the fruit on top of the cream. Prepare the pie glaze (or cornstarch) by boiling with water, or following the instructions on the packet. Brush or pour over the fruit. Press coconut flakes around the rim. To serve: Cut into slices.
