21.10.2020
42
Recipe information
Cooking:
45 min.
Complexity:
Easy
Calorie content:
2118.69
Carbohydrates:
184.63
Fats:
122.98
Squirrels:
73.99
Water:
12.68

Ingredients

Title Value
1. Shortbread 200 Column
2. Butter 70 Column
3. Kiwi 6 PC.
4. Bananas 2 PC.
5. Yogurt 500 Ml
6. Sugar 70 Column
7. Lemon juice 1 art. l
8. Gelatin 4 art. l
9. Water 0.5 Art.
10. Almond flakes 40 Column

Cooking

1. Stage

Grind cookies into crumbs and add softened butter.

1. Stage. Grind cookies into crumbs and add softened butter.

2. Stage

Mix everything into a homogeneous mass.

3. Stage

Lay out the detachable form with parchment and put the cookies in the cake. Put the workpiece in the refrigerator for at least 30 minutes.

4. Stage

Pour gelatin with 0.5 cups of water and leave it to swell for 25-30 minutes.

1. Stage. Pour gelatin with 0.5 cups of water and leave it to swell for 25-30 minutes.

5. Stage

Peel and dice the kiwi. Combine kiwi, lemon juice and sugar.

1. Stage. Peel and dice the kiwi. Combine kiwi, lemon juice and sugar.

6. Stage

Warm everything over medium heat for 2-3 minutes so that the kiwi leaves juice, then cool.

7. Stage

Pour gelatin and yogurt into the resulting mass. Mix everything well.

1. Stage. Pour gelatin and yogurt into the resulting mass. Mix everything well.

8. Stage

Put 1-2 chopped bananas on the cake. Then pour everything with a yogurt mass and put it in a freezer or refrigerator for 6 hours or overnight.

9. Stage

Remove the finished cake from the mold and carefully remove the parchment.

10. Stage

Garnish with kiwi slices and lightly fried almond petals.

1. Stage. Garnish with kiwi slices and lightly fried almond petals.