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🍰 Tropical Passion Fruit Yogurt Cake

339 kcal · 30 min · 4 servings

Tropical Passion Fruit Yogurt Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Soak the gelatin leaves in a bowl of cold water until they become soft.
  2. 2. Cut the passion fruits in half.
  3. 3. Scrape out the pulp with a spoon and place it in a large mixing bowl.
  4. 4. Press the pulp through a fine mesh sieve to remove the seeds.
  5. 5. Add the yogurt and quark (a type of fresh curd cheese) to the strained fruit mixture.
  6. 6. Grate the fine zest of the lemon directly into the bowl.
  7. 7. Add the whole cane sugar.
  8. 8. Stir everything with a spoon or whisk until the mixture is completely smooth and uniform.
  9. 9. Remove the soaked gelatin from the water and squeeze it firmly to remove excess water.
  10. 10. Pour the mango juice into a small saucepan.
  11. 11. Warm the juice over very low heat.
  12. 12. Add the squeezed gelatin to the warm juice and stir until it has completely dissolved.
  13. 13. Take two tablespoons of the yogurt-fruit cream from the large bowl and stir it into the warm gelatin mixture.
  14. 14. Pour the diluted gelatin mixture back into the large bowl with the remaining yogurt-cream mixture.
  15. 15. Mix everything well to ensure the gelatin is evenly distributed.
  16. 16. Whip the cream in a separate bowl until it forms stiff peaks.
  17. 17. Gently fold the whipped cream into the yogurt cream using a spoon or spatula.
  18. 18. Take four ring molds with a diameter of about 7 centimeters.
  19. 19. Fill the cream evenly into the four rings.
  20. 20. Place the molds in the refrigerator.
  21. 21. Let the creams chill for at least three hours until they are set.

Nutrition per serving