Ricotta Kiwi Cake

Ingredients

• 150 g flour
• 100 g butter
• 1 egg
• 50 g sugar
• 1 pinch salt
• 2 tbsp ground almonds
• 100 g sugar
• 6 kiwis
• 500 g Ricotta
• 150 g yogurt
• 1 untreated lemon (juice and zest)
• 200 ml whipping cream
• 1 packet cream stabilizer
• butter (for the pan)
• dried legumes (for blind baking)

Instructions

1. 1.

   For the dough, quickly knead flour, butter, egg, sugar and salt into a shortcrust pastry, wrap in cling film and chill in the refrigerator for about 30 minutes.

2. 2.

   Preheat the oven to 180°C fan. Butter the pan.

3. 3.

   Roll out the dough on a lightly floured surface and line the tart tin with it. Line the bottom with parchment paper, place the legumes on top and bake in the preheated oven for about 25 minutes until golden brown. Remove from the oven, take off the legumes and paper and let cool. Sprinkle with almonds.

4. 4.

   For the filling, bring 400 ml water with 2 tbsp sugar to a boil. Peel the kiwis, cut them lengthwise into halves and slice. Place in a sieve and briefly rinse with the hot sugar water. Drain well. Whisk ricotta with the remaining sugar, yogurt, lemon juice and zest until smooth and fold in the whipped cream stiffened with cream stabilizer. Spread the mixture over the tart base and smooth. Decorate with kiwi slices and chill for about 1 hour before serving.