Mini kiwi cake

Mini Kiwi Cake

This mini kiwi cake is a creamy, refreshing, and fresh dessert, perfect for warm days or any special occasion. The combination of cottage cheese and kiwi offers a unique taste experience, and its attractive appearance is sure to impress anyone. Plus, it's a simple and quick recipe, ideal even for those who don't have much experience in the kitchen. Let's get started!

Total preparation time: 30 minutes
Chilling time: 3 hours
Number of servings: 5 mini cakes

Ingredients:
- 300 g low-fat cottage cheese
- 200 g assorted cookies (without filling)
- 80 g butter
- 4 eggs
- 2 packets of gelatin
- 100 g granulated sugar
- 100 g powdered sugar
- 1 tablespoon of cocoa
- 1 packet of vanilla sugar
- 6 or more kiwis

Preparation:

Step 1: Creating the cake molds
Start by gathering the necessary materials to create the cake molds. Use three 2L plastic bottles, cut them with a sharp knife to obtain five molds about 9 cm wide. These molds will become the removable wall of each mini cake. Place each mold on a plate, ensuring they are stable.

Step 2: Cookie base
In a bowl, crush the cookies using a blender or rolling pin until they become a fine crust. Melt the butter in a double boiler and combine it with the crushed cookies and cocoa. Mix well until you achieve a homogeneous composition. Use a spoon to press this mixture into the bottom of each mold placed on the plates. Put the plates in the fridge to let the base harden.

Step 3: Preparing the cream
While the base is cooling, you can prepare the cream. In a bowl, beat the egg whites with the granulated sugar until they form stiff peaks. In a pot over a double boiler, mix the egg yolks with the powdered sugar and vanilla sugar, being careful not to let them set. Add the cottage cheese and mix well. Start to gently fold in the beaten egg whites with circular motions to maintain the air in the foam.

Step 4: Gelatin
Prepare the gelatin according to the package instructions, using a small amount of water. Add it to the cheese and egg mixture, mixing well to ensure it integrates evenly. Pour the obtained cream over the cookie base in the fridge.

Step 5: Chilling
Leave the mini cakes in the fridge for at least 3 hours, or until the cream has set perfectly. It is essential to respect this chilling time to achieve a firm and easy-to-cut texture.

Step 6: Decorating and serving
When it's time to serve, use scissors to carefully cut the plastic ring around the cake. Ensure that the gelatin is well set, so the plastic will come off easily.

For decoration, cut three kiwis into star halves and use five of them as the main ornament on each mini cake. You can slice the remaining fruits and decorate as desired. A dollop of whipped cream on top will surely add an extra flavor!

Practical tips:
- You can replace the cottage cheese with a mix of ricotta and Greek yogurt for a different texture and taste.
- If you prefer a sweeter taste, you can add a few tablespoons of honey or maple syrup to the cheese mixture.
- Instead of kiwi, you can experiment with other fresh fruits, such as strawberries or peaches.

Nutritional benefits:
This mini kiwi cake is an excellent choice for those looking for a healthier dessert. Cottage cheese provides quality protein, while kiwi is rich in vitamin C, fiber, and antioxidants. Besides being delicious, it is also a moderate-calorie dessert, with approximately 220 calories per serving.

Frequently asked questions:
1. Can I use other types of gelatin?
Yes, you can use plant-based gelatin, but you will need to follow the specific instructions on the package to achieve the desired consistency.

2. How can I store the mini cakes?
These mini cakes store very well in the fridge, covered, for 2-3 days. If you want to keep them longer, I recommend freezing them, but decoration will be better done after thawing.

Delicious pairings:
This mini kiwi cake pairs wonderfully with a fruit tea, a light summer cocktail, or even a glass of prosecco for a special occasion.

I hope you enjoy this recipe and that your mini kiwi cake will become a family favorite! Enjoy your meal!

 Ingredients: For 5 mini-cakes: 1. 300 g low-fat cottage cheese 2. 200 g assorted cookies (without filling) 3. 80 g butter 4. 4 eggs 5. 2 packets of gelatin 6. 100 g sugar 7. 100 g powdered sugar 8. 1 tablespoon cocoa 9. 1 packet of vanilla sugar 10. 6 kiwis or more