Ingredients

For the cake base:
200 g butter biscuits
100 g butter

For the light cream:
400 g cream cheese
350 ml whipping cream
150 g powdered sugar
2 packets vanilla sugar
1 tbsp lemon juice
10 g ground gelatine

For the kiwi layer:
1 kg kiwi
200 g powdered sugar
20 g ground gelatine

preparation

Finely chop the ladyfingers with a rolling pin and reserve 2 pieces. Mix with the soft butter. Grease a springform pan, spread the ladyfingers mixture on the bottom and flatten it with your hand.

Peel and dice the kiwis and weigh out 400 g. Bring kiwi cubes to the boil in a small saucepan with 100 ml apple juice. Mix the pudding powder with the sugar and remaining juice, stir into the boiling kiwis and bring to the boil. Let the filling cool.

Mix the jelly with 1 cup of cold water and let it soak for about 10 minutes. Heat while stirring until the jelly is dissolved and allow to cool slightly. Mix the cheese, lemon juice, sugar, vanilla sugar and jelly well in a bowl and fold in the stiffly whipped cream. Spread the cream evenly over the base and place in the refrigerator overnight.

Garnish with kiwi pieces.