Ingredients:

For the cake base:

250 g butter biscuits
120 g butter

For the light cream:

450 g cream cheese
400 ml whipped cream
120 g icing sugar
2 packs vanilla sugar
1 tbsp lemon juice
10 g ground gelatine

For the kiwi layer:

1.5 kg kiwi
180 g icing sugar
20 g ground gelatine

Preparation:

First, finely crumble the butter biscuits and mix them with melted butter. Then line a 24 cm diameter springform pan with baking paper. Then spread the biscuit-butter mixture on top and spread it out nicely.

Next, whip the cream with vanilla and powdered sugar until stiff. Soak the gelatine according to the instructions on the packet. Then mix the cream cheese with the lemon juice and the soaked gelatine.

Then mix the mixture with the stiffly whipped cream. Spread the cream on the cake base. Now
cover the outside of a small bowl with cling film and press it into the middle of the cake and leave it to stand.
Place the cake and the bowl in the fridge for 1 to 2 hours. After 2 hours, remove the bowl. The foil should remain on the cream for the time being and should only be removed after the bowl has been removed.

Now clean the kiwis and puree them. Then add sugar and heat the whole thing over a low heat until the sugar has dissolved. Soak the gelatine according to the instructions on the packet and then mix it with the kiwi puree.

Allow the puree to cool slightly and then carefully pour it onto the white cream. Leave the cake to cool overnight and serve the following day.

Bon appetit!