ケーキ（キウイのスコップケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Place a colander in a bowl and line with kitchen paper.
Add plain yogurt and wrap with kitchen paper.
Place a weight on it and let it drain for 1 hour.

Separate the egg whites and yolks and chill the egg whites in the refrigerator.
Add salad oil and milk to the egg yolk in that order, and mix for about 30 seconds each time.
Add the pancake mix while sifting and mix.

Beat the egg whites with a hand mixer at high speed for 30 seconds.
Add granulated sugar and beat with a hand mixer at high speed for 30 seconds.
Beat on low speed with a hand mixer for 30 seconds.

2に3をひとすくい加え、泡だて器で混ぜる。
再度3をひとすくい加え、軽く混ぜる。
3に混ぜ合わせたものを戻し入れ、ゴムベラで軽く混ぜる。

Spread a cooking sheet on the mold and pour 4 into it.
Lightly drop the mold several times to remove air bubbles, and place it on the baking sheet.
Bake in an oven preheated to 160 degrees for 25 minutes.
Remove the dough from the mold and turn the dough upside down.
Cover with plastic wrap and remove rough heat.

氷水(分量外)に当てたボウルに生クリームを入れる。
グラニュー糖を加え、ハンドミキサーで泡立てる。

Add 1 drained lemon juice to a bowl and mix.
Add half of the mixture from Step 6 and mix while pouring ice water (not listed).
Add the rest and mix.
Remove from ice water and skim the cream from the rim of the bowl.
Wrap and chill in the refrigerator.

Cut off the stem of the kiwi and peel off the skin.
Cut into 1 cm wide round slices.

5のラップ、クッキングシートを取り除く。
生地を挟むようにして割り箸を2本置き、割り箸の厚さになるように生地を半分に切る。

Put 1 sheet of 9 in a container and apply 7 all over.
Arrange 8 and apply 7 thinly.
Put the remaining 9 and paint the remaining 7.
Wipe off 7 that protrudes from the container and line up 8.
Scoop it up into bite-sized pieces and put it on a plate to complete.