Kiwi cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, cold
• 160 g sugar
• 1 tbsp vanilla sugar
• 80 g flour
• 1 tsp, leveled baking powder
• 80 g cornstarch
• 600 ml cream
• 3 packs of cream stiffener
• 30 g sugar
• 1 packet of vanilla sugar
• 2 tbsp rum
• 6 kiwis

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Preheat oven to 180 degrees Celsius. Dough: Beat egg yolks, sugar, and vanilla sugar until very foamy. Mix together the flour, cornstarch, and baking powder. Beat egg whites with 4 tablespoons of water until stiff peaks form. Carefully fold the egg whites, alternating with the sifted flour, into the egg yolks. Line a 26cm springform pan with baking paper, pour in the batter, and bake for 40-45 minutes. Let cool in the pan for 30 minutes. For the filling, whip the cream with the cream stiffener until stiff peaks form, then slowly add the sugar and vanilla sugar. Thinly slice 4 kiwis. Remove the cake layer from the pan and cut into 3 even layers. Place the bottom layer on a cake plate. Mix 6 tablespoons of the cream with 2 tablespoons of rum and spread on the bottom layer. Place the second layer on top and cover with the kiwi slices. Spread half of the remaining cream over the kiwi slices. Place the third layer on top and spread the remaining cream over the edge and the third layer. Slice the remaining kiwis and decorate the cake with them. If you like, you can also soak the layers in rum.