John Myers
Kiwi Cake
The perfect kiwi cake recipe with a picture and simple step-by-step instructions.
- 4 St Eggs
- 4 Tablespoon Water
- 160 g Sugar
- 1 packet Vanilla sugar
- 80 g Cornstarch
- 80 g Flour
- 1 teaspoon Baking powder
- 1 piece Lemon
- 800 ml Cream
- 2 piece Cream stiffener
- 30 g Sugar
- 1 packet Vanilla flavor
- 2 tablespoon Rum
- 7 piece Kiwi fruit fresh
- Working time: approx. 40 min. / Cooking / baking time: approx. 45 min. Resting time: approx. 50 min. / Level of difficulty: normal / calories p. P .: no information Separate eggs. Beat the egg whites with the water until stiff. Gradually pour in the sugar and vanilla sugar. Mix the egg yolks together, then mix in the egg white. Mix the cornstarch with the flour and baking powder, sieve over the egg mixture and fold in. Grease the bottom of the springform pan (26 cm) with the butter, pour in the batter and bake the biscuit in a preheated oven at 180 ° C for approx. 40-45 minutes. Let the cake cool in the tin for about 30 minutes, then turn it out onto a wire rack. When it is completely cold, cut the cake twice. Wash and dry the lemon and cut the peel into fine strips with a zest, set aside. Squeeze the lemon and drizzle the bottom cake with the juice. Beat the cream with the cream stiffener, sugar and vanilla sugar until very stiff. Mix 6 tablespoons of cream with the rum and spread on the bottom cake base, place the second cake base on top and press lightly. Peel 5 kiwi and cut into thin slices. Cover the second cake base with it and pour about half of the cream onto it like a dome. Cut the third cake base up to the middle and place on the cream dome, press down lightly. Spread the rest of the cream on top and make wave-like indentations with a spoon. Peel the remaining kiwi and cut into small pieces. Decorate the cake with pieces of kiwi fruit and lemon zest.
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