John Myers
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Kiwi Cream Cake
The perfect kiwi cream cake recipe with a picture and simple step-by-step instructions.
For the dough:
- 3 Eggs
- 3 tbsp Hot water
- 150 g Sugar
- 1 packet Vanilla sugar
- 100 g Flour
- 2 packet Vanilla custard powder
- 3 tsp Baking powder
For the filling:
- 3 cups Whipped cream
- 2 packet Cream stiffener
- 2 packet Vanilla sugar
- 6 Kiwi fruit
For decoration:
- 2 cups Whipped cream
- 2 packet Cream stiffener
- 2 packet Vanilla sugar
- 100 g Sliced almonds
For the dough:
- Put eggs and hot water in a mixing bowl and stir until frothy.
- Add sugar and vanilla sugar and stir.
- Add flour, pudding powder and baking powder and stir.
- Put the batter in a springform pan.
- Bake at 175 degrees top and bottom heat for about 25 minutes.
For the filling:
- Let the base cool down and cut twice.
- Whip the whipped cream with the cream stabilizer and vanilla sugar until stiff and spread it on the bottom.
- Peel and slice the kiwi fruit and place on the bottom. (Put 12 kiwi pieces aside for decoration).
- Put the second base on top, brush with cream and put kiwi slices on top again.
- Put the third shelf on top.
For decoration:
- Whip the whipped cream with the whipped cream and vanilla sugar until stiff, brush the cake and the edge with it.
- Decorate the cake with cream using a piping bag and place 12 pieces of kiwi on top.
- Place the sliced almonds on the cake and decorate the edge with them.
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