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.
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.
Serving: 100 g Calories: 357 kcal Carbohydrates: 52.3 g Protein: 0.8 g Fat: 16 g