Kiwi-raspberry cake

Ingredients for 1 servings:

• 5 eggs, separated
• 5 tbsp water, hot
• 150 g sugar
• 100 g flour
• 50 g cornstarch
• 4 kiwi(s), ripe, (approx. 600 g)
• 300 ml water
• 25 g cornstarch
• 25 g sugar
• 600 g raspberries, frozen or fresh
• 200 ml water
• 50 g cornstarch
• 25 g sugar
• 250 g cream or Cremefine for whipping
• 250 g crème fraîche or creme fine for refining
• 1 pack of cream stiffener
• Sugar or sweetener as desired
• 250 ml cream or Cremefine for whipping
• 1 can kiwi(s), sliced, drained
• Raspberries

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

fruity cake in green, red and white

Beat the egg whites with a little salt until stiff, then add 50g of sugar and beat again until stiff. Place in the refrigerator. Line the bottom of a springform pan with baking paper. Preheat the oven to 200°C. Whisk the egg yolks with the water, then gradually add the remaining sugar. When the mixture is thick and creamy, mix the flour with the cornstarch and sift it over the top. Pour the beaten egg whites on top and carefully fold everything in. Pour the sponge cake into the prepared pan and bake in the preheated oven for about 25 minutes. Let it cool briefly, loosen it from the sides of the pan with a knife and place it on a wire rack. When the base has cooled, cut it in half twice crosswise. Peel and dice the kiwis. Mix the cornstarch with 50ml of water and sugar, bring the rest of the water to a boil. Stir in the mixed cornstarch and the kiwis and bring to a boil again while stirring. Spread it on the bottom layer and let it set. Set aside about 16 of the raspberries. Mix the cornstarch with sugar and 75 ml water, bring the rest of the water to a boil. Stir in the cornstarch and raspberries, bring to a boil and spread on the middle layer. Also cool and allow to set. For the cream, sweeten the crème fraîche a little if desired. Whip the cream with cream stiffener until stiff and fold in the crème fraîche. Spread half of this cream on the cooled kiwi mixture and place the layer with the raspberries on top. Spread the rest of the cream on top and place the lid on top. If the cake is still a little unstable, enclose it in a cake ring and chill briefly. For the garnish, whip the cream until stiff. Put about 2-3 tablespoons of it into a piping bag and chill. Spread the remaining cream all over the cake. Decorate all around with cream puffs, kiwi slices and raspberries.