Woodruff and kiwi cake

Ingredients for 1 servings:

• 200 g ladyfingers, alternatively butter biscuits
• 100 g butter, mildly soured
• 7 m.-sized kiwi(s)
• 2 tbsp, heaped sugar
• 1 pinch(s) white pepper, finely ground
• 50 g starch flour
• 1 cup fruit juice or water for the starch
• 500 ml water
• 3 packs of jelly with woodruff flavor in powder form
• 400 ml whipped cream
• 600 g double cream cheese
• 200 g powdered sugar
• e.g. chocolate shavings or chocolate sprinkles

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

for a 28 cm springform pan, no baking, a fresh and delicious idea for parties of all kinds

Melt the butter. For the base, finely crush the sponge fingers and knead them into a dough with the melted butter. Spread this dough evenly into a 28 cm springform pan and press down firmly. Place the pan in the refrigerator. For the fruit purée, peel and finely dice the kiwis, puree them in a saucepan, and heat with the sugar and finely ground pepper. Dissolve the cornstarch in a cup of liquid and use it to thicken the purée. Spread this purée evenly over the cake base with a spatula and then let it cool. Now beat the cold whipped cream in a cold mixing bowl until stiff peaks form. Mix the cream cheese and powdered sugar until creamy. Mix the jelly powder with the cold water in a shallow saucepan and heat while stirring until lump-free. The liquid must not boil. Then cool the jelly in a cold water bath, stirring frequently. Now, using a mixer, stir the cooled liquid into the sweet cream cheese mixture. Then, using a wooden spoon, fold in the cream. Spread this mixture evenly over the kiwi layer, ensuring the cake is filled to the brim. After a four-hour chilling period, the cream should be firm. Finally, remove the cake ring and sprinkle with chocolate sprinkles.