White Kiwi Cake

A cake that can be prepared in any season. Since it is chilled, it is most refreshing in the summer.

Details

  • Preparation Time: 280 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

dough

  • 5 pieces Egg, fresh

  • 150 g Sugar, white

  • 200 g Wheat flour, white, multi-purpose

krema

  • 500 g Kiwi, fresh

  • 5 pieces Egg, egg yolk, fresh

  • 225 g Sugar, white

  • 1 piece Orange, fresh

  • 7 spoon Alcohol, Liqueur, Crème de Menthe

  • 625 ml Sweet cream

Steps

  1. Turn on the oven and preheat it to 175 °C. Grease the cake pan. Crack the eggs and carefully separate the yolks from the whites. Using a whisk or an electric mixer, beat the yolks with 180 g of sugar until foamy. Beat the whites with the remaining sugar into stiff peaks.

  2. Sift the flour into the yolk mixture and slowly mix with a whisk to obtain a smooth batter without lumps. Add the beaten egg whites and very gently fold everything together. Fill the pan with the prepared batter. Gently tap the pan to level the batter and distribute it evenly. Place the pan in the oven and bake the sponge cake for 35 minutes.

  3. Remove the baked sponge cake from the oven and carefully invert it onto a wire rack. Wait until it cools completely. Once cooled, cut the sponge cake horizontally once. Place the bottom layer in the cake ring.

  4. Peel the kiwis and chop them in a blender (save one for decorating the cake). Beat the yolks for the cream with 180 g of sugar over a water bath until foamy. Wait for the cream to cool. Wash the orange and zest it. Mix the orange zest and 3 tablespoons of liqueur into the yolk cream. Whip the cream with the remaining sugar until stiff and gently fold half of it into the cream. Store the other half of the cream in the refrigerator until needed. Finally, fold the chopped kiwi into the cream.

  5. Drizzle the bottom layer of the sponge cake with 2 tablespoons of liqueur and spread half of the kiwi cream over it. Cover with the second layer of sponge cake, also drizzle with 2 tablespoons of liqueur, and spread the other half of the kiwi cream over it. Place the cake in the ring in the refrigerator for 4 hours.

  6. Remove the cake from the refrigerator and remove the cake ring. Thinly spread the remaining cream over the entire cake. Slice the remaining kiwi and use it to decorate the cake. Cut into slices and serve.

Nutrition Information (Per 100g)

  • Calories: 202.26 kcal
  • Fat: 3.23 g
    • Saturated Fat: 1.04 g
  • Carbohydrates: 37.07 g
    • Sugars: 25.67 g
  • Protein: 4.82 g
  • Fiber: 1.28 g

Advice

Use only the zest of organically grown citrus fruits. When zesting citrus fruits, be careful not to grate the white pith, as it is bitter. A water bath is a special method of preparing or cooking delicate dishes (especially various sauces and creams). Place the dish with the food in another dish with hot water and whisk the food or mixture in the upper dish until it thickens and foams.