Delicious kiwi cake with custard and gelatin,
Last Updated on
ingrediencie
Cesto
3 pk egg 180 g granulated sugar 1 pk lemon sugar 1 KL lemon zest 280 g plain flour 1,5 dl milk 1,5 dl oil 1/2 packet baking powder
Cream
500 g soft cottage cheese 1 crucible sour cream 4 tbsp powdered sugar 1/2 packet thickener
You still need
1 packet clear gelatine 500 ml water kiwi (or other fruit)
progress in the video above
Hot days belong to a fresh cake. And this is one of them. Yum!
1.
Separate the eggs. Whip the egg whites and a pinch of salt into a stiff froth
2.
Whisk the egg yolks with the granulated sugar and progressively stir in the lemon sugar, lemon zest, milk, oil, plain flour and baking powder.
3.
Finish by lightly folding in the snow. Pour the prepared batter onto a baking tray and place in a preheated oven at 180 degrees for approximately 15 minutes. Let it cool completely when done.
4.
Cream: Put the soft spreadable cream cheese in a bowl, add the sour cream, icing sugar and finally the thickener.
5.
Spread the cream on the cooled cake, place the sliced fruit on top and refrigerate.
6.
Mix the gelatine in 500-600ml of water, leave to swell for 15 minutes and then heat, stirring constantly. Do not boil. Let the finished gelatine cool slightly. Then pour it over the cake.
7.
Refrigerate for at least two hours and cut into slices. Enjoy.
