Fresh kiwi cake
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ingredients
250 g semi-coarse flour 250 g powdered sugar 1/2 packet baking powder 2 tbsp vegetable oil 6 pcs eggs milk as desired
Cream
500 g sour cream 2 packets vanilla sugar 4 tbsp icing sugar 2 pcs whipping cream (40%) 6 pcs kiwi
jelly
1/2 litre water 1.5 packets Kiwi powder (fizz) 1 packet Golden cob 100 g granulated sugar
progress
It is good for hot summer days as it is very refreshing…
1.
Whisk the whole eggs, add 2 tablespoons of oil and progressively add the flour with baking powder. Add the sugar and if it is very thick, you need to add milk. Pour the batter onto a greased and floured baking tray and bake at 170°C for about 20 minutes, depending on the oven. Let the dough cool after baking.
2.
Cream. Put the sour cream, vanillin sugar in a bowl and whisk to combine. Whisk the whipping cream, add to the bowl with the sour cream and stir gently. Spread the cream evenly over the dough, place the sliced kiwi and refrigerate.
3.
Gelatin. Add golden cob powder, a little sugar to the remaining water and stir. Put the remaining sugar in a saucepan. Add the golden cob to the hot juice and stir until it boils. Then set aside and leave to cool, stirring occasionally. Once cooled, pour the gelatin over the cake, spread and refrigerate for at least 2h, but preferably overnight. Enjoy
