Prepare the sponge cake. For sponge cake we will need: Beat the eggs with the sugar until increase in volume twice.
Parts add flour and gently mix the mass from top to bottom, add vanilla. We try to keep the dough from falling off.
Transfer the dough to a greased baking dish.
Put in a preheated oven to 180*C, for 25-30 minutes. (check readiness with a toothpick)
Prepare the impregnation. In a ladle, mix the water, sugar and juice of one orange, put on a low heat, bring the whole mass to a boil, so that all the sugar dissolves. Then remove from heat and cool to room temperature.
Ready sponge cake cut into three sponge.
At the top of the cake in the middle with a shape or stencil cut tree.
The impregnated sponge cakes.
Prepare the jelly cream. In a saucepan with a thick bottom pour 60 ml. water and pour sugar and orange zest. Put the mixture on the stove and stir constantly until the composition boils and cook over low heat until the sugar dissolves. When bubbles appear syrup can be turned off.
Dissolve the gelatin.
In the prepared gelatin, pour a thin stream of syrup constantly beating until the mass increases in volume and turns white ( you will feel the mass will become air, white and more dense.
Here is such a mass is obtained.
Form the cake in a split ring.
The first layer-sponge cake.
The second layer - jelly cream
The third layer-sponge cake.
The fourth layer is jelly cream.
The fifth layer is a sponge cake with a cut herringbone.
The cake is covered with cling film and put in the refrigerator to stabilize the cream for about 1-2 hours.
Prepare jelly and kiwi. Kiwi peel and cut into small pieces fall asleep with sugar, add 60 ml. water and put on fire (cook after boiling for 10 minutes). Using a blender, beat the kiwi into a homogeneous mass and allow to cool to about 60 grams.
Dissolve gelatin in 60 ml. water, and add to the kiwi puree. Allow to cool to room temperature.
Here is such jelly is obtained.
The cake is taken out of the refrigerator remove the forming ring. And pour the jelly into the Christmas tree. The cake is covered with cling film and put in the refrigerator for 1 hour.
Prepare the cream cheese.
Soft butter beat well with a mixer with powdered sugar until fluffy white cream (10 minutes).
We introduce parts of cottage cheese. Mix at low speed of the mixer.
Cream cheese is ready to start decorating the cake.
Cover the cake with cheese cream and decorate as desired.
Before serving, take the cake out of the refrigerator for 30 minutes. The cake is very tender with a slight aroma of orange. Kiwi jelly gives a pleasant acidity.
And this is how the cake looks on the cut. The cake holds its shape very well. Enjoy your tea!