Cook Time | 120 minutes |
Servings |
Ingredients
Sponge:
- 250 gram Flour wheat / Flour
- 6 pieces Chicken eggs
- 200 gram Sugar
- 1 pack Vanilin
Cream jelly:
- 120 ml Water
- 220 gram Sugar
- 10 gram Gelatin
- 1 teaspoon Orange zest
Cream 2:
- 140 gram Cream cheese
- 60 gram Sugar powder
- 100 gram Butter
Ingredients
Sponge:
Cream jelly:
Cream 2:
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Instructions
- 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 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.
- 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.
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