The first time I made this cake was a year ago for my aunt's Birthday... Everyone liked it and decided to bake this year for his Birthday. At the same time and share the recipe with you. Over decoration I did not bother (for which I ask not to judge strictly!). I had ready-made frozen flowers from the shiroan and it was decided to attach them... that's how the whole is not tricky decor. The cake is quite soft, the cream at first glance is very sweet, but the acidity of kiwi perfectly complements the taste and makes the cake not cloying. Come on gulls)!
Prepare the form with a diameter of 26 cm lay parchment, Boca grease and flour them. I found that I ran out of parchment and had to use from the cakes of another cake... therefore it is clear that podixia leaf... Turn on the oven at 180 degrees to warm up.
In a bowl, mix eggs, sugar and salt.
Pour the milk at room temperature.
In two steps pour the flour and starch. To the second part of the flour add baking powder and enter into the dough.
The consistency of the dough, like condensed milk.
The dough is poured into a mold and scroll several times clockwise, so that the dough is evenly distributed in the form. Send in a preheated oven.
When the dough is put in the oven temperature is reduced to 170-160 degrees and bake for about 50 minutes. Check on a dry splinter. If the top starts to blush excessively cover with a sheet of foil.
Ready cake extract from the oven and cover with a towel give a rest for about 5 minutes. Then turn over on a towel and remove from the bottom of the parchment. Cool the finished cake covering with a towel.
While our biscuit cools down, we'll do the cream. Gelatin pour 2 tablespoons of cold boiled water, stir and allow to swell. Marshmallow break pieces in a pot of stainless steel.
Pour marshmallow milk and good interrupting blender. Add the butter. Oil blender is not necessary to interrupt it will melt when heated.
Put on a low heat and stirring constantly heat. The marshmallow pieces will start to melt, and the total mass will begin to become smooth and uniform.
Add a couple of tablespoons of cream to the swollen gelatin and stir well until the gelatin dissolves completely.
Hot cream remove from heat, put into the cream gelatin and immersion blender, combine the ground.
Now let's do kiwi for the layer and impregnation. All kiwi clean. 2 pieces cut into mugs and leave to peel, and 5 cut into pieces, sprinkle with a small pinch of citric acid and a teaspoon of sugar. Put in the microwave for 2 minutes.
After 2 minutes, the kiwis softened and let the juice. Puree them with a blender.
The cooled cake cut into two layers.
The form in which the cake is baked, prepare for the make of the cake. To do this, we cover it with cling film.
In the form put one of the cakes. Grease it with half mashed kiwi fruit and lay out the kiwi slices.
Fill the bottom cake with marshmallow cream, leaving 3-4 spoons for the top cake. Put the second cake on the cream and press it a little into the cream.
Upper cake grease the second part pureed kiwi and put the second sliced kiwi.
Now lubricate the remaining cream.
The form with the cake cover with foil so that the foil was stretched and did not touch the cream. Put the cake in the fridge overnight.
In the morning, remove the cake from the mold. It is convenient to do in four hands! Just beyond the edges of the cling film to lift and transfer onto a plate. Decorate. I have a simple decor... Flowers, top with grated chocolate sprinkled, while the sides are rice with caramel.
You can serve immediately to the table! I was. Cream like tender soufflé! Does not freeze to a state of jelly, but does not flow!
Enjoy your tea!