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)!
Prep Time | 10 minutes |
Cook Time | 120 minutes |
Servings |
Ingredients
Cake:
- 3 pieces Chicken eggs
- 0,5 teaspoon Salt
- 1,5 glass Sugar 200 g
- 200 ml Milk
- 2 glass Flour wheat / Flour
- 2 tablespoons Starch
- 2 teaspoons Baking powder
Cream:
- 1 kilogram Marshmallow
- 500 ml Milk
- 250 gram Butter
- 2 teaspoons Gelatin
Layer:
- 5 pieces Kiwi
- 1 teaspoon Sugar
- 1 pinch Lemon acid
Additionally:
- 2 pieces Kiwi
Ingredients
Cake:
Cream:
Layer:
Additionally:
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Instructions
- 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.
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