Refreshing cake with kiwi and apricot nectar

Name: Refreshing cake with kiwi and apricot nectar - Steluta F.
Ingredients: 5 eggs; 5 tablespoons of sugar; 5 tablespoons of flour; 3 tablespoons of oil; a pinch of salt; 200 ml of liquid cream; 2 tablespoons of sour cream; 200 ml of apricot nectar; 5; 6 ripe kiwis; 2 packets (of 10 g each) of gelatin; 2 packets of vanilla sugar.

Desert - Refreshing cake with kiwi and apricot nectar by Steluta F. - Recipia

To prepare a delicious and fresh dessert, we will start with a light and fluffy base, ideal for supporting the whipped cream and kiwi puree. The first step is to prepare our ingredients. In a large bowl, we will add the egg whites from a few eggs, along with a pinch of salt that will help stabilize the foam. Using an electric mixer, we will beat the egg whites until they become firm and glossy, at which point we will start gradually adding granulated sugar and vanilla sugar. We continue mixing at high speed until we obtain a compact and shiny meringue. Separately, in another bowl, we will beat the egg yolks with the oil until they become a homogeneous cream of an intense yellow. This combination will enrich the base with a soft and moist texture. Once the yolks are well integrated, we will carefully fold them into the egg white mixture, mixing with a spatula in gentle motions to avoid losing air from the composition. After achieving a homogeneous mixture, we gradually add the sifted flour, continuing to mix gently. Once the dough is ready, we take care of the baking tray. We line it with baking paper, ensuring that it is well secured to avoid sticking. We pour the mixture into the tray and level it evenly. Then, we place the tray in the preheated oven at 180 degrees Celsius and bake the base for about 20 minutes or until it becomes lightly golden and passes the toothpick test. After the base has cooled, we carefully detach it from the baking paper and cut it into two equal halves. In a rectangular adjustable tray, we place the first half of the base. Next, we prepare the whipped cream. We beat the cream until it becomes firm, then mix it with sour cream and the chosen nectar, adding a packet of gelatin that we previously hydrated in 100 ml of cold water and then melted in a bain-marie. We pour this cream over the first half of the base, leveling it with a spatula. We carefully place the second half of the base on top and now we take care of the kiwi puree. We peel the kiwis, slice them, and put them in a blender to obtain a fine puree. This will be mixed with another packet of gelatin, hydrated and melted in a bain-marie. We pour the kiwi puree over the second half of the base, ensuring it is evenly distributed. The dessert is chilled, preferably overnight, to allow the gelatin to set and the flavors to combine perfectly. When ready, we cut the cake into desired shapes and serve with delight. This recipe will surely impress everyone who tastes it! Enjoy your meal!