The preparation method for this delicious raspberry and kiwi cake is a culinary adventure that will delight the senses of any dessert lover. We start with the preparation of the base. The butter, soft and creamy, is well mixed with sugar and vanilla sugar, resulting in a fluffy composition. Then, we gradually add the eggs, making sure to incorporate them completely. The aroma of the rum essence will add extra flavor, while the flour mixed with baking powder will help the bases rise. After obtaining a homogeneous composition, we divide it into two equal parts. In one of the portions, we add cocoa, resulting in a rich chocolate dough.
To create the marbled effect, each of the two compositions is placed in separate bags. Using these, we begin to form the base in the baking tray lined with parchment paper, alternating between the white and black compositions. The tray is placed in the preheated oven, where it will bake at a moderate heat, and when the base passes the toothpick test, we take it out and let it cool.
In the meantime, we take care of the syrup. We mix all the mentioned ingredients and heat them over low heat, stirring constantly until the sugar completely dissolves, creating a fragrant syrup.
Next, we turn our attention to the raspberry cream. Fresh raspberries, combined with sugar and water, are boiled until they become a thick paste. After passing it through a sieve to separate the seeds, we prepare the gelatin, which is dissolved in a water bath. It is combined with the raspberry puree, and after it cools slightly, whipped cream is added, resulting in a light and fluffy cream.
The cake base is cut in half, and the first layer is placed in a dish moistened with cold water and lined with cling film. It is soaked with the previously prepared syrup, then the raspberry cream is added, and the dish is placed in the refrigerator.
For the kiwi jelly, we peel the kiwi and cut it into cubes. It is boiled with sugar, stirring constantly, until we achieve a jam-like consistency. After cooling, it is blended. The gelatin is prepared similarly to the other creams, and after it has dissolved, it is added over the kiwi. The obtained jelly is carefully placed over the raspberry cream and refrigerated.
The last step is the caramel cream. A syrup is made from sugar and water, and the egg yolks are well beaten with the cooled syrup, then placed over a water bath. After it thickens, it is mixed to cool. The remaining sugar is caramelized, and when it turns brown, liquid cream and butter are carefully added, mixing until homogeneous. This composition is combined with the egg yolk cream, and the previously prepared gelatin is added at the end.
The remaining whipped cream is beaten and incorporated into the caramel cream. This is spread over the kiwi jelly, and the remaining base is placed on top, soaking it again. The cake will cool in the refrigerator until the next day, when it will be carefully turned out of the dish, revealing a spectacular dessert full of flavors and textures, ready to be enjoyed.
To create the marbled effect, each of the two compositions is placed in separate bags. Using these, we begin to form the base in the baking tray lined with parchment paper, alternating between the white and black compositions. The tray is placed in the preheated oven, where it will bake at a moderate heat, and when the base passes the toothpick test, we take it out and let it cool.
In the meantime, we take care of the syrup. We mix all the mentioned ingredients and heat them over low heat, stirring constantly until the sugar completely dissolves, creating a fragrant syrup.
Next, we turn our attention to the raspberry cream. Fresh raspberries, combined with sugar and water, are boiled until they become a thick paste. After passing it through a sieve to separate the seeds, we prepare the gelatin, which is dissolved in a water bath. It is combined with the raspberry puree, and after it cools slightly, whipped cream is added, resulting in a light and fluffy cream.
The cake base is cut in half, and the first layer is placed in a dish moistened with cold water and lined with cling film. It is soaked with the previously prepared syrup, then the raspberry cream is added, and the dish is placed in the refrigerator.
For the kiwi jelly, we peel the kiwi and cut it into cubes. It is boiled with sugar, stirring constantly, until we achieve a jam-like consistency. After cooling, it is blended. The gelatin is prepared similarly to the other creams, and after it has dissolved, it is added over the kiwi. The obtained jelly is carefully placed over the raspberry cream and refrigerated.
The last step is the caramel cream. A syrup is made from sugar and water, and the egg yolks are well beaten with the cooled syrup, then placed over a water bath. After it thickens, it is mixed to cool. The remaining sugar is caramelized, and when it turns brown, liquid cream and butter are carefully added, mixing until homogeneous. This composition is combined with the egg yolk cream, and the previously prepared gelatin is added at the end.
The remaining whipped cream is beaten and incorporated into the caramel cream. This is spread over the kiwi jelly, and the remaining base is placed on top, soaking it again. The cake will cool in the refrigerator until the next day, when it will be carefully turned out of the dish, revealing a spectacular dessert full of flavors and textures, ready to be enjoyed.
Ingredients
Ingredients for the base: 6 eggs, 350 g flour, 250 g butter, 275 g powdered sugar, 25 g cocoa, 1 baking powder, rum essence, vanilla sugar. Ingredients for the syrup: 1 packet of vanilla sugar, 100 g sugar, 3 tablespoons of rum, 200 ml water. Ingredients for the raspberry cream: 300 g frozen raspberries (fresh can also be used), 200 g sugar, 15 g gelatin, 350 ml liquid cream, 3 tablespoons of water, 150 ml water for gelatin. Ingredients for kiwi aspic: 1.2 kg kiwi, 300 g sugar, 20 g gelatin, 200 ml water. Ingredients for caramel cream: 100 g sugar, 2 egg yolks, 250 ml liquid cream, 10 g butter, 10 g gelatin, 100 ml water for gelatin, vanilla sugar, 2 tablespoons of water. Ingredients for decoration: strawberries, red gelatin.