Cream and Kiwi Cake: A Summer Delight
Who doesn't love a light cake, full of fresh flavors and fine textures? The cream and kiwi cake is exactly what you need to bring a smile to the faces of your loved ones. This recipe is perfect for special occasions, but also for a gathering with friends or simply to indulge yourself on an ordinary day. The fluffy base, the smooth cream, and the juicy slices of kiwi combine harmoniously, offering an unforgettable culinary experience.
Preparation time: 20 minutes
Baking time: 15-20 minutes
Total time: 40-45 minutes
Number of servings: 8
Necessary ingredients:
For the cake base:
- 60 g sifted flour
- 35 g granulated sugar
- 2 large eggs
For the cream:
- 120 g powdered sugar
- 3-4 large kiwis, sliced
- 500 ml liquid cream
For the syrup:
- 75 ml water
- 85 g powdered sugar
Practical tip: Make sure all ingredients are at room temperature to achieve a fluffier base and a lighter cream.
Preparation:
1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. This step is essential for achieving a perfectly baked base.
2. Preparing the base: In a large bowl, add the eggs and granulated sugar. Place the bowl over a double boiler (a pot with gently boiling water) and mix the composition for 7-10 minutes, until it thickens and triples in volume. It is important for the eggs to be well incorporated to achieve a fluffy base.
3. Cooling the mixture: After obtaining an airy mixture, remove the bowl from the double boiler and continue mixing until the mixture cools completely. This step will prevent the eggs from coagulating and help achieve a softer base.
4. Adding the flour: Sift the flour over the mixture and, using a spatula, gently fold the flour in with up-and-down motions to retain the air in the mixture.
5. Baking the base: Pour the batter into a baking tray lined with parchment paper and place it in the oven for 15-20 minutes, or until lightly browned and it passes the toothpick test. Let it cool completely.
6. Preparing the syrup: In a small pot, combine the water and powdered sugar. Simmer over low heat, stirring continuously, until the sugar completely dissolves. Allow the syrup to cool slightly before using it to soak the base.
7. Assembling the cake: Once the base has cooled, evenly soak it with the prepared syrup. This step will add moisture and flavor to your cake.
8. Preparing the cream: In a separate bowl, whip the liquid cream together with the powdered sugar until you achieve a firm consistency. It is important not to overwhip it, or it will turn into butter!
9. Assembling the cake: Place the slices of kiwi over the soaked base. Pour the whipped cream over the kiwis and level it well. This layer of cream provides a delightful texture and a pleasant contrast with the kiwis.
10. Decorating and refrigerating: Decorate with additional slices of kiwi for an attractive appearance and refrigerate the cake for at least 2 hours to set.
11. Preparing gelatin (optional): If desired, you can prepare a gelatin mixture with gelatin and water to pour over the cake before serving. This will add a glossy layer and help keep the kiwis fresh.
12. Serving: Serve the cream and kiwi cake cold, cut into generous portions. It pairs perfectly with a cup of iced tea or lemonade to complete the culinary experience.
Nutritional benefits: This cream and kiwi cake is not only delicious but also packed with vitamins. Kiwi is rich in vitamin C, vitamin K, and fiber, contributing to healthy digestion. Additionally, the cream adds a bit of calories, so it's best to enjoy this cake in moderation.
Frequently asked questions:
1. Can I use other fruits? Absolutely! This recipe is versatile, and you can replace the kiwi with other seasonal fruits, such as strawberries, peaches, or even mango.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the cream or choose a cream without added sugar.
3. Is it possible to make the cake gluten-free? Yes, you can replace the wheat flour with a gluten-free flour, such as almond flour or rice flour.
4. How long does the cake last? Store the cake in the refrigerator, where it can be consumed within 3-4 days, but it is best eaten within 2 days to enjoy the freshness of the kiwis.
I wish you success in making this delicious cake! Every bite will be an explosion of flavors that will remind you of sunny summer days. Feel free to share this recipe with friends or simply savor it alone during your moments of indulgence. Enjoy!
Who doesn't love a light cake, full of fresh flavors and fine textures? The cream and kiwi cake is exactly what you need to bring a smile to the faces of your loved ones. This recipe is perfect for special occasions, but also for a gathering with friends or simply to indulge yourself on an ordinary day. The fluffy base, the smooth cream, and the juicy slices of kiwi combine harmoniously, offering an unforgettable culinary experience.
Preparation time: 20 minutes
Baking time: 15-20 minutes
Total time: 40-45 minutes
Number of servings: 8
Necessary ingredients:
For the cake base:
- 60 g sifted flour
- 35 g granulated sugar
- 2 large eggs
For the cream:
- 120 g powdered sugar
- 3-4 large kiwis, sliced
- 500 ml liquid cream
For the syrup:
- 75 ml water
- 85 g powdered sugar
Practical tip: Make sure all ingredients are at room temperature to achieve a fluffier base and a lighter cream.
Preparation:
1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. This step is essential for achieving a perfectly baked base.
2. Preparing the base: In a large bowl, add the eggs and granulated sugar. Place the bowl over a double boiler (a pot with gently boiling water) and mix the composition for 7-10 minutes, until it thickens and triples in volume. It is important for the eggs to be well incorporated to achieve a fluffy base.
3. Cooling the mixture: After obtaining an airy mixture, remove the bowl from the double boiler and continue mixing until the mixture cools completely. This step will prevent the eggs from coagulating and help achieve a softer base.
4. Adding the flour: Sift the flour over the mixture and, using a spatula, gently fold the flour in with up-and-down motions to retain the air in the mixture.
5. Baking the base: Pour the batter into a baking tray lined with parchment paper and place it in the oven for 15-20 minutes, or until lightly browned and it passes the toothpick test. Let it cool completely.
6. Preparing the syrup: In a small pot, combine the water and powdered sugar. Simmer over low heat, stirring continuously, until the sugar completely dissolves. Allow the syrup to cool slightly before using it to soak the base.
7. Assembling the cake: Once the base has cooled, evenly soak it with the prepared syrup. This step will add moisture and flavor to your cake.
8. Preparing the cream: In a separate bowl, whip the liquid cream together with the powdered sugar until you achieve a firm consistency. It is important not to overwhip it, or it will turn into butter!
9. Assembling the cake: Place the slices of kiwi over the soaked base. Pour the whipped cream over the kiwis and level it well. This layer of cream provides a delightful texture and a pleasant contrast with the kiwis.
10. Decorating and refrigerating: Decorate with additional slices of kiwi for an attractive appearance and refrigerate the cake for at least 2 hours to set.
11. Preparing gelatin (optional): If desired, you can prepare a gelatin mixture with gelatin and water to pour over the cake before serving. This will add a glossy layer and help keep the kiwis fresh.
12. Serving: Serve the cream and kiwi cake cold, cut into generous portions. It pairs perfectly with a cup of iced tea or lemonade to complete the culinary experience.
Nutritional benefits: This cream and kiwi cake is not only delicious but also packed with vitamins. Kiwi is rich in vitamin C, vitamin K, and fiber, contributing to healthy digestion. Additionally, the cream adds a bit of calories, so it's best to enjoy this cake in moderation.
Frequently asked questions:
1. Can I use other fruits? Absolutely! This recipe is versatile, and you can replace the kiwi with other seasonal fruits, such as strawberries, peaches, or even mango.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the cream or choose a cream without added sugar.
3. Is it possible to make the cake gluten-free? Yes, you can replace the wheat flour with a gluten-free flour, such as almond flour or rice flour.
4. How long does the cake last? Store the cake in the refrigerator, where it can be consumed within 3-4 days, but it is best eaten within 2 days to enjoy the freshness of the kiwis.
I wish you success in making this delicious cake! Every bite will be an explosion of flavors that will remind you of sunny summer days. Feel free to share this recipe with friends or simply savor it alone during your moments of indulgence. Enjoy!
Ingredients
For the cake base: 60g sifted flour, 35g granulated sugar, 2 eggs. For the cream: 120g powdered sugar, 3-4 sliced kiwis, 500ml liquid cream. For the syrup: 75ml water, 85g powdered sugar.