Kiwi and strawberry cake

Kiwi and Strawberry Cake – A Refreshing Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 3 hours (plus cooling time)
Number of servings: 12

The history of the kiwi and strawberry cake recipe intertwines with family traditions and moments of celebration. This cake is not just a simple dessert, but an explosion of flavors and colors that brings a smile to the faces of loved ones. It is perfect for a birthday, a spring picnic, or simply to celebrate an ordinary day.

Ingredients:

For the sponge:
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- A pinch of salt
- Vanilla essence (or another preferred essence)

For the syrup:
- 200 ml water
- 150 g sugar
- Essence (optional)

For the strawberry cream:
- 250 ml whipping cream
- 4 tablespoons of powdered sugar
- 500 g ripe strawberries (plus a few for decoration)
- One packet of gelatin

For the kiwi cream:
- 250 ml whipping cream
- 5-6 tablespoons of sugar
- 500 g well-ripened kiwi
- One packet of gelatin

For decoration:
- 6-7 tablespoons of strawberry jam
- Halved strawberries
- Thin slices of kiwi
- Whipped cream (optional)

Step 1: Preparing the sponge

Start by preparing the sponge, which will be the base of this delicious cake. In a large bowl, beat the egg whites with a pinch of salt using an electric mixer until you achieve a firm foam. Gradually add the sugar, continuing to mix until you obtain a glossy meringue. This step is essential to give the sponge a fluffy texture.

Once you have the meringue, add the vanilla essence and the crushed egg yolks, gently folding in with a spatula to avoid losing the air from the egg whites. Finally, incorporate the flour, sifting it to avoid lumps. Mix gently with up-and-down motions until everything is well combined.

Pour the mixture into a springform pan lined with baking paper. Bake in a preheated oven at 180°C for about 30 minutes or until the sponge is golden and passes the toothpick test. Allow it to cool completely on a rack.

Step 2: Preparing the syrup

Meanwhile, prepare the syrup. Place the water and sugar in a small saucepan and bring to a boil. Stir until the sugar is completely dissolved. If desired, you can add an essence, such as rum or lemon, for extra flavor. After a few boils, remove the syrup from the heat and let it cool.

Step 3: Preparing the creams

For the strawberry cream, whip the cream with the powdered sugar until fluffy. Hydrate the gelatin in cold water according to the package instructions, then melt it in a double boiler or in the microwave, being careful not to boil it. Add the melted gelatin to the whipped cream. Puree the cleaned strawberries and add them to the cream mixture, folding gently.

Repeat the process for the kiwi cream: whip the cream with sugar, hydrate and melt the gelatin, then puree the kiwis and combine them with the cream.

Step 4: Assembling the cake

Once the sponge has cooled, cut it into three equal horizontal discs. Using the pan in which you baked the sponge, start assembling the cake. Place the first sponge disc at the bottom of the pan, lightly soaked with syrup. Pour the strawberry cream over it, then add the second disc, which should also be soaked. On top of this, pour the kiwi cream. Cover with the last sponge disc and spread the strawberry jam over the top.

Step 5: Cooling and decorating

Let the cake chill in the refrigerator for at least 3 hours, but for an even better result, leave it overnight. This way, the flavors will intensify, and the sponge will absorb the syrup.

After the cooling time has passed, open the pan and transfer the cake to a platter. Decorate with thin slices of kiwi and halved strawberries. If you want an extra touch of elegance, you can add whipped cream around the edges.

Practical tips:

- Use room temperature eggs for a fluffier sponge.
- The strawberries and kiwis should be very ripe, as they will add natural sweetness to the cake.
- Make sure the sponge is completely cooled before cutting to avoid crumbling.
- The cake can be stored in the refrigerator for 2-3 days, but it is best enjoyed within the first 24 hours.

Frequently asked questions:

- What can I do if I don't have gelatin?
You can use agar-agar as a plant-based alternative. Make sure to follow the usage instructions to achieve a similar result.

- How can I make this cake less sweet?
You can reduce the amount of sugar in the creams and syrup. Additionally, you can use less ripe strawberries and kiwis for a more tart flavor.

Delicious combinations:

This cake pairs perfectly with a fruit tea or a sweet wine. You can also serve it alongside vanilla ice cream for a delightful contrast of textures and flavors that will delight the taste buds.

Enjoy every bite of this kiwi and strawberry cake, which is not only a visual delight but also a healthy choice, full of vitamins. Bon appétit!