Currant and Kiwi Cake

70 min
0 People
70 min
INGREDIENTS for 0 people

200 g all-purpose flour

50 g sugar

120 g butter

1 egg



For the filling

4 egg white

125 g sugar

50 g fresh coconut pulp

50 g chopped toasted hazelnuts

750 g currant

3 kiwi



For the glaze

1 Packet of gelatin sheet

250 ml white wine



Prepare a shortbread dough by mixing together the flour, sugar, butter and egg. Roll out and place in a buttered cake pan. Press the excess dough around the edges of the pan. Prepare the filling: whip the egg whites to firm peaks, add the sugar and mix in the hazelnuts. Wash the currants and remove the stems, using a fork. Stir in 2 cups of whipped egg whites and spread across the base of the cake. Bake in a 400 °F oven for about 40 minutes. Then cover the top of the cake with the remaining currants. Peel the kiwi and cut into slices, arranging them around the currants. Prepare a glaze with the wine and sugar, following the instructions on the box. Spread on the cake.

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