Kiwi Cake

42 min
0 People
42 min
INGREDIENTS for 0 people
  • 2 layer sponge cake
  • 1 ¾ oz butter
  • 1 cup milk
  • 5 oz whipped cream
  • 2 oz all-purpose flour
  • ½ cup Curaçao liqueur
  • 7 oz sugar
  • 4 kiwis
  • 1 package vanilla powder (or vanilla extract)
  • 7 oz confectioners sugar
  • 2 oranges
  • salt

Peel the kiwis and cut them in half lengthwise. Then thinly slice each half into thin half-moons. Collect the fruit in a soup plate, sprinkling layer by layer with some spoonfuls of sugar and leave to steep. Prepare a cream, by thickening the milk over moderate heat after mixing into the flour the rest of the sugar, the butter, the vanillin, the juice of the oranges and the grated rind of one of them. Thicken, stirring constantly, until it begins to boil. When it becomes dense, blend in the cream, beating gently from bottom to top, and leave to cool. Place one of the disks of spongecake on a plate. Sprinkle it with liqueur (diluted with the same amount of water) and cover with the cream. Lay on top of this the slices of kiwi, keeping aside a dozen of them for the decoration. Lay on top of these the second disk of spongecake and sprinkle this too with liqueur. Prepare a frosting by dissolving the icing sugar in two spoonfuls of previously diluted Curaçao and stirring until a dense, viscous mixture has been obtained. Pour this onto the surface of the cake and arrange in the center as decoration a little crown of kiwi half-moons. Put into the fridge until the moment of serving.

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