There are many myths and signs in cooking. For example, that on a full moon you cannot knead the dough, or that the rise of a biscuit depends on the mood of the chef. Another legend is the assertion that gelatin does not freeze in the presence of kiwi. Kiwi cakes prepared according to this recipe refute the existing legend. The cakes will turn out sour-sweet, juicy and very tasty.
It is necessary
- For the kiwi layer:
- - gelatin - 15 g;
- - sugar - 1/4 cup;
- - water - 3 tablespoons;
- - kiwi - 500 g.
- For the creamy layer:
- - gelatin - 15 g;
- - sugar - 0.5 cups;
- - sour cream 25% - 500 g.
- For the test:
- - flour - 2/3 cup;
- - baking powder - 1 tsp;
- - sugar - 0.5 cups;
- - eggs - 3 pcs.
Instructions
Step 1
Soak 30 g of gelatin in cold boiled water. Combine all ingredients for the dough, pour into a large baking sheet, carefully lined with baking paper.
Step 2
Preheat oven to 200oC and place a baking sheet in it and bake until browning.
Step 3
Remove from oven and cut crosswise. Trim the edges slightly. Peel the kiwi, cut into pieces and place in a small saucepan. Add sugar and 3 tablespoons of water. Simmer the mixture on a gentle boil for 10 minutes.
Step 4
You can add 1 drop of green food coloring to the mass, as the kiwi will turn yellowish during cooking. After removing the mass from the heat, stir in the first part of the already swollen gelatin.
Step 5
Put the cake in a mold, if there is no mold, make it like it from foil folded in two layers. Spread the paste made from kiwi on top of the crust and cover with a second crust.
Step 6
Dissolve the rest of the gelatin. To do this, put a cup of gelatin in a container with hot water and hold it for a while.
Step 7
Whisk the sugar and sour cream, pour the gelatin in a stream and stir a little more. Place the sour cream on top of the second crust. Refrigerate the kiwi cake overnight. Cut the finished biscuit into nine parts and decorate as you wish. You can use it with tea, coffee, jelly or compote.
