A stunningly beautiful and delicious kiwi cake "Spring" is perfect for any celebration. This cake strikes with the rich green color of the cakes and filling. And its taste is very balanced and aromatic. Green spinach biscuit, juicy and aromatic filling of apples and kiwi and a delicate curd layer are in perfect harmony with each other.
Preparing the Spring cake is not too difficult. If you follow all the nuances of cooking, then you will definitely succeed.
This kiwi cake can be made for any occasion. It is especially well suited for a large company of guests, because it turns out to be very large. From the specified amount of ingredients, a cake weighing 4 kg comes out and it is enough for 20 people.
Be sure to prepare this beautiful Spring cake with kiwi for your festive table. He will conquer everyone with his amazing taste and appearance!
Ingredients:
Spinach biscuit:
- eggs - 6 pcs.
- flour - 250 g
- sugar - 150 g
- spinach - 130 g
- vegetable oil - 2 tbsp. l.
- baking powder - 1 tsp l.
Fruit filling:
- green apples - 1 kg
- kiwi - 6 pcs.
- water - 500 ml
- jelly with kiwi (gooseberry) flavor - 3 packs
Curd filling:
- cottage cheese - 500 g
- sour cream 20% - 300 ml
- sugar - 150 g
- gelatin - 25 g
- vanilla sugar - 10 g
Decoration:
- water - 400 ml
- kiwi - 4 pcs.
- jelly with lemon flavor - 1 pack
- gelatin - 1 tsp l.
Step by step recipe
Cooking spinach biscuit
1. First, let's make a biscuit.
Divide 6 eggs into yolk and white.
Put 130 g of defrosted spinach in the chopper bowl, pour 2 tablespoons here. odorless vegetable oil and add 6 yolks. Grind everything until smooth.
2. I didn't manage to finely chop the frozen spinach with the chopper, so I pour it into a tall glass and chop it with a hand blender. If you use fresh spinach, then it is finely chopped in the chopper.
3. Beat the whites in a separate bowl, gradually adding 150 g of sugar. Beat until fluffy and firm foam is obtained.
4. Add the spinach-yolk mass to the whipped egg whites. Beat everything again until smooth.
5. Pour 250 g of flour and 1 tsp into a sieve. baking powder. Sift flour with baking powder into a bowl in 3 sets. Each time, gently stir the dough with a spatula. The dough should remain smooth and fluffy.
6. Transfer the finished dough into a mold, the bottom of which is covered with parchment paper. The size of my form is 24 * 24 cm. Distribute the dough evenly over the shape.
7. We put everything in the oven preheated to 180 degrees. Bake for about 40 - 45 minutes.
8. Cut off the top crust from the completely cooled biscuit. Cut the biscuit itself into 2 approximately identical cakes.
9. Put one sponge cake in the mold in which it was baked. We put an acetate film around it. Acetate film will allow you to make the cake taller than the shape and the cake will have smooth and even sides.
Cooking fruit filling
10. Cooking the filling.
Cut 1 kg of green apples into quarters. We clean each piece of seeds and peel. Cut the peeled apples into small cubes.
11. Take 10 kiwi and peel. Set aside 4 kiwi for decoration. Cut the remaining 6 kiwi into cubes.
12. Put chopped apples and kiwi in a three-liter saucepan. Pour 500 ml of water here. We put on medium heat. As soon as everything boils, remove the pan from the heat.
13. Add 3 packs of green jelly immediately. Each pack of jelly is designed for 500 ml of liquid. Mix everything well.
14. Leave the pan to cool down first on the table to room temperature, and then put it in the refrigerator. It is necessary to cool the jelly to such a state when it has not yet thickened, but it was no longer liquid. Also, to cool down faster, the pan can be placed in cold water. It took me about 2 hours.
The jelly should become like this.
Cooking syrup for impregnation
15. Cooking syrup for biscuit impregnation.
Pour ⅓ cup of water into a saucepan and add ⅓ cup of sugar. We put everything on fire. Let the syrup boil and turn it off.
We fold the cake
16. Soak both biscuit cakes with sugar syrup.
17. Put the jelly mass with fruit on the first cake. We level everything neatly. Top with a second biscuit.
18. We cover everything with cling film and set to cool in the refrigerator.
Cooking the curd layer
19. Preparing the curd layer.
Pour 25 g of gelatin into a bowl and pour 150 ml of cold boiled water. Mix everything and leave the gelatin to swell.
20. Pour 500 g of cottage cheese into a separate bowl, add 150 g of sugar and 10 g of vanilla sugar. Pour 300 ml of sour cream with 20% fat here. Beat everything with an immersion blender until smooth. You can also grind the curd through a sieve.
21. Dissolve the swollen gelatin over low heat, stirring constantly. We heat the gelatin to about 50 degrees.
22. Pour a couple of tablespoons of curd-sour cream into the melted gelatin and mix well.
23. Pour this mixture into the prepared curd mass in several approaches. Curd sour cream should be at room temperature. Mix everything with a whisk until smooth.
24. Pour the curd cream onto the biscuit in the form. Put it in the refrigerator again and let it freeze.
Cooking decoration
25. While the white layer hardens, prepare the kiwi.
Cut 4 kiwi into not very thin slices. Put the kiwi in a saucepan and pour boiling water over it.
26. We put on fire. Kiwi must be thermally processed, since they contain enzymes that will not allow the jelly to freeze. When the water boils, remove the saucepan from the heat and pour out the water.
27. Pour 1 bag of lemon-flavored jelly and 1 tsp into a bowl. gelatin. Pour 400 ml of boiling water here. We mix everything until the gelatin is completely dissolved. Let the prepared jelly cool to room temperature.
Decorating the cake
28. Put kiwi circles on the frozen curd layer. Pour on top with a spoon quite a bit of the already cooled jelly. This is to ensure that the kiwi does not float when we fill in the rest of the jelly. Put the cake in the refrigerator to freeze.
29. When the first layer of jelly has frozen and grabbed the kiwi slices in the right places, carefully pour in the remaining lemon jelly. Again, we set everything to freeze in the refrigerator.
30. We take the finished frozen cake out of the mold and remove the acetate film.
We rearrange the cake on a dish and serve.
The "Spring" cake turned out to be very beautiful and tasty. It perfectly combines fruit with jelly, delicate biscuit and curd cream. The cake is delicate and very light. This cake will appeal to everyone, both adults and children. This cake weighed 4 kg.
Video recipe
The recipe is taken from my culinary site. gotovimop.com