Ingredients to make Kiwi Cake:
- 200 g of pastry flour
- 60 grams of sugar
- 100 gr of butter (in pieces)
- 1 egg
For the cake
- 5 not very ripe kiwis
- 100 grams of sugar
- 4 eggs
- 20 grams of rum
- 30 gr of flour (better if it is strong but if it is pastry, nothing happens)
- 40 gr of corn flour
- 200 gr of liquid cream to whip but without whipping
To decorate
- 4 or 5 kiwis not too ripe
For the jam glaze
- 200 grams of sugar
- 3 tablespoons of jam
- 3 tablespoons of water
- 2 tablespoons lemon juice
How to make Kiwi Cake:
We put in the glass the flour, the sugar, the butter and the egg and mix 15 seconds, speed 3 ½. We remove the pasta from the glass, wrap it in transparent film, squeeze it well and let it rest in the refrigerator for about 20 minutes. This is when I put the oven to preheat. Now we are going to make the sponge cake: peel the kiwis and cut them into small pieces. We put them in the glass and add the sugar. Blend for 15 seconds, speed 6. Add the eggs, rum, flour and cream. Mix 20 seconds, speed 6.
When the 20 minutes have passed, remove the pasta from the base of the refrigerator, place it on a previously floured surface. We knead it with a floured rolling pin so that the dough does not stick, we place it in the mold that we are going to use (mine is removable circular). We press well to make it compact. Next, pour the sponge cream on top and bake for about 40-50 minutes at 180º. Meanwhile we are going to prepare the glaze: pour all the ingredients for the glaze and program 4 minutes, 100º, speed 6. I have used apricot jam, but lemon and kiwi jam are also very good. When the 40-50 minutes of baking are over, we check that it is well done and let it cool for a while. Then we peel the kiwis that we had to decorate and place them on the cake to our liking.
Finally we finish decorating by pouring a little icing on top and spreading it well over the entire surface. We serve cold.
