Kiwi Cake Recipes. Fruit used as decoration

Ingredients:

Korzh:
● 400 g shortbread biscuits
● 150 g butter
I jelly:
● 2 pack. store-bought kiwi flavored jelly
● 2 kiwi
● 25 g gelatin
II jelly:
● 750 g sour cream
● 500 ml milk
● 35 g gelatin
● 200 g sugar

Cooking:

7. This move worked and after 4 hours the jelly was ready.
8. She held the bowl a little in hot water and the jelly easily moved away from the vessel. I covered the top with a cake mold and turned it over, so it turned out to be in the middle.
9. Next, the milk was brought almost to a boil and filled with gelatin. Stir well until completely dissolved and let it cool.
10. Beat sour cream with sugar with a mixer until the sugar is completely dissolved. I added vanilla in the process. During cooking, try the cream, it should be sweet, as fresh milk will be added later.
11. Without turning off the mixer, add milk with gelatin in a thin stream. This is done so that lumps do not appear and gelatin does not immediately seize from cold sour cream.
12. This mixture was carefully poured into a free place in the form and put in the refrigerator for another hour.
13. This time was enough to grab. Carefully removed the sides and cling film. The weight of the finished cake is approximately 2 ½ - 3 kg.
To be honest, when the kiwi jelly didn’t work out, I wanted to give up this idea, but I’m glad that I finished the recipe. My home and visiting guests in the evening were shocked at first by the unusual appearance of the cake, and then by the taste. It turned out very tender and airy, sweet and sour in taste. When you finish eating a piece, you really understand that another one will not fit into you.

I tried jelly made from milk and sour cream. I didn’t like these options, so I took a chance to combine these products and made the right decision. In tandem, they worked 100%. This part of the cake was similar to a soufflé, only denser in texture.

Active cooking time: 40 minutes

Difficulty level: average

To make the cake I needed:
Korzh:

400 g shortbread cookies

I jelly:
- 2 pack. store-bought kiwi flavored jelly
- 2 kiwi
- 25 g gelatin
II jelly:
- 750 g sour cream
- 500 ml milk
- 35 g gelatin
- 200 g sugar

7. This move worked and after 4 hours the jelly was ready.

8. She held the bowl a little in hot water and the jelly easily moved away from the vessel. I covered the top with a cake mold and turned it over, so it turned out to be in the middle.

9. Next, the milk was brought almost to a boil and filled with gelatin. Stir well until completely dissolved and let it cool.

10. Beat sour cream with sugar with a mixer until the sugar is completely dissolved. I added vanilla in the process. During cooking, try the cream, it should be sweet, as fresh milk will be added later.

11. Without turning off the mixer, add milk with gelatin in a thin stream. This is done so that lumps do not appear and gelatin does not immediately seize from cold sour cream.

12. This mixture was carefully poured into a free place in the form and put in the refrigerator for another hour.

13. This time was enough to grab. Carefully removed the sides and cling film. The weight of the finished cake is approximately 2 ½ - 3 kg.

To be honest, when the kiwi jelly didn’t work out, I wanted to give up this idea, but I’m glad that I finished the recipe. My home and visiting guests in the evening were shocked at first by the unusual appearance of the cake, and then by the taste. It turned out very tender and airy, sweet and sour in taste. When you finish eating a piece, you really understand that another one will not fit into you.

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1. I turned the cookies into crumbs using a blender.
2. Melted the butter, cooled and added to the liver. She kneaded the dough. It turned out quite crumbly, but wet.
3. I covered the baking dish with cling film. I put the dough on the bottom and spread it over the entire surface, pressing it well. Then put it in the fridge.
4. I spread the packaged jelly according to the instructions, poured it into a bowl, which resembled a baking dish in shape, but was lower and smaller in volume. I put it in the fridge to chill.
5. After a while, I added sliced kiwi. This is what became my mistake. It turns out that kiwi and pineapple cannot be added fresh in jelly, as they neutralize the effect of gelatin.
6. During the night it did not freeze, but I did not despair, I melted it over a small fire. Meanwhile, additional gelatin was diluted in hot water and added to the kiwi syrup. Put it back in the fridge.

7. This move worked and after 4 hours the jelly was ready.
8. She held the bowl a little in hot water and the jelly easily moved away from the vessel. I covered the top with a cake mold and turned it over, so it turned out to be in the middle.
9. Next, the milk was brought almost to a boil and filled with gelatin. Stir well until completely dissolved and let it cool.
10. Beat sour cream with sugar with a mixer until the sugar is completely dissolved. I added vanilla in the process. During cooking, try the cream, it should be sweet, as fresh milk will be added later.
11. Without turning off the mixer, add milk with gelatin in a thin stream. This is done so that lumps do not appear and gelatin does not immediately seize from cold sour cream.
12. This mixture was carefully poured into a free place in the form and put in the refrigerator for another hour.
13. This time was enough to grab. Carefully removed the sides and cling film. The weight of the finished cake is approximately 2 ½ - 3 kg.
To be honest, when the kiwi jelly didn’t work out, I wanted to give up this idea, but I’m glad that I finished the recipe. My home and visiting guests in the evening were shocked at first by the unusual appearance of the cake, and then by the taste. It turned out very tender and airy, sweet and sour in taste. When you finish eating a piece, you really understand that another one will not fit into you.

I tried jelly made from milk and sour cream. I didn’t like these options, so I took a chance to combine these products and made the right decision. In tandem, they worked 100%. This part of the cake was similar to a soufflé, only denser in texture.

A dessert that can prevent the appearance of gray hair, improve lipid metabolism in the body and burn unnecessary fats - is it a dream or reality? No, this is quite real, since the “medicinal berry” or “Chinese gooseberry”, better known to many as kiwi, has such truly miraculous properties.

Quick Cake Recipe

Baking cake layers requires a certain amount of time, which may be short before the arrival of guests. In this situation, purchased biscuit cakes will help out. You can find them in almost any grocery store. The hostess will only have to prepare the cream and assemble the cake, decorating it to your liking.

The procedure for making a cake with kiwi from ready-made cakes:

Since the cakes are already ready, the first thing to do is to prepare the cream. Using an immersion blender, beat the cottage cheese into a fluffy homogeneous mass without grains. Then, continuing to beat, add condensed milk to the cream. It can be both regular and boiled. The cream is ready;
Remove the skin from the fruit and turn them into thin round slices. If the finished cakes are dry, then they can be soaked in syrup or give the assembled cake more time to soak with cream;
Lubricate each finished cake generously with cream (it will turn out to be a lot), spread pieces of kiwi and / or other fruits on top. So repeat until the cakes and fruits run out. Coat the sides and top with cream and decorate in a way that the confectioner's fantasy suggests.

Cake "Turtle" with kiwi

This cake is often called "Emerald Turtle" because of the color of the finished dessert and the abundance of kiwi in it. Another feature of this baking is that the cakes are baked not in the oven, but in a pan. Since the surface of the cake is decorated with kiwi slices, so that they do not darken and do not get weathered, they can be covered with a cold decor gel or a thin layer of cake jelly.

For cakes, cream and fruit layer you will need:

370 g of condensed milk;
3 chicken eggs (1 - in the dough, 2 - in the cream);
5 g of baking soda;
3 ml of table vinegar;
500 g flour (including 50 g for cream);
500 ml of milk;
220 g butter;
200 g of sugar;
10 g vanilla sugar;
800 g kiwi.

All culinary processes for preparing dessert will take 120 minutes.

The calorie content or energy value of a 100-gram serving will be 220.0 kilocalories.

The sequence of preparation steps:

Cake baking begins with the preparation of custard. Mix regular sugar with vanilla and the required amount of flour. Beat two eggs with a mixture of dry ingredients, pour milk into the resulting mixture and send everything to the fire;
Boil the milk base of the cream over medium heat, not forgetting to stir continuously so as not to burn, until a non-disappearing trace from the spatula on the surface. After removing the cream from the heat, immediately add the oil to it and stir until smooth. Then cover with cling film in contact so that a crust does not appear on the surface;
For the dough, mix condensed milk with egg, slaked soda and flour. The result is a dough similar in texture to shortbread;
From the resulting amount of dough, you need to bake eight cakes of different diameters (two each 20, 22, 24 and 26 cm). You need to roll out the cakes very thinly, and fry in a dry frying pan. Baking time from 40 seconds to 1 minute. Dough scraps also need to be baked, they will help give the cake a smoother shape;
Peel the kiwi and cut into thin circles, approximately 1 mm. After this process is completed, you can proceed with the assembly. Lubricate the largest cake with cream, lay a layer of kiwi on it, repeat the layer of cream. Thus, layer the rest of the cakes, moving from large diameters to smaller ones;
Dip the cream samples into the cream and use them to shape the cake into a hemisphere. Cream, which will remain plentifully coat the cake. Put a circle of kiwi in the center of the circle on top, lay the whole cake with other circles overlapping in a circle;
You can also lay out a muzzle, tail and paws from kiwi or scraps of dough. After the cake is soaked (at least 20 minutes), it can be served at the table.

Kiwi and sour cream jelly cake recipe

Bright green jelly with kiwi pieces, covered with the most delicate sour cream mousse based on shortbread cookies and chocolate, will delight any gourmet with its taste and appearance. To prepare such a cake without baking and with minimal time.

In the process of preparing a bright fruit dessert, you will need:

300 g shortbread cookies;
100 g butter;
20 g chocolate;
500 ml of fat (can be homemade) sour cream 20-30% fat;
250 ml of milk;
20 g granulated gelatin;
3 g vanillin;
120 g kiwi;
100 g jelly with kiwi flavor;
400 ml of water.

Having started work on preparing treats, after 2.5 hours it can be served at the table.

The calorie content of 100 g of the finished cake is 228.3 kcal.

Work sequence:

Curd cake with kiwi and banana

This cottage cheese dessert with fruit is prepared without baking and will be a real find in the hot season. Oatmeal cookies are used as the basis of the cake, but if desired, it can be replaced with ready-made biscuit cake, baked on your own or purchased in a store.

List of ingredients used:

400 g oatmeal cookies;
200 g butter;
500 g of cottage cheese rubbed through a sieve;
200 ml of natural yogurt;
180 g of sugar;
100 ml of milk;
30 g of gelatin;
100 ml of water;
5 g vanilla powder;
150 g of grapes;
200 g bananas;
200 g kiwi;
for decoration, ready-made whipped cream and jelly for the cake.

Since after assembly, the torus will need to spend some time in the cold so that it freezes well, the total cooking time will be 4-5 hours.

The energy value of the main ingredients will be 261.3 kcal per 100 g, the total calorie content of the finished dessert will depend on the calorie content and the amount of cream and jelly used for decoration.

Cooking method:

Crush the cookies into small crumbs and mix with soft butter. Distribute the resulting mass in an even layer along the bottom of a detachable form (diameter up to 26 cm) and tamp well. At the time of preparation of the curd layer, remove the form with cookies in the refrigerator;
Pour gelatin (20 g) with milk and leave to swell for the time specified in the instructions for gelatin. Cottage cheese with yogurt is thoroughly interrupted with a submersible blender. Warm the swollen grains of gelatin in a steam bath or microwave until completely dissolved. Introduce liquid gelatin with milk in a thin stream into the curd mass, continuing to work with a blender;
Peel the fruit and cut into slices. After that, you can start assembling. Put banana circles on the cookie base and pour half of the curd cream, then lay a layer of kiwi slices and pour the remaining cream. Remove the cake for half an hour in the refrigerator;
In the meantime, prepare sugar-coated fruit for garnish. Dissolve the remaining gelatin in water, dip the grapes and circles of banana and kiwi in it, then roll the fruits in sugar and dry them on a paper towel;
On the surface of the seized dessert, beautifully lay out the candied fruits and carefully pour them with a layer of cake jelly, prepared according to the manufacturer's instructions;
Put the cake in the refrigerator for several hours, before serving, remove the sides of the detachable form and decorate the sides of the dessert with ready-made whipped cream.

Biscuit cake with kiwi and banana

This cake perfectly combines soft juicy biscuit, sourness of thin kiwi slices, sweetness and pleasant aroma of bananas on sour cream with condensed milk. Preparing this dessert is not difficult, the main thing is the full observance of the step-by-step algorithm.

For baking a biscuit, making cream and assembling a cake, use:

8 chicken eggs;
500 g of granulated sugar;
320 g flour;
5 g salt;
5 g vanillin;
800 ml of homemade thick sour cream;
380 g of condensed milk;
200 g of powdered sugar;
200 g bananas;
200 g kiwi;
100 ml of water.

It will take about an hour to bake the cake, a little less to prepare the cream and assemble the cake, but keep in mind that it will take time for the biscuit to rest in the refrigerator from 8 to 12 hours. The same amount of finished baking will be soaked.

Calorie treats - 287.6 kcal / 100 g.

Steps of preparation:

For the biscuit cake, beat separately eight yolks with 200 g of granulated sugar until white. With proteins, do the same steps, using another 200 g of sugar and salt, but you need to achieve soft peaks;
Carefully fold the egg whites into the yolks with a spatula. Movement should be from the bottom up. Then sift the flour with vanilla and mix into the dough in two steps;
Bake the mass with one cake in a preheated oven to 180-200 degrees. This amount of dough is calculated on a form with a diameter of 24 cm. The baking time will be from 25 to 40 minutes;
Wrap the finished cake with cling film so that it does not become weathered, and send it to rest in the refrigerator overnight. After such a procedure, it can be cut with a minimum amount of crumbs;
For the cream, beat fat sour cream (preferably homemade) with powdered sugar, then continue whisking at low speed to add condensed milk. For flavor, you can add a little vanilla. If sour cream is from the store, then for the desired consistency of the cream, it will need to be weighed or use a thickener, for example, gelatin;
The prepared biscuit must be cut into 4 cakes. From the prescription amount of water and 100 g of sugar, boil the syrup and, after cooling, soak the cakes. Impregnation must be cooled down so that the cream does not float;
Cut kiwi and bananas into thin circles and you can collect the cake. Lubricate each cake generously with cream, put fruit circles on the cream, alternating kiwi and banana. Top the cake with cream and decorate with fruit. Give the dessert some time to soak and serve.

When buying kiwi in the store, you need to give preference to harder fruits, since specimens that are soft when pressed can be spoiled. It is better to buy a hard fruit, and then let it lie down for a while so that it reaches the required degree of softness.

A ready-made dessert with this fruit as part of the ingredients can be decorated with cherries, bananas, pineapples, strawberries, almond petals or coconut flakes. These products complement the exotic taste of kiwi well.

The popularity of many exotic fruits has recently increased. More recently, pineapples, avocados, mangoes or kiwis were not so familiar products for us. The last of the mentioned overseas fruits has become widely used in decorating various confectionery and desserts. And all thanks to its extraordinary freshness and bright color. In addition, kiwi is a very healthy fruit. Therefore, all kinds of light dishes are made from it, which may include other, no less tasty and colorful components. An example is a fruit salad with kiwi, strawberries, bananas and citrus fruits. Try to cook original pastries, decorating them with fresh green circles - you will certainly earn praise from family and friends! We offer several recipes for kiwi cakes. Colorful pieces can cover both the top and sides of the confectionery.

Curd cake with kiwi and bananas

This pastry can be safely called a cottage cheese dessert. Because it is based on a tender mass of cottage cheese, whipped cream and fruit jelly. The cake does not require baking, except for biscuit cakes. To prepare them, you need six eggs, a glass of sugar and a glass of flour. Whip the ingredients into a fluffy homogeneous mass and bake a biscuit. Cut the cooled cake horizontally into two equal parts. Cover a detachable cake pan with cling film. Now the most interesting moment is the formation of a culinary masterpiece. A thin biscuit cake is placed at the bottom of the container. The side walls are lined with peeled kiwi (it is recommended to cut the fruit into slices). The next step is pouring the curd-jelly mass into the mold, which is prepared as follows:

soak 30 g of gelatin in 100 g of water and leave for thirty minutes;
peel five kiwis, cut, mix with a glass of sugar and cook for two minutes;
add the swollen gelatin to the hot fruit mass and mix until it is completely dissolved;
Beat 500 g of cottage cheese with a mixer with a glass of sugar;
mix the curd and gelatin masses;
whip a glass of chilled heavy cream until thick and put in the resulting mixture, mix gently;
fill the mold with the cream cheese mixture and place in the refrigerator to set.

After 2-3 hours, cover the dessert with the remaining biscuit cake. Carefully invert the pan onto a wide platter and open carefully so as not to damage the cake. Remove the film, grease the top and sides of the product with any suitable cream, sprinkle with coconut flakes and decorate with fresh fruit.

Sand layer cake

Softened margarine is chopped with a knife with flour, mixed with sugar and soda. Half of the loose "crumb" is poured onto a deep baking sheet or into a mold. Kiwi is laid out on top - the fruit must be ripe, but not overripe. Everything is covered with a second layer of shortcrust pastry. The last step in preparing for baking is laying out thinly sliced kiwi. Cooking time in the oven - thirty minutes. After baking, the cake must be cooled and only then cut.

Jelly cake with kiwi

As the bottom layer of this confectionery product, any cakes soaked in cream can serve. The most delicate and delicious is a cake made from biscuit and custard cream. Put the biscuit cake in a detachable form, generously grease it with cream. Then lay out the kiwi sliced \u200b\u200bin thin circles - the fruit must be sweet - so that a decent fruit layer is obtained, then apply the cream, and lay the remaining biscuit on top. The top of the cake must be completely covered with kiwi circles and poured with jelly - ordinary packaged or special, designed for pouring confectionery. After the dessert has completely solidified, the form is removed. Serve your masterpiece completely chilled.