Kiwi Cake
Description
The recipe won't take much time. In essence, this kiwi cake recipe is a basic recipe for a flourless cake. If you like, you can use any topping, but kiwi is my favorite—it looks beautiful and pairs wonderfully in flavor too. This homemade kiwi cake is a wonderful alternative to store-bought heavily processed cakes, and wow, how fast it disappears when fresh, with tea or coffee—you can't imagine. So, shall we give it a try? :) The bake is ready. Serve it at the table.
Instructions
- 1
Step 1
First, finely grind the poppy seeds and nuts in a blender. Mix them with breadcrumbs.
- 2
Step 2
Whisk the egg yolks with sugar until the mixture turns lighter and more translucent.
- 3
Step 3
In another bowl, beat the egg whites with vanilla.
- 4
Step 4
Combine the poppy seeds (with breadcrumbs and nuts) with the yolk mixture and stir. Gradually add the beaten egg whites to the same bowl and gently fold together until light and airy.
- 5
Step 5
Spread the mixture into a round baking pan. Bake at 200 degrees for 25 minutes. Remove the baked layer and cut it in half horizontally. Spread one layer with the cottage cheese cream (to prepare it: mix the cottage cheese cream with heavy cream and whip lightly slightly), cover with the other layer from above. Generously coat the top layer with the remaining cottage cheese cream. Let me fix "whip lightly slightly" → "and whip briefly" / "lightly whip" Spread the mixture into a round baking pan. Bake at 200 degrees for 25 minutes. Remove the baked cake layer and cut it in half horizontally. Spread one half with cottage cheese cream (for it: mix cottage cheese cream with heavy cream and whip lightly), cover with the other half on top. Spread the upper layer generously with the remaining cottage cheese cream. "topping" vs "spread" — good. I'll remove the duplicate typo and deliver final. Spread the mixture into a round baking pan. Bake at 200 degrees for 25 minutes. Remove the baked cake layer and cut it horizontally in half. Spread one layer with cottage cheese cream (prepare it by mixing cottage cheese cream with heavy cream and whipping briefly), cover with the other layer from above. Generously frost the top layer with the remaining cottage cheese cream.
- 6
Step 6
Top the cake with sliced kiwi wedges; you can optionally grate a little chocolate on top. Refrigerate the finished cake for 2–3 hours to set, then serve. Enjoy!