A Kiwifruit spring Rhapsody
100 g sugar
100 g plain flour
1 vanilla sugar
3 tbsp cornstarch
a little of mint essences (for green colour)
500 ml milk
300 ml heavy cream
100 g sugar
2 vanilla puding powder
1 clear glaze for cakes
3-4 tbsp sugar
250 ml water or fresh juice, eg. apple
(if you use water, you can add a few drops of lemon to better tune with the kiwifruit)
Beat eggs with handheld mixer on a higher speed. Add gradually sugar and vanilla sugar. When the mixture becomes foamy, gradually add the sifted flour, baking powder and density and cornstarch. Gently stir and finally add a little essence of mint. Pour the mixture in a greased pan size 20×30 cm and place it in a preheated oven at 180° C for about 25 minutes. Pour some milk over chilled cake to keep moisture.
Pour heavy cream in the milk and let it boil. Stir pudding powder and sugar with a little milk to dissolve. Then add the mixture to the boiling milk a heavy cream. Cook mixture for 2-3 minutes on light heat with slight stirring. Coat cake with the cooled cream.
Peel the kiwi and cut it on thin rings, then align them over the cream. Mix clear glaze with sugar, then pour water or the fresh fruit juice and prepare according to the instructions from the bag. Then pour it over the fruit and let it tighten. Serve cake chilled.