Kiwi Jelly Cakes
8 servings
45 minutes
Kiwi jelly pastries are a delicate treat where airy sponge cake combines with a refreshing layer of kiwi and velvety sour cream jelly. This dessert embodies European pastry tradition, where lightness and harmony of flavors play a key role. The bright green kiwi jelly adds an exotic tartness that beautifully complements the sweetness of the sponge cake. Thanks to gelatin, the dessert gains a firm texture, allowing enjoyment of each layer's rich flavor. Served in neat triangles, it is not only appetizing but also aesthetically pleasing. A great choice for festive tea parties or an exquisite meal finale, especially in summer when the freshness of fruits plays a special role.
1
Biscuit: 3 eggs, 0.5 cup sugar, 1 teaspoon baking powder, 2/3 cup flour.
- Chicken egg: 3 pieces
- Sugar: 210 g
- Baking powder: 1 teaspoon
- Wheat flour: 0.7 glass
2
Kiwi jelly: 250 grams of kiwi, 60 ml of water, 1/4 cup of sugar, 7 grams of gelatin.
- Kiwi: 250 g
- Water: 60 ml
- Sugar: 210 g
- Gelatin: 14 g
3
Sour cream jelly: 250 grams of sour cream, 50 grams of sugar, 7 grams of gelatin.
- Sour cream: 250 g
- Sugar: 210 g
- Gelatin: 14 g
4
Beat the yolks with 50 g of sugar for 5 minutes. Gradually sift in the flour and knead the dough. Add softened butter. Whip the egg whites with a pinch of salt until peaks form, then add the remaining 10 grams of sugar. Gradually fold the egg whites into the dough, mixing gently.
- Sugar: 210 g
- Wheat flour: 0.7 glass
- Butter: 100 g
- Chicken egg: 3 pieces
- Sugar: 210 g
5
Preheat the oven to 210 degrees. Pour the batter onto parchment paper and spread it on the baking tray. It should be about 1 cm thick. Bake for 10 minutes.
- Wheat flour: 0.7 glass
6
Peel and slice the kiwi. In a pot, add sugar and 1.5 tablespoons of water. Once it starts boiling, add the kiwi to the syrup. Cook for about 10 minutes.
- Kiwi: 250 g
- Sugar: 210 g
- Water: 60 ml
7
Pass the cooked kiwi through a fine sieve. Since the color of the kiwi will change and become darker, you can add a tiny bit (literally one crystal) of green dye to make the jelly color more vibrant. Dissolve gelatin (I have quick-dissolving) in 60 ml of water. Add the gelatin to the kiwi mixture. Stir. Let this mixture thicken a bit. This is necessary to prevent the jelly from soaking into the biscuit.
- Kiwi: 250 g
- Gelatin: 14 g
8
Cut the sponge cake into two parts. Pour kiwi jelly on one part and place it in the fridge until fully set. Then cover it with the second part.
- Wheat flour: 0.7 glass
9
Take a little water and dissolve the remaining 7 grams of gelatin in it. Add sugar to the sour cream and let it sit for 5 minutes to dissolve the sugar. Pour the gelatin into the sour cream mixture and mix well.
- Gelatin: 14 g
- Sour cream: 250 g
- Sugar: 210 g
10
Now there's a little trick. Place the biscuit with kiwi jelly on a sheet of foil. Wrap the biscuit with the foil, leaving small edges. Now you can pour a layer of sour cream jelly. The foil is used to keep the sour cream on top of the biscuit. You can also use a deep dish of suitable size instead of foil. Put the cake in the fridge until the sour cream jelly sets. Just take it out and cut it into triangles. Serve decorated with kiwi and lemon.
- Kiwi: 250 g