Biscuit cake with kiwi and cream

Ingredients

• 12 g gelatin (plates)
• coconut flakes for sprinkling
• 2 eggs
• 1/3 st. Sahara
• 1/2 st. flour
• 1 st. l. starch
• 500 ml cream with a fat content of 33-35%
• 2 Art. l. Sahara
• 300 ml water
• 2-3 tablespoons of strawberry jam
• 1 tsp lemon juice
• 2 kiwis

Cooking

Step 1

Prepare a biscuit: separate the yolks from the proteins. Grind the yolks with half the sugar. Whisk the egg whites with the second half of the sugar. Sift flour and starch. Add the whites to the yolks, carefully add the flour and gently mix from the bottom up so that the proteins do not settle. Grease the form with oil, pour the dough and bake in a preheated oven at a temperature of 200 degrees until cooked.

Step 2

Cool the finished biscuit and cut lengthwise into 2 halves. Cut off hard crusts. Prepare the soak. Mix water, strawberry jam and lemon juice, bring to a boil and soak the cakes with warm syrup. Let the cakes lie down a bit and soak.

Step 3

Prepare cream from cream: soak gelatin in water. Part of the cream (a few tablespoons - only to dissolve the gelatin) heat and dissolve the soaked gelatin, cool. Whip cream with sugar, at the final stage of whipping, mix in the cooled gelatin mixture. Set aside a few tablespoons of whipped cream for garnish. 1.5 kiwi cut into small pieces and mix with cream.

Step 4

Spread 2/3 of the cream on the bottom cake and cover with the second cake. Spread 1/3 of the cream on the top cake and sprinkle with coconut flakes. Carefully cut the biscuit into portioned cakes. Decorate each cake with whipped cream and kiwi.