Pastry with kiwi
Pastry with kiwi
In cooking, there are a lot of myths and signs. For example, that the full moon can not mix the dough, or that the mood of the cook depends on the rise of the biscuit. Another legend is the statement that gelatin in the presence of kiwi does not freeze. Cakes with kiwi, cooked according to this recipe, will refute the existing legend. Cakes will be sour-sweet, juicy and very tasty.
You will need
- For the kiwi layer:
- - gelatin - 15 g;
- - sugar - 1/4 cup;
- - water - 3 tablespoons;
- - Kiwi - 500 g.
- For a creamy layer:
- - gelatin - 15 g;
- - sugar - 0,5 glasses;
- - sour cream 25% - 500 g.
- For the test:
- - flour - 2/3 cup;
- - baking powder - 1 teaspoon;
- - sugar - 0,5 glasses;
- - eggs - 3 pcs.
Instructions
1
Soak in cold boiled water 30 g of gelatin. Mix all the ingredients for the dough, pour onto a large baking tray, carefully prepared with baking paper.
2
Preheat the oven to 200oC and, placing the baking sheet there, bake until tender.
3
Remove from the oven and cut the layer across. Lightly level the edges. Peel kiwi from the skin, cut into pieces and put in a small saucepan. Add sugar and 3 tablespoons of water. Boil the mixture with light boiling for 10 minutes.
4
You can add 1 drop of food color to the mass of green, as when cooking the kiwi it will turn yellowish. Taking off the mass from the fire, intervene in it the first part of the already swollen gelatin.
5
Place the cake in the mold, if there is no mold, make it similar to a two-layered foil. Apply a mass made from kiwi to the cake and cover over the second cake.
6
Dissolve the rest of the gelatin. To do this, put a cup of gelatin in some hot water container and hold it for a while.
7
Whisk the sugar with sour cream, pour the gelatin sprayand stir a little more. Place sour cream on top of the second cake. Put the cake with the kiwi in the fridge overnight. Finished biscuit cut into nine pieces and decorate at your own discretion. You can eat with tea, coffee, jelly or compote.
