Buttermilk Kiwi Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring 250 ml water, butter and salt to the boil. Add flour at once and stir with a wooden spoon until the dough separates from the bottom of the pot as a lump and forms a white film. Place in a bowl and immediately stir 1 egg into the hot dough. Let the dough rest for 10 minutes, then stir in the remaining eggs one after the other. Pour the choux pastry into a piping bag with a large perforated spout. Line a baking tray with baking paper and draw a circle of about 25 cm in size.

2. 2

   Spray a snail onto the circle, getting smaller and smaller with a distance of about 1 cm between each. Spray the rest of the dough as strips next to the base. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. (If you place an ovenproof dish with hot water in the oven, the choux pastry rises particularly well). Let the choux pastry base cool down. Soak gelatine in cold water. Mix buttermilk, 75 g sugar and vanillin sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of buttermilk. Stir the gelatine mixture into the rest of the buttermilk and chill for 10-15 minutes until it begins to gel. Whip the cream until stiff and fold into the buttermilk. Place the choux pastry base on a cake plate and place a cake ring around the base. Pour cream on the base and chill the cake for at least 4 hours, preferably overnight.

3. 3

   Stir in 3 tablespoons of buttermilk. Stir the gelatine mixture into the rest of the buttermilk and chill for 10-15 minutes until it begins to gel. Whip the cream until stiff and fold into the buttermilk. Place the choux pastry base on a cake plate and place a cake ring around the base. Pour cream on the base and chill the cake for at least 4 hours, preferably overnight. Crumble the remaining choux pastry strips into small pieces. Peel and slice the kiwis. Boil 1/8 litre water with 5 g sugar. Blanch the kiwi slices briefly in it and let them drain. Remove the cake from the cake ring. Just before serving, sprinkle with choux pastry crumbs and cover with kiwi slices. Decorate with lemon and balm and serve dusted with icing sugar

4. 4

   Peel and slice the kiwis. Boil 1/8 litre water with 5 g sugar. Blanch the kiwi slices briefly in it and let them drain. Remove the cake from the cake ring. Just before serving, sprinkle with choux pastry crumbs and cover with kiwi slices. Decorate with lemon and balm and serve dusted with icing sugar

5. 5

   12 hours waiting time

Nutrition Facts

KCAL
180 kcal

CARBS
17 g

FATS
9 g

PROTEINS
6 g