Buttermilk Kiwi Cake

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Place a low ovenproof dish or cup with hot water on the bottom of the oven. Line a baking tray with baking paper and draw 1 circle (approx. 25 cm Ø) on it

2. 2

   Bring 1/4 l water, butter, 1 pinch of salt and 1 teaspoon sugar to the boil. Add the flour at once and stir with a wooden spoon until the mixture comes off the bottom of the pot as a lump and forms a white film. Remove from the heat, knead in 1 egg with a hand mixer. Cool down for about 10 minutes. Knead in 2 eggs one by one

3. 3

   Pour the dough into a piping bag (large perforated nozzle). Spray the marked circle spirally at a distance of about 1 cm. Spray the rest of the dough as strips next to it. Bake for about 25 minutes. Cool down

4. 4

   Soak the gelatine in cold water. Mix buttermilk, lemon juice, 75 g sugar and vanillin sugar. Squeeze the gelatine, dissolve over low heat. Stir in 4 tablespoons of buttermilk, then stir into the rest of the buttermilk. Chill for about 10 minutes until it starts to gel. Whip cream until stiff, fold in. Close the cake ring around the cake base. Spread the cream on top. Chill for about 5 hours.

5. 5

   Peel and slice the kiwis. Boil 1/8 l water. Blanch the kiwis briefly in it, drain and let them cool down. Crumble the dough roughly. decorate the cake with kiwis, crumbs, icing sugar etc.