Curd Kiwi Cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the short pastry, knead 125 g sugar, fat, flour and egg to a smooth dough. Cover and chill for about 30 minutes. Put aside about 1/4 of the dough for the cookies. Roll out the rest of the dough in a greased fat pan of the oven. Prick several times with a fork, bake in a preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 20 minutes and let cool down. In the meantime roll out the remaining dough thinly on a floured work surface.

2. 2

   Cut out flowers and butterflies alternately. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 10 minutes. For the filling, whip 200 g cream until stiff. Whip the cake aid and 1/2 litre water with the whisk of the hand mixer for approx. 3 minutes until frothy. First stir in portions of quark, then prepared cream. Spread the cream on the shortcrust pastry base and chill. In the meantime, peel the kiwis and cut them into thin slices. Mix 1 packet of cake glaze with 2 level tablespoons of sugar. Gradually stir with 1/4 litre of water until smooth. Bring to the boil while stirring. Spread on the quark cream.

3. 3

   Spread the cream on the shortcrust pastry base and chill. In the meantime, peel the kiwis and cut them into thin slices. Mix 1 packet of cake glaze with 2 level tablespoons of sugar. Gradually stir with 1/4 litre of water until smooth. Bring to the boil while stirring. Spread on the quark cream. Cover with kiwi slices. Prepare the rest of the glaze and add it to the kiwis by the spoonful. Divide the cake into pieces shortly before serving. Whip the rest of the cream until stiff and place in a piping bag with a star-shaped spout. Decorate the cake pieces alternately with cream tuffs, pistachios and the cookies coated with coloured icing

4. 4

   Cover with kiwi slices. Prepare the rest of the glaze and add it to the kiwis by the spoonful. Divide the cake into pieces shortly before serving. Whip the rest of the cream until stiff and place in a piping bag with a star-shaped spout. Decorate the cake pieces alternately with cream tuffs, pistachios and the cookies coated with coloured icing

Nutrition Facts

KCAL
320 kcal

CARBS
34 g

FATS
16 g

PROTEINS
7 g