Kiwi Mascarpone Cake

Name: Kiwi Mascarpone Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 100 g Flour; 1 engraved Tsp; 7-10 Tbsp Baking Powder; baking paper; 750 g Kiwis; 1/4 l light grape juice (or apple juice); 2 TABLESPOONS Cornstarch; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 2 TABLESPOONS Sugar; 2-3 TABLESPOONS Kiwi Liqueur; 5 sheets white gelatine; 2 Eggs (size M); 2 TABLESPOONS Sugar; 2 packages Vanillin sugar; 2 (150 g each) Cup of skimmed milk yoghurt; 500 g Mascarpone (Italian double cream cheese); 40-50 g Couverture

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
100 g Flour
1 engraved Tsp
7-10 Tbsp Baking Powder
baking paper
750 g Kiwis
1/4 l light grape juice (or apple juice)
2 TABLESPOONS Cornstarch
7-10 Tbsp juice and grated zest of 1 untreated lemon
2 TABLESPOONS Sugar
2-3 TABLESPOONS Kiwi Liqueur
5 sheets white gelatine
2 Eggs (size M)
2 TABLESPOONS Sugar
2 packages Vanillin sugar
2 (150 g each) Cup of skimmed milk yoghurt
500 g Mascarpone (Italian double cream cheese)
40-50 g Couverture

Directions

1
Separate eggs. Beat the egg whites and 1 tablespoon cold water until stiff. While stirring, add sugar and vanillin sugar. Stir in the egg yolks bit by bit. Mix flour and baking powder and sieve onto the egg foam mixture.
2
Loosely fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes.
3
Leave to rest in the mould for 10 minutes, then remove from the mould and allow to cool completely on a cake rack. For the compote, peel the kiwis, quarter them lengthwise and cut into slices. Remove 4 tablespoons of the juice and stir the starch until smooth.
4
Boil up the rest of the juice, lemon juice and zest and sugar. Stir in kiwi liqueur and starch and bring to the boil again while stirring. Fold in the kiwis. Place a springform pan around the bikuit and spread the hot compote on top.
5
Put in a cool place for about 1 hour. For the mascarpone cream, soak gelatine in cold water. Separate the eggs. Cream egg yolks, sugar and vanilla sugar. Stir in yoghurt. Squeeze out the gelatine, dissolve, mix with a little cream and stir into the yoghurt cream.
6
Add mascarpone and mix well. Beat the egg whites until stiff and finally fold into the cream. Spread on the kiwi compote and make small "tips". Chill the cake for about 1 hour.
7
Meanwhile, melt the chocolate coating on a hot water bath and let it cool down a little. Remove the cake from the springform pan rim. Use a spoonful of couverture to draw a stripe pattern over the cake. Keep cool until serving.
8
Results in about 16 pieces.