Kiwi Stracciatella sponge cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff, gradually adding 75 g of sugar, salt and 1 sachet of vanillin sugar. Add the egg yolks and stir in carefully. Mix flour, baking powder and starch, sieve onto the egg-sugar mixture and carefully fold in as well. Spread the dough on a baking tray (32 x 39) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-15 minutes.

2. 2

   In the meantime soak the gelatine. Whip cream until stiff. At the same time, allow 1 sachet of vanilla sugar to trickle in. Turn out the sponge cake onto a damp tea towel. Remove baking paper immediately. Let the sponge cake cool down a little, then cut in half (32 x 19 cm). Squeeze out the gelatine, dissolve it and stir into the yoghurt drop by drop. As soon as the yoghurt begins to gel, carefully fold in the whipped cream. Cover 1 half of the dough with a cake frame. Add the yoghurt mixture and smooth it down. Place 2 halves of the dough on top and press down a little. Chill for at least 3 1/2 hours.

3. 3

   As soon as the yoghurt begins to gel, carefully fold in the whipped cream. Cover 1 half of the dough with a cake frame. Add the yoghurt mixture and smooth it down. Place 2 halves of the dough on top and press down a little. Chill for at least 3 1/2 hours. Peel and slice the kiwis. Cover cake with kiwi slices. Mix 250 ml cold water, 2 tablespoons sugar and cake glaze. Bring to the boil while stirring. Sprinkle kiwi slices with cake glaze. Chill for another 30 minutes. Decorate with physalis

4. 4

   Cover cake with kiwi slices. Mix 250 ml cold water, 2 tablespoons sugar and cake glaze. Bring to the boil while stirring. Sprinkle kiwi slices with cake glaze. Chill for another 30 minutes. Decorate with physalis

Nutrition Facts

KCAL
350 kcal

CARBS
44 g

FATS
14 g

PROTEINS
9 g