transparent cake

Ingredients

Directions

1. 1

   For the base, cut 100 g of fat into small pieces. Knead the fat, 50 g sugar, flour and 1 egg into a smooth shortcrust pastry, chill for 30 minutes. Roll out on the bottom of a springform pan (24 cm Ø).

2. 2

   Prick several times and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 20 minutes. Wash 1 lemon, grate the peel. Squeeze the remaining lemons, measure 200 ml juice. Boil up juice, peel, 300 ml water, 225 g sugar and remaining fat.

3. 3

   Peel and slice the kiwis. Blanch briefly in lemon water, drain. Stir cornflour and some cold water until smooth and stir into the lemon water. Bring to the boil briefly. Separate remaining eggs.

4. 4

   Whisk the egg yolks and fold into the cream. Cover the base with a springform pan rim. Spread the cream on top. Lightly press in the kiwi slices and chill. Mix jelly powder in a saucepan with 400 ml cold water, let it swell for 5 minutes.

5. 5

   Add 60 g sugar. Carefully warm up while stirring. Leave to stand in a cold place for about 30 minutes and pour onto the cream. Leave to set completely for approx. 4 hours. Beat the egg white until stiff. Sprinkle in the remaining sugar.

6. 6

   Color green as desired. Spray small dots onto a baking tray lined with baking paper. Leave to dry in the preheated oven (electric cooker: 100 °C/ gas: level 1) on the lower shelf for approx. 1 hour.

7. 7

   Decorate the cake with it. Serve with a generous amount of vanilla whipped cream. Makes 12-16 pieces.