Kiwi Walnut Sponge Cake Delight

The festive look and taste of this cake will add new colors to the feast. Donʼt let the abundance of photos and text scare you! This cake is easy and fun to make. And it turns out very tasty! My birthday boy and the guests were absolutely delighted.
cook time: 6h
Noah Merrick
Kiwi Walnut Sponge Cake Delight

Nutrition Facts (per serving)

313
Calories
12g
Fat
39g
Carbs
7g
Protein

Ingredients (12 portions)

For the cakes:

Wheat flour 1.5 cup
Butter 50 g
Baking powder 1 tsp
Chicken eggs 3 pc
Condensed milk 1 jar

For cream:

Sugar 100 g
Lemon zest 1 g
Cream 200 g
Egg whites 1 pc

To soak the cakes:

Water to taste
Jam 3 tbsp
Cognac 1 tbsp

For decoration:

Walnuts 0.5 cup
Kiwi 1 pc
Jelly to taste

Recipe instructions

Step 1

Step 1
You can start by preparing the cream. Wash the lemon well in hot water.

Step 2

Step 2
Beat the chilled egg white with half the volume of sugar into a thick foam.

Step 3

Step 3
Whip the cream with the rest of the sugar in a separate container. For the cream to be successful, the whipped cream and egg whites need to be at approximately the same temperature! We combine them, carefully mixing with folding movements. Prepare gelatin according to instructions, melt in warm water, cool to room temperature. Using a fine grater, finely grate the zest from the lemon. Add gelatin and zest to the cream, mix gently again, let cool until sour cream thickens.

Step 4

Step 4
Products for making cakes. Be sure to sift the flour. Melt the butter and cool.

Step 5

Step 5
Break the eggs into a deep bowl and beat with a whisk or mixer.

Step 6

Step 6
Mix beaten eggs with condensed milk into a homogeneous mass.

Step 7

Step 7
Add cooled melted butter

Step 8

Step 8
and then – sifted flour with baking powder.

Step 9

Step 9
Divide the resulting dough into 3 equal parts. Having previously greased each mold with a thin layer of butter and sprinkled with breadcrumbs, bake 3 cakes in an oven preheated to 180 degrees for about 20 minutes.

Step 10

Step 10
Cool the cakes, then trim their edges, if necessary (I don’t cut them) according to the stencil. If there are scraps, dry them in the oven and grate them.

Step 11

Step 11
Dissolve the jam in warm water, add cognac, stir thoroughly.

Step 12

Step 12
Soak the cakes with the resulting mixture.

Step 13

Step 13
Cake decorating products. Fry the nuts a little in a dry frying pan without oil and cool. Wash the kiwi thoroughly. Pour instant dry jelly powder into a small saucepan.

Step 14

Step 14
Place the cakes on top of each other, sandwiching them with cream. Apply a thin layer of cream to the top cake layer and brush the sides of the cake with it. We put some of the cream into a pastry syringe and make bumps along the edge of the top cake (you can also make a twisted path). Cover the sides of the cake with lightly fried and pre-chopped nuts (or a mixture of nuts with chopped cake scraps).

Step 15

Step 15
Peel the kiwi and cut into thin slices. Place the kiwi slices overlapping onto the top crust. You can additionally place any berries or fruits in the center of the cake. Pour dry instant jelly powder into a saucepan with water and prepare the jelly according to the instructions on the package. Fill the top of the cake with the resulting transparent cake jelly and place the cake in the refrigerator for several hours. After it sits, it will become even tastier. Bon appetit!

Additional rubrics

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