Homemade cake with caramel and kiwi

Category: Confectionery
Homemade cake with caramel and kiwi

Ingredients

For a biscuit:
eggs 4 things
sugar 190 g
flour 170-180 gr
baking powder 1 tsp
vegetable oil 3 tbsp. l
steep boiling water 3 tbsp. l
vanillin 1 sachet
Kiwi Jelly:
kiwi peeled 300 g
sugar 50 g
gelatin 10-15 gr
Homemade caramel:
sugar 200 g
milk 100 g
butter 50 g
vanillin 1 g
salt 1 pinch
Leveling cream:
Powdered sugar 80-100 gr
Cream 33% 200 ml
Mascarpone 250 g

Cooking method

  • The recipe for this cake was \ "born \" by accident. I have long wanted to try homemade caramel and kiwi confit. I had a biscuit in the storehouse, so I decided to make a cake. So, all the recipes are not mine, they were found on the Internet.
  • The first step is to bake a biscuit. I have VNK, author of the irza recipe. I changed it a bit. Beat eggs with sugar very well until a white fluffy mass, at least 10 minutes. Then add boiling water (I add one spoonful in 3 doses), then vegetable oil (in a thin stream). Turn off the mixer. In a separate bowl, mix the flour, baking powder and vanillin and gently whisk into the mixture. We bake a biscuit in an oven preheated to 180 ". The cooking time depends on the size of the form, also on the oven. I have an oven and in the bottom + convection mode in the 24 cm mold I baked 1.5 portions for 50 minutes, and in the 18 cm mold I baked one portion 55 minutes. So you need to navigate your oven, check for readiness with a toothpick. After baking, turn the biscuit on the wire rack and let cool.
  • Kiwi jelly Pass 300 g of peeled kiwi through a blender. Pour into a saucepan, add sugar and heat until sugar dissolves. Remove from heat, add gelatin soaked in advance (when I added 10 grams of gelatin, the jelly did not solidify very much, but with 15 grams it was good, so everyone here likes it) and mix until it is completely dissolved. Pour into a mold and refrigerate. How much jelly froze in my time, I will not say, I did not detect
  • Homemade caramel... Pour the sugar into a saucepan and start heating over medium heat. When the sugar starts to melt, stir it. We keep on fire, stirring constantly, until all the sugar has melted and becomes golden amber. The main thing is not to overexpose, otherwise the caramel will taste bitter.
  • Remove the saucepan from the heat and gradually, in a thin stream, stirring constantly, pour in warm milk. We do it carefully, as the caramel foams and splashes heavily. Then return the saucepan to low heat and stir constantly until the caramel is completely dissolved. Make sure that the caramel does not boil, otherwise the milk may curdle and the product will flake. Add vanillin and salt (so the caramel is not sugary sweet) and mix again.
  • Then remove the caramel from heat and add softened butter. Stir until smooth. Pass the finished caramel through a sieve (to get rid of non-dissolved lumps)
  • Cream of cream and mascarponeBeat the mascarpone with a spoon and half the powdered sugar. In a separate bowl, beat the well-chilled cream with the remaining powdered sugar until soft peaks. Gently mix whipped cream and cheese. You need to add cream in mascarpone in parts.
  • Assembling the cake... Cut the biscuit into 4 cakes, grease the cake with caramel (if you like wetter cakes, you can soak the biscuit, I soaked it with syrup from canned peaches), put the second cake on top, soak it, grease it with caramel, then frozen jelly, on top of the third cake, soaked and oiled , then the fourth.Align the top and sides of the cake with mascarpone cream. Sprinkle the sides with biscuit crumbs. Decorate the top with melted cornetic chocolate. Everything, the cake is ready. Bon appetit, everyone!


Biryusa
Quote: MamaEva
For a biscuit:
eggs 4 pcs
sugar 19 gr
flour 170-180 gr
baking powder 1 tsp
vegetable oil 3 tbsp. l
steep boiling water 3 tbsp. l
vanillin 1 sachet
And sugar is not enough?
MamaEva
Quote: Biryusa
And sugar is not enough?
Of course, 190 grams is needed. Now I'll add a zero
Biryusa
MamaEva, And a tempting cake I'll take it to bookmarks
MamaEva
Olya, thanks! Try it, you won't regret it.
Loksa
MamaEva, Olya, thanks for the recipe! and see the cutter!
Scops owl
MamaEva, Olga with the first cake recipe Very nicely decorated with crumbs and ornaments.
MamaEva
Quote: Loksa

MamaEva, Olya, thanks for the recipe! and see the cutter!
Oksana, thank you. The photo with a cut is not very good, therefore I did not upload it.
Homemade cake with caramel and kiwi
They began to eat it so quickly that I didn't have time to take a picture.


Added Wednesday 25 May 2016 07:39

Larissa, Thank you!
Kinglet
Why is this photo not successful - very successful and appetizing With the first recipe, Olga! Great cake, great combination of flavors :)))
L
With the first recipe! take away to bookmarks, very kiwi hotz))))))
MamaEva
Quote: Korolek
Why is this photo not successful - very successful and appetizing
Vika, thanks. You flatter me as always, but damn, how nice


Added Wednesday 25 May 2016 08:54

And the combination of flavors is really good, the caramel is sweet, and the kiwi is sour. So they complement each other.
Kinglet
Quote: MamaEva
You flatter me as always
So, Olchik, it means, first of all, I don't have such a habit and in general I never flatter anyone

- if I don't like something, at best I won't say anything, and at worst - I'll bang right in my forehead (in my opinion, everyone here is already convinced of this - well, I don't know how to be a heating pad))) But if I like it, then I will definitely not be silent.And, secondly, this is how differently people perceive compliments (by the way, they accept gifts as well) ... But this is a very interesting and extensive topic and I will definitely develop it in my next letter ("Office Romance", remember?) this, of course, is out of place and at the wrong time

MamaEva
Reset
Olga, thanks for the recipe!
MamaEva
Hope, you're welcome!
kirpochka
OlgaWhat a good recipe! With the first recipe !!! : rose: Bookmarked.
MamaEva
Nataliya, to your health!
luluna
Thanks for the recipe!
MamaEva
Ludmila, you are welcome!!!

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