Kiwi Fish Cake

The Kiwi Fish Cake – a colorful and flavorful delicacy, perfect for bringing smiles to the faces of little ones! This cake is not just a treat for the taste buds, but also a work of art that will impress any party guest. Over the years, fruit-decorated cakes have been favorites among those who love the combination of creamy sweetness and the fresh aroma of fruits. Let’s explore together how we can bring this cake to life!

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Servings: 12

Ingredients:

For the sponge:
- 3 eggs
- 100 g sugar
- 75 g flour
- 1 teaspoon baking powder
- 2 tablespoons cornstarch

For the cream:
- 1 egg
- 3 tablespoons sugar
- 3 tablespoons cornstarch
- 150 g whipped cream
- 100 ml milk
- 1 sachet vanilla sugar

For decoration:
- 4-6 kiwis
- 1 packet of clear glaze for cakes (Tortenguss)
- 100 g whipped cream
- granulated sugar
- ground pistachios

Others:
- A square baking pan
- Grease for the baking pan

Preparing the sponge:

1. Separating the eggs: Start by carefully separating the egg yolks from the whites. It’s essential that the egg whites are beaten well, so make sure no yolk remains in them.

2. Beating the egg whites: Use a mixer to beat the egg whites until they form stiff peaks. This step will ensure a fluffy texture for the sponge.

3. Mixing the yolks: In another bowl, mix the egg yolks with the sugar until you achieve a creamy, light-colored mixture.

4. Incorporating the egg whites: Add the beaten egg whites to the yolk mixture. Use a spatula and gently fold them in to avoid losing the air in the egg whites.

5. Sifting the dry ingredients: Sift the flour, baking powder, and cornstarch together, then gently fold them into the batter with upward motions.

6. Preparing the pan and baking: Preheat the oven to 180°C. Grease the pan well with butter to prevent sticking. Pour the batter into the pan and bake for about 15 minutes. The cake is done when it feels firm to the touch and a toothpick inserted into the center comes out clean.

7. Cooling and cutting the sponge: Once cooled, remove the sponge from the pan and cut it into two layers. Use an oval bowl or a template to shape it like a fish. Don’t forget to use the ends for the fish's tail!

Preparing the cream:

1. Mixing the ingredients: In a bowl, mix the egg with the sugar and cornstarch. Add 100 g of whipped cream and the milk, then heat everything while stirring continuously until it thickens.

2. Cooling the cream: Allow the cream to cool completely. This step is important to prevent the whipped cream from melting when you add it.

3. Whipping the cream: Whip the remaining cream with the vanilla sugar until it becomes firm. Then, gently fold the whipped cream into the cooled cream.

Assembling the cake:

1. Cream on the base layer: Place the first sponge layer on a serving platter and spread half of the whipped cream on top.

2. Adding the second layer: Place the other sponge layer on top. Spread the remaining cream evenly over the entire surface of the cake using a spatula.

3. Decorating with kiwi: Peel the kiwis and slice them thinly. Carefully arrange them on the cake, ensuring they look as appetizing as possible.

4. Preparing the glaze: Follow the instructions on the glaze package and pour it over the kiwi slices, starting from the center and letting it drip down gently.

5. Garnishing the cake: Whip the remaining cream well and place some in a piping bag to create the eye and fins of the fish. Use the rest of the cream to decorate the edge of the cake. You can also sprinkle granulated sugar and ground pistachios around the edge for an elegant look and a crunchy texture.

Practical tips:

- About the eggs: Make sure the eggs are at room temperature for better egg white foam.
- The flour: Use type 000 flour for a finer, fluffier sponge.
- Kiwi: Choose ripe kiwis, as they will add a sweet-tart flavor to the cake, perfectly balancing the sweetness of the cream.

Personalized version:

If you want to add a personal touch to the cake, you can try replacing the kiwi with other seasonal fruits, such as strawberries or peaches. You can also add a few drops of almond or lemon extract to the cream for an extra flavor boost.

Frequently asked questions:

- Can I use other types of whipped cream? Yes, you can use plant-based whipped cream, but make sure it is of good quality to achieve a stable cream.
- How can I store the cake? You can keep the cake in the refrigerator, covered with plastic wrap, for 2-3 days.
- Is this cake suitable for vegans? This recipe contains eggs and dairy, but you can experiment with vegan alternatives to create a suitable version.

So, dear cooking enthusiasts, now you have all the information you need to create a kiwi fish cake that will delight even the most discerning tastes! It’s a simple recipe, but with a remarkable visual and flavor impact. Give it a try and enjoy the reactions of your loved ones!

 Ingredients: Ingredients for 12 servings. For the base: - 3 eggs - 100 g sugar - 75 g flour - 1 teaspoon baking powder - 2 tablespoons cornstarch. For the cream: - 1 egg - 3 tablespoons sugar - 3 tablespoons cornstarch - 150 g whipped cream - 100 ml milk - 1 packet vanilla sugar. For decoration: - 4-6 pieces of kiwi - 1 packet of clear glaze for cakes, labeled Tortenguss - 100 g whipped cream - granulated sugar - ground pistachios. In addition to these: - a square baking pan - grease for the pan.

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