Kiwi cake with pine mint syrup jelly

The kiwi and pine mint syrup jelly cake is a refined and elegant dessert that harmoniously combines a multitude of flavors. It is a recipe that not only delights the taste buds but also the eyes, thanks to the vibrant color of the kiwi and the shine of the jelly. Perfect for a party or festive meal, this cake can easily become the star of any event.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 1 hour and 50 minutes (including cooling)
Number of servings: 8-10

Ingredients:

For the cake base:
- 2 eggs
- 2 tablespoons of sugar
- 2 tablespoons of flour
- 1 tablespoon of oil
- A pinch of salt

For the filling:
- 2 large ripe kiwis
- 1/2 packet of jelly mix

For the jelly:
- 100 ml pine syrup
- 50 ml concentrated tea from a handful of fresh mint
- 1 packet of jelly mix

Step by step for a perfect result:

1. Preparing the cake base
Start by preheating the oven to 180°C (medium heat). In a clean bowl, add the egg whites from the two eggs and a pinch of salt. Use an electric mixer to beat the egg whites until they become frothy and form stiff peaks. This is the moment when the base will take on a fluffy texture, similar to meringue, so don't rush – it's essential to be patient!

Once the egg whites are well beaten, gradually add the two tablespoons of sugar, continuing to mix until the sugar is completely dissolved. Then, gently fold in the egg yolks mixed with the oil, using a spatula to avoid losing the air from the egg whites.

Sift the two tablespoons of flour and gradually add them to the mixture, mixing gently. This step is important to maintain volume and achieve a fluffy cake base.

Pour the mixture into a removable-bottom cake pan (ideally 20 cm in diameter) and bake for about 20 minutes, or until the base is golden and passes the toothpick test.

2. Preparing the filling
After the base has completely cooled, remove it from the pan and cut it into two equal horizontal discs. Peel the kiwis and cut them into small cubes. It is recommended to use ripe fruits, as they will add natural sweetness to your cake.

3. Assembling the cake
Place the first disc of cake back into the pan it was baked in. Evenly sprinkle the kiwi cubes over the base. Now, prepare the jelly: dissolve half of the jelly mix in 100 ml of boiling water, stirring continuously. Pour the hot jelly over the kiwi.

Add the second disc of cake on top, pressing gently to secure it.

4. Creating the mint jelly
To give a fresh taste to the cake, prepare a concentrated tea from fresh mint. Boil a handful of mint leaves in 100 ml of boiling water for 5 minutes. Strain the leaves and add 50 ml of pine syrup and a packet of jelly mix. Put the mixture on the heat, stirring continuously until it reaches the first boil.

Pour this hot mint jelly evenly over the cake. For an extra touch of decoration, you can place thin slices of kiwi around the edge of the pan.

5. Cooling and serving
Let the cake cool for at least an hour before slicing, but it is preferable to leave it in the refrigerator overnight. This waiting time will allow the flavors to combine perfectly.

Practical tips:
- You can also use other fruits for the filling, such as peaches or strawberries, to add a personal twist!
- Make sure the base is completely cooled before cutting, otherwise it will crumble.
- If you want an extra note of freshness, you can add a few fresh mint leaves on top before serving.

Calories and nutritional benefits:
This kiwi cake is not only delicious but also healthy. Kiwi is rich in vitamin C, fiber, and antioxidants, contributing to improved immune system function and digestive health. Each serving has approximately 150 calories, depending on the thickness of the cake slices and the amount of syrup used.

Frequently asked questions:
1. Can I use other types of fruit?
Yes, you can experiment with different seasonal fruits, such as mango or pineapple.

2. Is this cake suitable for vegans?
You can adapt the recipe using flax eggs or banana instead of eggs, but you will also need to adjust the other ingredients.

3. How can I store the cake?
The cake keeps well in the refrigerator, covered with plastic wrap, for 2-3 days.

Serving suggestions:
Serve the cake with a scoop of vanilla ice cream or whipped cream for a delicious contrast. A cup of green tea or a fruity cocktail will perfectly complement the meal!

With this captivating recipe, I am sure you will impress anyone who has the pleasure of tasting this kiwi cake with pine mint syrup jelly. Enjoy!

 Ingredients: (20 cm form) 2 eggs, 2 tablespoons of sugar, 2 tablespoons of flour, 1 tablespoon of oil, a pinch of salt. Filling: 2 large ripe kiwis, 1/2 a packet of cake jelly. Jelly: 100 ml of pine syrup, 50 ml of concentrated tea from a handful of fresh mint, 1 packet of cake jelly.