Apricot and Kiwi Cake

Apricot and Kiwi Cake – A Fruity Indulgence for Celebration Moments

Who doesn’t love a delicious cake, filled with fresh fruits, that brings a touch of joy to any special occasion? The apricot and kiwi cake is a perfect choice to impress guests at parties, anniversaries, or simply to treat yourself on an ordinary day. With a fluffy base and a smooth whipped cream, this dessert not only looks stunning but also offers an explosion of flavors and textures. Let’s begin our culinary adventure!

Preparation Time
- Preparation time: 30 minutes
- Baking time: 35-40 minutes
- Cooling time: 4 hours
- Total: Approximately 5 hours 10 minutes
- Number of servings: 12

Ingredients
For the Base:
- 5 eggs
- 5 tablespoons sugar
- 1 packet vanilla sugar
- 5 tablespoons flour
- 5 tablespoons sparkling water
- 2 tablespoons oil
- 1 packet baking powder
- A pinch of salt

For the Cream:
- 500 g liquid cream (ideally with a fat content of 30% or more)
- 400 g apricot yogurt
- 2 packets gelatin
- 1 can of apricots
- 2 packets vanilla sugar
- 10-12 apricots (fresh or canned)
- 5 kiwis

Necessary Utensils
- Mixer
- Springform pan
- Baking paper
- Blender
- Cake ring
- Spatula
- Mixing bowls

Step by Step
1. Preparing the Base
- Beat the egg whites: In a large bowl, add the egg whites from the 5 eggs and a pinch of salt. Use a mixer to beat them until stiff peaks form. This step is crucial for achieving a fluffy base.

- Mixing the yolks: In another bowl, combine the yolks with 5 tablespoons of sugar and vanilla sugar. Use the mixer to beat the mixture until creamy and light in color. Gradually add one tablespoon of sparkling water and the oil, continuing to mix.

- Incorporating dry ingredients: In a separate bowl, mix the flour with the baking powder. Then, gently fold this mixture into the yolk mixture using a spatula, from top to bottom, to avoid losing air from the egg whites.

- Folding in the egg whites: Carefully add the beaten egg whites to the yolk mixture, gently mixing to achieve a homogeneous batter.

- Baking the base: Pour the batter into the springform pan lined with baking paper. Preheat the oven to 180°C and bake the base for 35-40 minutes or until well browned and passes the toothpick test.

2. Preparing the Cream
- Whip the cream: In a cold bowl, whip the liquid cream with the vanilla sugar until it becomes firm. It’s important to use cold cream, as it will whip better.

- Preparing the gelatin: Soak the 2 packets of gelatin in 150 ml of cold water. After 10 minutes, dissolve the gelatin in a water bath, stirring constantly to avoid lumps.

- Mixing ingredients: In a bowl, combine the apricot yogurt with the melted gelatin. Then, carefully fold this mixture into the whipped cream, gently mixing from top to bottom. Add the apricot puree from the can and mix well.

- Adding the fruits: Divide the mixture into two parts: one larger for the base of the cake and one smaller for the top layer. In the larger part, add the apricot pieces, and in the smaller one, the kiwi pieces.

3. Assembling the Cake
- Cutting the base: Once the base has cooled, cut it in half horizontally. This will allow for layering the cake.

- Assembling the cake: On a serving plate, place the cake ring. Position the first layer of cake and soak it with the syrup from the apricot can. Spread the apricot mixture on top. Place the second layer of cake, soak it, and add the kiwi cream layer. Ensure the leveling is even.

- Decorating: Decorate the cake with the remaining fruits, using sliced apricots and kiwis.

- Chilling: Refrigerate the cake for at least 4 hours to allow the cream to set and the flavors to meld.

Serving
The apricot and kiwi cake is served cold, straight from the fridge, and pairs perfectly with a fragrant tea or fresh lemonade. A good idea would be to accompany it with vanilla ice cream or a fruit sauce for a contrast of temperatures and flavors.

Practical Tips
- Choose quality fruits: Buy ripe but firm apricots and kiwis to achieve a cake with exceptional taste.
- Gelatin: If you prefer a vegan option, you can use agar-agar instead of gelatin.
- Variations: You can experiment with other fruits, such as peaches or berries, to vary the cake's flavors.

Nutritional Information
- Calories: Approximately 280 kcal/serving
- Benefits: Apricots are rich in vitamin A and antioxidants, while kiwi is an excellent source of vitamin C. The cream adds a touch of energy, but you can opt for a lower-fat version.

Frequently Asked Questions
1. Can I use other fruits instead of apricots and kiwis?
Yes, you can replace these fruits with your favorites, such as peaches, strawberries, or blueberries.

2. How can I make the cake gluten-free?
Replace wheat flour with almond or coconut flour.

3. How long can the cake be stored?
The cake keeps well in the fridge for 3-4 days.

Final
This apricot and kiwi cake is more than just a dessert; it’s an experience that brings a touch of freshness and joy to your life. Whether you choose to serve it at a party or simply as a personal treat, each slice will bring a smile to the faces of those who taste it. Enjoy!

For the base, beat the egg whites with a pinch of salt until stiff. Whisk the egg yolks with sugar until they turn pale, adding a tablespoon of water from time to time and finally the 2 tablespoons of oil. Mix the flour with the baking powder and incorporate it into the egg yolks, then add the egg whites, mixing gently from bottom to top. In a springform pan lined with baking paper, pour in the mixture and bake the base for 35-40 minutes. Whip the cream with vanilla sugar using a mixer, then chill it. Blend the fruits from the compote and reserve the juice for soaking the layers. Cut the apricots and kiwi into pieces, keeping a few for decoration (1 kiwi and 3-4 apricots are enough). Soak 2 packets of gelatin in 150 ml of cold water, then after 10 minutes, melt it in a bain-marie. Incorporate the melted gelatin into the apricot yogurt, then fold the mixture into the whipped cream gently from bottom to top to combine. Add the apricot puree and divide the mixture into 2 parts, one larger for the base of the cake and one smaller for the top. In the larger portion, add the apricot pieces, and in the smaller one, the kiwi pieces. Once the base has cooled, cut it horizontally into 2 layers. On a serving plate, place the cake ring, lay the first layer of cake, soak it well with apricot compote, and pour the mixture with the apricot pieces. Place the second layer of cake, soak it, and pour the mixture with kiwi. Level everything well, decorate with fruits, and refrigerate for at least 4 hours. The baking function of the new Philips Multicooker is suitable even for cakes, and due to the adjustable pressure valve, the ingredients retain their nutritional values. The apricot and kiwi cake is served cold from the refrigerator.

 Ingredients: Base: 5 eggs, 5 tablespoons sugar + 1 packet vanilla sugar, 5 tablespoons flour, 5 tablespoons sparkling water, 2 tablespoons oil, 1 packet baking powder, 1 pinch of salt. Cream: 500 g liquid cream, 400 g apricot yogurt, 2 packets gelatin, 1 apricot compote, 2 packets vanilla sugar, 10-12 apricots, 5 kiwis.

 Tags:  cake recipes fruit cake celebratory cakes philips multicooker recipes