The best delicious Kiwi Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Kiwi Cake recipe today!
Hello my friends, this Kiwi Cake recipe will not disappoint, I promise! Made with simple ingredients, our Kiwi Cake is amazingly delicious, and addictive, everyone will be asking for more Kiwi Cake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Kiwi Cake.
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1 Unfilled sponge sandwich [8
-or 9-inch round white layer
-cake; not sponge cake]
1 tb Instant coffee
3/4 c Sugar
1/4 c Water
1/2 tb Rum or brandy [I use rum]
300 ml Cream [I use at least a pint
-of heavy cream; more would
-be fine]
6 -(up to)
8 Kiwifruit [4-5 large ones as
-found in our groceries;
-hers seem to be smaller;
-from her garden]
1/2 c Slivered almonds [at
-least–I use more]
1/2 c Canned mandarins [mandarin
-orange segments; I often
-use fresh sliced
-strawberries; or both
-strawberries and mandarin
-oranges]
From: “Ruth B. Burnham” rburnham@bucknell.edu
Date: 29 Sep 1995 14:21:20 -0500
Alison Holst is New Zealand’s homestyle Julia Child, sort of. Prolific
cookbook author, full of good, tested recipes, a wealth of information,
etc. This recipe is from her book, _Recipes to Remember_. My comments will
be in brackets, otherwise the words are hers:
“I use our [kiwi] fruit only when it is ripe enough to pull off the
thinnest layer of outer, brown skin with my fingers, and when the green
flesh is quite dark and translucent.
Use plenty of Kiwifruit in between the layers of sponge [white layer cake]
in this cake. It tastes as good as it looks, and is a good finale to a New
Zealand meal.
Kiwi Layer Cake [somewhat annotated from experience and for NZ/US
translation]
Split each layer of [cake] so you have four thin round layers. Put one of
these aside for other use [or make a really tall, 4-layer cake!] and place
the other three side by side on a clean working surface.
Heat the coffee, sugar and water, stirring until the sugar dissolves, then
boil without stirring until a drop between your thumb and forefinger forms
a thread when your thumb and forefinger are moved a centimeter apart [238
degrees, I think, or thread stage on a candy thermometer–much easier than
burning your fingers]. Cool until you can put your hand on the bottom of
the container, then stir in the rum or brandy.
Drizzle each of the three sponge layers with a third of the coffee syrup,
covering the surface evenly [if you’re going to make a 4-layer cake, make
more syrup]. Whip the cream stiffly, put a quarter on each of two layers,
then cover with two thirds of the thickly sliced kiwifruit. Stack these two
layers on a flat serving plate, and cover with the remaining layer. Spread
the remaining cream over the top and sides [the thicker the better, IMHO].
Toast the almonds until golden brown, under a grill [broiler–I do it in a
dry frying pan on the stove, less chance of burning] and when they are cool
press them into the cream on the sides of the cake, tilting it slightly,
and rotating it. Cover lightly, and refrigerate at least 12 hours before
serving. The texture changes during this time [and the flavors blend
delightfully]. Just before serving decorate the top with a ring of
overlapping kiwifruit slices. Pile drained mandarin segments in the centre
of the cake if desired.
Note: refrigerate leftovers. The kiwifruit between the layers will look
good a day later, but the fruit on the top may need to be replaced.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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