Very light and creamy pastry. Can be made as a cake in a round pan or baked in rectangular pan and cut into squares before serving
1. Crust: 3 eggs, 1/2 cup sugar, 2/3 cup flour, 1 tsp baking powder
Mix well, and bake in the baking paper covered sheet with tall sides (mine was 30 x 60 sm) at 190 C, let cool
2. Kiwi layer: 500 gr kiwi fruit, 1/2 cup water, 1/4 cup sugar, 15 gr (2 pouches) gelatin
Peel and cube kiwi, add water and sugar and boil for about 10 minutes. Strain to get rid of seeds, add prepared gelatin (2 pouches of gelatin pour over 1/2 cup of cold water, add 1/2 cup boiling water and mix till fully dissolved). Kiwi might turn yellowish while cooking - try adding a bit of green food color. Pour kiwi layer over cold crust and put in the fridge till set
3. Cream layer: 500 gr heavy cream - 30%, 1/2 icing sugar, 15 gr gelatin. Beat cream and icing sugar till steady peaks, add prepared gelatin. Mix well, pour over the set kiwi layer, let set in the fridge, decorate with kiwi slices.
4. Cut into squares, dip the knife into hot water for even edges.
Compliments of Marina Gavrylyuk Real Estate Agent with Sutton Group Summit Realty