Let's take a break and have some tea! And as a dessert, we will prepare a kiwi cake. Pleasant light sourness of fruits goes well with cream and walnuts. Kiwi has many health benefits. To taste, it slightly resembles strawberries, gooseberries or melons and contains many vitamins and minerals that are beneficial for health and skin elasticity, strong immunity, good figure and good mood.
It is eaten raw, dried, dried, added to pizza and sauces for meat and fish dishes. And today we will try a delicate and fragrant cake.
Cake Ingredients
As a basis, we take the usual biscuit dough. Just add some walnuts to it. Ours is easy. Cooking takes very little time. We take:
250 g sugar;
150 g flour;
A bag of baking powder;
Vanillin;
Walnuts - 100 g;
Salt on the tip of a knife.
Cooking the right biscuit
Add walnuts to the kiwi cake, more precisely, to the dough. To do this, we clean them, lightly fry in a pan, grind in a blender to a state of flour. Separately, mix sugar, salt and vanillin, add eggs and beat with a mixer for about 4-5 minutes until fluffy, but not strong foam. Sift the flour through a sieve, mix with baking powder, chopped nuts and gradually add to the eggs, continuing to beat. The dough should not be very liquid, but like thick sour cream.
We grease the form with vegetable oil and fill it two-thirds. Leave it on the worktop for a few minutes before baking. The dough will evenly cover the form, and a light crust will form on its surface. Now you can bake. For many, it is more convenient to use a detachable form - it is then easier to remove it from it. In the oven, select a temperature of 180 degrees and bake for about half an hour.
During the baking process, you do not need to open the oven - the biscuit will not rise and bake poorly. Readiness to check easily, pierce it in several places with a fork or a toothpick - they should remain clean, without dough residues.
Do not immediately remove the biscuit from the mold. Let it cool down. This will take approximately 5-6 hours. A good biscuit should stand upside down. Then its surface will be flat, without a slide. You can set 3-4 wide cups on the table and turn the cake over on them. And so that it does not dry out, you can cover with a dry towel.
Impregnation for cakes
In order to make the sponge cake with kiwi more juicy and tender, we will prepare a special impregnation. It is used before lubricating the cakes with cream. We will need:
Water - 1 tbsp.;
Coffee - 3 tbsp. l.;
Sugar - 3 tbsp. l.
Dissolve sugar in water in a small saucepan and heat until boiling. Cool down.
We brew coffee, filter, add it to the sugar syrup. Mix well. Well, coffee impregnation is ready.
Layer for cakes
Our kiwi cake goes well with buttercream. For it we need:
Cream 30% fat - 450 g;
Powdered sugar - 200 g.
As you know, cream is well whipped chilled. Therefore, before preparing the cream, we will send them for a couple of hours in the refrigerator. Then beat with a mixer, gradually introducing powdered sugar, for 5 minutes until soft peaks form. It is better not to use sugar - often it does not have time to melt.
Assembling a kiwi cake
We divide the finished and cooled biscuit into 2 cakes and soak each with coffee syrup. It is good to use a silicone pastry brush. It allows you to evenly apply liquid over the entire surface. Lubricate not the inner porous part of the cake, but the outer one, on which a crust has formed, and turn it inward. So the cake is well saturated on all sides.
Peel the kiwi and cut into cubes. We spread the bottom cake on a dish, grease it well with cream, put kiwi slices and pour cream on top. We cover with the second cake, align the edges and grease the finished cake with butter cream on top and sides.
Dress up the turtle
Before decorating the kiwi cake, send it to the refrigerator for a couple of hours. So it is better saturated, the upper layers of the cream will harden and it is easier to decorate. In the meantime, let's prepare the fruit. Our cake will be in the form of a green turtle.
Carefully remove the skin from the kiwi and cut into slices. We leave one whole: cut out the head, four legs and tail of the turtle from it. We decorate the cake with circles all over the surface. At the end, add the head, tail and paws. Well, everything is ready! You can drink tea.
Dessert cake Emerald, which hostesses can still recognize by the name "Emerald Turtle", will greatly please the children, and not only for the holiday.
Of course, he will have to devote time, but only an hour or two.
Cake "Emerald Turtle" ready-made
Kiwi, such an unusual fruit with an incredibly high content of useful elements, is liked by many, and is used as an independent dessert, and as a filler for desserts and even vegetable and meat dishes. It is a mistake to believe that the kiwi is the way out of New Zealand, as many people think. The birthplace of the fruit is ancient China, where the fruit was first grown.
A cultivated plant was brought to New Zealand only by 1906, calling it "Chinese gooseberry". And later, when the demand for an unusual fruit began to grow, they gave it the name of the Kiwi bird, which is a symbol of a country of national importance.
Ingredients for 8 servings
For shortbread:
1 can of condensed milk
450 grams of wheat flour
1 chicken egg
1 teaspoon of baking soda (it will be necessary to repay with vinegar essence or juice from a lemon)
For custard:
½ (500 ml) liter of milk
2 pieces of chicken eggs
200 grams (about 1 cup) granulated sugar
2 tbsp. tablespoons of wheat flour
1 sachet of vanilla sugar
220 grams of butter
For decorating (and, optionally, filler):
10-15 pieces of ripe kiwi fruits (we select ripe fruits, but firm ones)
Inventory
oven
hob
baking sheet
saucepan
tablespoon
mixer or whisk
Smooth surface
pan
shallow plate
assembly dish or cake stand
How to cook an emerald cake with condensed milk
At the beginning of the process of preparing the cake, let's take care of the cream. The custard will cool down perfectly while we cook in a pan (or in the oven) shortcakes for the base of the cake. In addition, it does not tolerate distracted attention. That is, during its preparation, you should not be distracted, otherwise it will burn.
It is worth noting: The cream, which we will now deal with, is great not only for impregnating cake layers, but also perfectly complements any, especially as a filler for.
Break the eggs into a bowl and beat them well.
You need to divide the finished dough by about 10 or 12, but of different sizes, since we will collect a cake in the form of a turtle, where the shell narrows to the top. That is, roll about 5 larger balls, make 4 smaller balls, and the rest are very small.
You don’t have to bother: make all the balls (8 pieces) of the same size, and adjust the bumps and edges (in size to decrease) by trimming the diameter of plates of different sizes.
On a work surface lightly powdered with flour, roll out our shortcakes into thin flat cakes.
Rolled out dough for cakes needs to be “perforated” with a fork
We prick their surface with a fork so that they do not bubble and remain even when baking.
We start baking cakes. You can cook shortcakes in the oven, but we will make it easier: fry them in a preheated large frying pan (or whatever you have).
"Baking" the cake in a pan
You need to fry on both sides, turning over. You don't need to use frying oil.
We trim the finished cakes around the edges. To do this, we will use a plate.
If there are no different diameters of plates to fit a different size slide, then you can prepare (for example, from cardboard).
Cake layers "Emerald Turtle"
We won't throw away the scraps. Firstly, the kids will eat them with pleasure, and secondly, they will be useful to us when assembling the cake.
We begin to deal with kiwi fruits. They need to be thoroughly washed and peeled.
Cut the peeled fruit into rings or ovals.
We collect the Emerald cake
On the base (plate, tray or) we lay the first cake, and grease it with cream.
Put rings or ovals of kiwi on the smeared cake. We cover everything with the second shortbread, and also grease with cream and lay the kiwi.
- Prepare the custard for the Emerald Turtle Cake. Pour milk into a saucepan and put on fire. Crack the eggs into a bowl, add the flour and mix thoroughly with a fork until completely smooth.
- As soon as the milk boils, reduce the heat to the weakest and pour vanilla and regular sugar into it in a thin stream. Beating the egg dough with a fork, pour hot sweetened milk into it by spoonfuls. Thus, pour about a quarter of the milk into the egg mixture.
- While stirring the boiling milk in a saucepan, pour the egg mass into it in a thin stream. While stirring with a spoon or whisk, cook the custard until thickened (1-2 minutes). Remove the pan from the heat, add the butter and stir thoroughly until it dissolves. Cover the saucepan with cream.
- Prepare dough for Emerald Turtle Cake. To do this, first sift the flour through a sieve into a bowl. Pour the condensed milk into a separate bowl, add the egg and beat with a mixer until smooth. Combine the mass of condensed milk and half the flour, mix.
- Quench the soda with vinegar and mix into the condensed milk dough. Then add the remaining flour and knead a soft dough that does not stick to your hands. Put the ball on a floured table and knead it a little with your hands.
- Roll the dough into a "sausage" and cut it into 8 pieces. At the same time, 4-5 pieces are larger, and the rest are slightly smaller. Roll out each piece of dough into a round about 20 cm on a floured surface. The last 3-4 cakes should be 1-3 cm smaller in diameter. Prick each layer with a fork in several places. To make the cakes even, cut them out with a large plate of the desired diameter.
- Prepare the cake layers for the Turtle cake in a pan or in the oven at 180/200C (10-12 minutes). To do this, put the pan on the fire and heat it up strongly. Put one cake layer on a hot frying pan. After a couple of minutes or when it turns brown, turn it over to the other side.
- Fry all the other cakes in this way. If you want to bake cake layers in the oven, you need to cover the baking sheet with parchment paper or sprinkle well with flour. Cool the finished cakes on a wire rack.
- Kiwi for Turtle Cake needs to be peeled and thinly sliced. Place the cream cakes on a dish in the following order: largest cake, custard, next cake, cream, etc. You need to fold the cakes in descending order in diameter so that the top one is the smallest.
- Grease the surface and sides of the cake with the remaining custard and decorate with kiwi. Cut a half of kiwi lengthwise into two parts, put one quarter as a “tortoise head”, and cut the second into two parts and make “paws” out of them. The "eyes" of the turtle can be made into pieces of chocolate or simply slightly cut with a knife.
- Leave the Emerald Turtle cake for 4-6 hours in the refrigerator for impregnation. Then take out the dish, cut the kiwi cake into portions and serve. Happy tea!
Cake "Emerald Turtle" is prepared very quickly. This is a great option if you don't have an oven, but you really want to cook something tasty and unusual. It can be very beautifully decorated and served at the festive table, I assure you, the guests will be delighted!
Products:
For test:
1. Condensed milk - 1 can
2. Wheat flour - 450 gr
3. Chicken eggs - 1 pc.
4. Baking soda - 1 teaspoon
5. Table vinegar - 1/6 teaspoon
For custard:
1. Milk 500 ml
2. Chicken eggs 2 pcs
3. Sugar 200 gr
4. Wheat flour 2 tbsp. spoons
5. Vanilla sugar 1 sachet
6. Butter 220 gr
For decoration:
1. Kiwi 10-13 pieces
How to make Emerald Turtle Cake:
Step by step recipe with photo.
Cooking cream.
Let's start cooking the cake by making the custard. If you have never cooked it before, now is the time to try it. After all, this is not at all difficult to do, and yet such a cream is often used not only for soaking cakes, but also for filling eclairs and generally goes well with various pastries.
First, break the chicken eggs and use a whisk to mix them with milk.
Then add vanilla and regular sugar there. Again, shake everything thoroughly with a whisk. Lastly, pour wheat flour into the cream and put everything on fire.
Cook the cream over medium heat, stirring all the time until it thickens, in this case it is about 15-25 minutes. In any case, you will feel when the custard needs to be removed from the stove.
Let the custard cool quite a bit, and then melt the butter in it, stirring until the mass becomes homogeneous again. Close the saucepan with the finished cream with a lid and set it aside for now.
Cooking dough.
In a deep bowl, mix the chicken egg and condensed milk. Separately, extinguish the baking soda with vinegar, and then add it to a common plate. Now it remains only to gradually add wheat flour and knead the dough. First with a whisk, and then with your hands. As a result, the dough will turn out pleasant to the touch, soft and very elastic.
Important: you may need a little more flour, so, as they say, be guided by the situation.
Divide the finished dough into 10-12 balls of different sizes. The easiest way to do this is to first divide the dough in half. Make 4-5 larger balls from one half, and pinch off about 1/3 from the other half and roll 3-4 small balls out of it, about 3-4 medium-sized balls will be obtained from the remaining dough.
We roll out the cakes.
Prepare your work surface and rolling pin by dusting them with flour. Then, in turn, roll each ball into a flat and fairly thin cake. After you roll out the first cake, prick it over the entire area with a fork.
When all the cakes are rolled out, only then proceed to the next step.
We bake cakes.
Each cake must be fried on both sides in a dry frying pan (dry, that is, without adding any oil at all).
For the best result, first you need to heat the pan well, then lay out the dough and, when it bubbles and is covered with a fried crust on one side, turn it over with the raw side down.
Usually it takes 1.5-2 minutes to fry one cake, so this process is very fast, and if you decide that you will have time to roll out the next portion of the dough while the previous one is being prepared, then you are very mistaken.
We cut off the rinds.
After frying, each cake must be done more carefully by cutting off uneven edges. This can be done using plates of different diameters or pre-prepared templates.
Important: do not throw in the dough scraps, firstly they are also tasty, and secondly, they will still be useful to us.
As a result, you will get several cakes of different diameters, thanks to which your turtle's shell will turn out to be the desired rounded shape.
Preparing kiwi.
When both the cakes and the custard are ready, all that remains is to peel the kiwi from the skin and cut each fruit into thin circles or ovals (that is, the kiwi can be cut either lengthwise or across).
Important: it is better to take hard fruits, because softer ones simply cannot be cut thinly.
We collect the cake "Emerald Turtle".
And finally, we come to the most interesting part, the assembly of the cake. To do this, take a suitable flat dish and place the first large cake on it, and then pour it with custard.
Using a tablespoon, spread the cream over the entire area of the cake.
Then carefully lay out thin slices of kiwi
From above we again coat them with cream and lay a new cake.
Continue in the same vein, successively reducing the size of the cakes so that the smallest is at the very top.
In order to smooth the corners, take the scraps of cakes and place them in the places you see fit. Then top the cake with the remaining custard. Thus, you will get a hemisphere.
From the remaining pieces of kiwi, make a shell for the turtle. Thin slices of fruit slide well, so it's best to put them on top, and spread out the thicker ones at the bottom.
When the shell is ready, cut out the muzzle, paws and tail from the whole kiwi, place them on the saucer in the places intended for these turtle body parts, and then put the cake to brew a little so that the cakes absorb some of the cream.
Serve the Emerald Turtle cake.
After half an hour, the Emerald Turtle cake is ready and you can invite everyone to drink tea.
The cakes turn out to be something similar to cookies, and the cream goes incredibly well with them. Kiwis add some sourness and therefore the cake turns out to be moderately sweet and not at all cloying. So all this beauty not only looks good on the table, but is also very tasty, be sure to try it.
Bon appetit!
Recipe tips:
- You can divide the dough into 8 equal parts, fry the cakes, and after that cut them, making each next 1-1.5 centimeters smaller.
- You can choose any cream for spreading cakes, for example, sour cream or use whipped cream with sugar.
- This recipe can become the basis for your culinary creativity, because in its likeness you can make not only a turtle, but also a soccer ball, for example, or just a hemisphere-shaped cake decorated with the fruits that you like the most.
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