Kiwi Jelly Pastries
Baking and Desserts | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Kiwi Jelly Pastries
Ingredients
- Sugar - 7.4 oz
- Chocolate eggs - 3 pieces
- Wheat Flour - 0.7 cups
- Kiwi - 8.8 oz
- Water - 2 fl oz
- Gelatin - 0.5 oz
- Sour Cream - 8.8 oz
- Baking Powder - 1 teaspoon
- Butter - 3.5 oz
Step by Step guide
Step 1
Sponge Cake: 3 eggs, 0.5 cups of sugar, 1 teaspoon of baking powder, 2/3 cup of flour.
Step 2
Kiwi Jelly: 250 grams of kiwi, 60 ml of water, 1/4 cup of sugar, 7 grams of gelatin.
Step 3
Sour Cream Jelly: 250 grams of sour cream, 50 grams of sugar, 7 grams of gelatin.
Step 4
Beat the yolks with 50 g of sugar for 5 minutes. Gradually sift in the flour to make the dough. Add the softened butter. Whip the egg whites with a pinch of salt until peaks form, then gradually add the remaining 10 g of sugar. Gently fold the egg whites into the dough in portions.
Step 5
Preheat the oven to 410°F. Pour the batter onto parchment paper and spread it out on the baking sheet to a thickness of about 1 cm. Bake for 10 minutes.
Step 6
Peel and slice the kiwi. In a saucepan, add sugar and 1.5 tablespoons of water. Once it starts to boil, add the kiwi to the syrup. Cook for about 10 minutes.
Step 7
Pass the cooked kiwi through a fine sieve. Since the color of the kiwi will change and become darker, you can add just a tiny bit (literally one crystal) of green food coloring to enhance the color of the jelly. Dissolve the gelatin in 60 ml of water (I used instant gelatin). Add the gelatin to the kiwi mixture. Stir well. Allow this mixture to thicken slightly. This is necessary so that the jelly does not soak into the sponge cake.
Step 8
Cut the sponge cake into two layers. Pour the kiwi jelly over one layer and refrigerate until fully set. Then cover with the second layer.
Step 9
Take a small amount of water and dissolve the remaining 7 grams of gelatin in it. Add sugar to the sour cream and let it sit for about 5 minutes to dissolve the sugar. Pour the gelatin into the sour cream mixture and mix well.
Step 10
Now there is a little trick. Place the sponge cake with kiwi jelly on a sheet of foil. Wrap the sponge cake with the foil, leaving small edges. Now you can pour a layer of sour cream jelly. The foil is used to keep the sour cream on top of the sponge cake. You can also use a deep dish of appropriate size instead of foil. Place the cake in the refrigerator until the sour cream jelly sets. Finally, remove and cut into triangles. Serve decorated with kiwi and lemon.
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