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Last time I did this, it was a complete success, so my mom asked me to make another one. This cake takes some time to make, if you make it completely from scratch, as the cake needs to cool before you can add filling and decorate it.
Cake:
6 dl flour
4 tbsp vanilla extract
5 teaspoons bakingpowder
4 dl sugar
4 eggs
2 dl whole milk
100 gr butter
juice and zest from 1 lemon
Melt butter. Add the milk. Mix eggs and sugar into a stiff white foam. Mix the rest of the dry ingredients and add to the egg mix. Add the butter and milk. Add the lemon. Pour the batter into a tin, about 25 cm in diameter, and bake in 200 C for 35-40 mins. Let cool completely. Cut into three even layers.
Filling:
300 gr non-sweetened kiwi and pear pure (I used Semper baby food)
3 dl vanilla cream (Since I'm lazy, I used the powder-mixed-with-milk kind)
Evenly distribute the pear and kiwi pure on the bottom layer. Add the center layer and evenly distribute the vanilla cream. Add the top layer. The cake taste best if you have time to let it sit for about 12 hours, but it's perfectly yummy either way.
Decoration:
4 dl whipped cream
3 thinly sliced kiwis
Cover the cake in cream and leave it in the fridge for an hour. Add another layer of cream and spritz little globs around the edge of the top. Make a circular pattern with the kiwi slices inside the cream border.
Cake:
6 dl flour
4 tbsp vanilla extract
5 teaspoons bakingpowder
4 dl sugar
4 eggs
2 dl whole milk
100 gr butter
juice and zest from 1 lemon
Melt butter. Add the milk. Mix eggs and sugar into a stiff white foam. Mix the rest of the dry ingredients and add to the egg mix. Add the butter and milk. Add the lemon. Pour the batter into a tin, about 25 cm in diameter, and bake in 200 C for 35-40 mins. Let cool completely. Cut into three even layers.
Filling:
300 gr non-sweetened kiwi and pear pure (I used Semper baby food)
3 dl vanilla cream (Since I'm lazy, I used the powder-mixed-with-milk kind)
Evenly distribute the pear and kiwi pure on the bottom layer. Add the center layer and evenly distribute the vanilla cream. Add the top layer. The cake taste best if you have time to let it sit for about 12 hours, but it's perfectly yummy either way.
Decoration:
4 dl whipped cream
3 thinly sliced kiwis
Cover the cake in cream and leave it in the fridge for an hour. Add another layer of cream and spritz little globs around the edge of the top. Make a circular pattern with the kiwi slices inside the cream border.
