Ingredients
1 box Sponge Cake Mix
Few drops of green coloring
Kiwi Fruit Cream
3 egg yolks
120 ml milk
1 tbsp of gelatin powder
120 g of kiwi filling
250 g of fresh cream (whipped)
Garnishing
2 kiwi fruits (sliced)
6 pieces of glace kiwi
Preparation
- To make sponge cake, preheat oven to 180°C; line bottom of a 18cm cake tin with greaseproof paper.
- Prepare as been instructed on box add a few drops of green coloring to mixture.
- Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
- To make cream filling, bring egg yolks, milk, gelatin powder and kiwi filling into heatproof bowl.
- Stirring over simmering water until mixture thicken. Leave to cool.
- Fold in whipped cream.
- Place a slice of cake into bottom of cake tin. Pour in its of cream filling. Cover with cake. Continue layering until finished.
- Wrap well and refrigerate until set
- Sides with kiwi slices, decorate with glace kiwi
