Cake with Curd Cream and Kiwi, with a Chocolate “Bow”

The base of the cake is biscuit cakes, between which there is a thick layer of cream of cottage cheese and whipped cream. Curd cream mousse sandwiched with kiwi pieces. Decorated with a sponge cake with kiwi curd cream and a chocolate “bow”, as well as an openwork “ribbon” of melted chocolate.

Ingredients

For a biscuit:

Eggs – 6 pcs.
Sugar – 175 g
Flour – 220 g
Vanilla sugar – 1 sachet
Baking powder – 1 teaspoon
Water – 6 tbsp

For soaking the cake layers:

Jam – to taste

For the cream:

Cottage cheese – 300 g
Cream 33% – 500 g
Sugar – 150 g
Vanilla sugar – 1 sachet
Gelatin – 1 teaspoon

Besides:

Kiwi – 500 g

For decor:

Chocolate – 1 bar
Egg (protein) – 1 pc.
Sugar – 120 g

Directions

Preheat oven to 190 degrees. Prepare products for the cake with curd cream and kiwi.
Beat eggs until about 5 times the volume, gradually adding sugar and vanilla sugar. At the end of whipping, pour in water.
Add the sifted flour and baking powder little by little. Mix gently. Fill out the form with a test. Place in the oven. The biscuit is baked for about 30 minutes.
Cool the finished biscuit and cut it in half lengthwise into 2 cakes. Soak the cakes with jam diluted with water.
Cut the kiwi into thin semicircles.
Pour 50 ml of water over the gelatin. After swelling, dissolve it in a water bath.
For the cream, beat the chilled cream, adding vanilla and plain sugar as you beat.
Rub the cottage cheese into the whipped mass. Continue whipping the cream, pouring loose gelatin into it.
Fix the biscuit cake with a split form.
Put the third part of the cream in a mold on the cake. Send it literally for 5 minutes in the refrigerator. Put half of the kiwi on the cooled cream mousse.
Put half of the remaining cream on the kiwi. Put the form back in the refrigerator. Cover the hardened layer with the kiwi and layout the last part of the cream.
While the cream will finally solidify in the refrigerator, you can start preparing the decor. Prepare products for decoration.
Prepare a water bath and melt chocolate in it.
Cut a strip of parchment equal to the circumference of the cake and cut it in half (this will make it easier to work with).
Transfer the melted chocolate to a bag with a small hole. Place a thin stream of chocolate on a wide strip, drawing an openwork mesh (the pattern can be any chaotic). Put strips of parchment with openwork mesh in the refrigerator.
Additionally, cut strips of the desired size from the parchment for the bow. Spread the strips for the bow with chocolate, stick their ends, and put on the slices. Send the workpieces to cool.
Beat the egg white. Add a spoonful of water to the sugar and boil the syrup. Continuing to beat the protein, add hot syrup to it. Smear the sides of the cake with protein cream – this is necessary for good adhesion of the openwork mesh to the cake.
Along the circumference of the cake, alternately apply strips with an openwork pattern, press them down a little.
Peel off the paper carefully from the chocolate pattern.
Free the chocolate strips for the bow from the paper, place each loop of the bow in the center of the cake.
Cake with curd cream, kiwi, and the chocolate bow is ready. The delicate, porous structure of the cake, which has a moderately sweet, acidified kiwi taste, will appeal to fans of gourmet desserts. Try it.

Enjoy your meal!

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