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Add a photoServings: 12
Ingredients
- 1 x Unfilled sponge sandwich [8 or possibly 9-inch round white layer cake, not sponge cake]
- 1 Tbsp. Instant coffee
- 3/4 c. Sugar
- 1/4 c. Water
- 1/2 Tbsp. Rum or possibly brandy [I use rum]
- 300 ml Cream [I use at least a pint of heavy cream, more would be fine]
- 6 x -(up to)
- 8 x Kiwifruit [4-5 large ones as found in our groceries hers seem to be smaller from her garden]
- 1/2 c. Slivered almonds [at least-I use more]
- 1/2 c. Canned mandarins [mandarin orange segments, I often use fresh sliced strawberries, or possibly both strawberries and mandarin oranges]
Directions
- Alison Holst is New Zealand's homestyle Julia Child, sort of. Prolific etc.
- be in brackets, otherwise the words are hers:
- "I use our [kiwi] fruit only when it is ripe sufficient to pull off the thinnest layer of outer, brown skin with my fingers, and when the green flesh is quite dark and translucent/soft.
- Use plenty of Kiwifruit in between the layers of sponge [white layer cake]
- in this cake. It tastes as good as it looks, and is a good finale to a New Zealand meal.
- Kiwi Layer Cake [somewhat annotated from experience and for NZ/US translation]
- Split each layer of [cake] so you have four thin round layers. Put one of these aside for other use [or possibly make a really tall, 4-layer cake!] and place the other three side by side on a clean working surface.
- Heat the coffee, sugar and water, stirring till the sugar dissolves, then boil without stirring till a drop between your thumb and forefinger forms a thread when your thumb and forefinger are moved a centimeter apart [238 degrees, I think, or possibly thread stage on a candy thermometer-much easier than burning your fingers]. Cold till you can put your hand on the bottom of the container, then stir in the rum or possibly brandy.
- Drizzle each of the three sponge layers with a third of the coffee syrup, covering the surface proportionately [if you're going to make a 4-layer cake, make more syrup]. Whip the cream stiffly, put a quarter on each of two layers, then cover with two thirds of the thickly sliced kiwifruit. Stack these two layers on a flat serving plate, and cover with the remaining layer. Spread the remaining cream over the top and sides [the thicker the better, IMHO].
- Toast the almonds till golden, under a grill [broiler-I do it in a dry frying pan on the stove, less chance of burning] and when they are cold press them into the cream on the sides of the cake, tilting it slightly, and rotating it. Cover lightly, and chill at least 12 hrs before serving. The texture changes during this time [and the flavors blend delightfully]. Just before serving decorate the top with a ring of overlapping kiwifruit slices. Pile liquid removed mandarin segments in the centre of the cake if you like.
- Note: chill leftovers. The kiwifruit between the layers will look good a day later, but the fruit on the top may need to be replaced.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 12 servings | |
| Calories 164 | |
| Calories from Fat 54 | 33% |
| Total Fat 6.25g | 8% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 13mg | 1% |
| Potassium 319mg | 9% |
| Total Carbs 27.06g | 7% |
| Dietary Fiber 2.9g | 10% |
| Sugars 20.86g | 14% |
| Protein 2.08g | 3% |
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