How To Start A Compere

"someone" in the heart

















few months ago I saw a cake, browsing in the wonderful work of Eleanor His blog butter and honey , namely this, which I had placed on his head and that, whenever I saw the kiwy the supermarket, became more and more flashing.
is not the kind of cake that I learned to do, to be honest I had only made an attempt years ago, because at the nose ritevevo laborious preparation. So faced with some photos, the desire to stop at the goodies, while the awe of approaching a job made me run away on several fronts.
But you know, when cooking because it is greedy, sooner or later you like a cat, you put a paw out, you try to move something and you are to see what happens.
Meanwhile, Eleanor has also published this , which has the same ingredients, except for the top finish.
And so it was that, having taken the ingredients for the first version, but having "stalled" over due, they have made kiwy mature and white chocolate was discovered by the "rat house" that have done away with everything, so what came out My version is with great satisfaction ... "dad and his little mouse," which the Hanoi brushed in a nanosecond.
must be said that, if you wish, you can break the work at various times. The sponge can be prepared a day or two before and kept in an airtight plastic container because it is not too dry. The fruit compote (in fact you can choose different fruits such as strawberries or berries ...) is preserved as well for a few days in the refrigerator, provided you add the gelatin only at the time of composing the cake.
Then the assembly itself takes only half an hour of total work, to do with a few hours in advance to let even the freezer do its part.

kiwy cake with lemon mousse


sponge

3 eggs 120 gr.
flour 120 gr.

sugar lemon zest 1 / 4 teaspoon baking powder 1 pinch of salt



Mousse 350 gr. lemon yogurt
400 gr. cream pillar
100 gr.
sugar 2 sheets gelatine 5 gr.
60 gr.
sugar for finishing
kiwy 3 (or other fruit of your choice)
100 gr.
sugar 50 gr. lemon juice 1 sheet gelatin
5 gr.

Prepare the sponge by placing it in the mixer all the ingredients and bake the cake for about 25 min. Or you can use a sponge ready ... rather than doing the cake, do it with the industrial base.
Prepare the compost cooking the fruit with sugar and lemon juice, wipe the blender and dissolve the gelatin sheet soaked while fruit is still warm.
Soak the gelatin in a little water for the mousse, then heat the water so that the sheets melt. In a large bowl, combine yogurt and sugar, beating lightly with a whisk, add the dissolved gelatin and, finally, add the whipped cream until stiff steadfast, moving and turning the whip in slow motion.

When assembling the cake, I prepared a wet lemon diluted in water and sugar, because I liked the idea of \u200b\u200bdamping the stringy typical of sponge cake. In a tin roof, put the sponge on which the spatula and then put the mousse in the fridge for a few hours.











First spatula compote kiwy I put the cake in the freezer an hour.
When preparing for a dinner, I think you can keep in freezer up to one hour before serving, cold just make more body mousse.