🥝 3 Layer Kiwi Moose Cake. Refreshing Minimalist Style

✨ Luxury cake, clean look 🥝, clear layers, each layer blends perfectly.

Cake structure:

🔸 Top layer: fresh kiwi sliced, beautifully laid out

🔸 Middle Layer: Soft White Fresh Milk Moose

🔸 Ground Floor: Kiwi Jelly + Soft Cake Spunge

Ingredients:

Cake Spunge Base:

• 3 chicken eggs

• Sugar 70g

• 90g cake flour

• 25g melted butter

• 1 / 2 teaspoon vanilla

Kiwi jelly (2nd class):

• 2 Kiwi Spins

• 30g sugar

• 150ml water

• Gelatin 8g

• 1 tablespoon lemon juice

Fresh Milk Moose:

• Whipped cream 250ml

• 80ml condensed milk

• Gelatin 8g

• Cold water 40ml

• 1 tablespoon lemon juice

Topping:

• 3-4 fresh kiwi fruits (top cut sliced)

☘️ How to do it:

1.Cake base:

• Whisk eggs + sugar until fluffy white

• Glide gently mixed dough, add butter

• Pour to print. Bake 170 ° C 18-20 minutes. Cold break.

2. Kiwi jelly:

• Spin the kiwi thoroughly.

• Boil water + sugar + gelatin, add kiwi blender + lemon juice

• Wait for a warm cold, pour on the spunge. Refrigerate for 1 hour.

3. Fresh Milk Moose:

• Soak in gelatin + cold water for 5 minutes, dissolving light

• Whisk whipped cream + condensed milk until set to a soft top

• Mix Gelatin + Lemonade. Gently Collapse.

• Pour on hard jelly. Refrigerate for 2 hours.

4. Topping:

• Sliced fresh kiwi evenly

• Sort beautifully on the mousse

• Refrigerate for 30 minutes before serving

💡 Trick Success:

✅ Choose a ripe kiwi, easy to cut, not messy.

✅ Pour jelly into the cake when warm will not melt the cake.

✅ Wait for each solid layer before pouring the next layer.

✅ cut the kiwi so it's pretty.

✅. Use a sharp knife to moisten hot water. Cut the piece to be pretty sharp.

🌟 Why try:

💚. Fresh, not sweet, greasy.

💚 Beautiful. Take a bang.

💚 high vitamin C from Kiwi.

💚 Each layer of texture is different. Eat not bored.

💚. Fits summer. Cool and cheerful.

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