October 5, 2012


350 g flour
150 g corn starch
2 tsp. baking powder
1/4 tsp. salt
250 g butter
200 g sugar
1 tbsp. finely grated orange peel
1 tbsp. finely grated lemon peel
1 tbsp. vanilla essence
5 big eggs
120 ml milk

180 g roughly chopped white chocolate
180 g cream cheese
50 g sugar
4 tbsp. gelatine
90 ml fresh orange juice
375 ml heavy whipping cream

125 ml fresh lemon juice
50 g sugar
1 tsp. gelatine
3-4 kiwis

1. Preheat the oven 180 degrees C. Butter tin (25 cm) and line it with paper.

2. In a big bowl, mix butter, sugar, vanilla and orange and lemon peel into light cream. Mix in the eggs one by one.

3. Slowly sift in the flour, corn starch, salt and baking powder. Fill the dough into the tin.

4. Bake for 50-60 min till firm. Let it rest for 15 min in the tin, then take out of the tins and let rest on the wire rack.

5. Make the mousse: melt the chocolate in a hot water bath. Whip the cream cheese and sugar. Mix in the chocolate.

6. Soak the gelatine in the orange juice. Melt it. Cool down and mix into the cream.

7. Whip the cream, slowly fold into the chocolate cream.

8. Even the top of the cake, put it back into the tin with removable sides. Pour the mousse over the cake and let it rest for 6 hours in the fridge.

9. Make the lemon jelly: heat slowly the lemon juice and the sugar till the sugar has completely melted. remove from the heat, melt the gelatine. Let it cool doew, then pour over the cake and let it rest for other 6 hours in the fridge.

10. Decorate with the kiwis before serving.  

P.S. Light and fluffy!! Not too sweet!

Enjoy, K.

recipe from “Kūkas” by M. Neri


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