Cake with kiwi

18663 KIWI SWEET INGREDIENTS for 6 PEOPLE A pie with genovese dough by 22 cm (4 eggs, 125 g sugar, 140 g of flour, half a packet of vanilla sugar, 140 g of butter), 5 kiwi quite hard, but still they don't have spappolarsi during processing, 200 ml marsala, 4 egg yolks, 2 egg whites, 5 tablespoons icing sugar preparation time: 20 minutes + 30 minutes to genovese pasta cooking time: 20 minutes + 30 minutes for the dough: 4 minute Rest Genoese Peel kiwi fruit and cut them into thick slices.

Put the pieces in a bowl and moisten with the Marsala and leave to macerate for 1 hour.

Meanwhile prepare the pasta genovese putting eggs in a bowl, sugar and salt.

Apart from sift the flour.

Add the half sachet of vanilla sugar and place the bowl with the eggs and sugar in a Bain-Marie in a pot with hot water on fire.

Beat the eggs until they tripled their volume and do not let boil.

The batter should be lukewarm.

Achieved the result of see Mount eggs, remove the Bowl from the heat and continue to work the mixture until it cools.

Melt the butter in a saucepan and let it cool.

Now add the eggs 125 g of sifted flour stirring.

Add 80 g of melted butter and continue to stir.

The mixture must eventually be velvety.

With the remaining flour passed the Pan 5/6 cm high before you pour the dough, buttered and cook in the oven already warm at 180° for 30 minutes.

Remove the genovese from the oven and let it cool.

At the end of 45 minutes of steeping of kiwi pour the icing sugar and egg yolks in a bowl and beat vigorously until the mixture becomes almost white.

Drain the Kiwis and incorporated the maceration wine in egg mixture and sugar.

Pour the cream in a saucepan that will be submitted to another bigger to cook the cream in a double boiler.

Keep on stirring with a whisk until soft focus zabaione often becomes creamy.

Keep away from fire aside until it cools.

Now Genoese cake cut cooled in three equal circles.

Whip the egg whites until foamy soda and blend gently with zabaglione.

Place the first layer of pasta genovese at the bottom of a pan 22 cm hinge and smeared the first layer of cream on top.

Distributed round kiwi washers.

Cover with the second circle of genovese and distributed before the cream and then the Kiwis.

Do the same with the last layer of pasta and finish with the Kiwis tourist-trodden in the cream slightly.

Place the dessert for 3 hours in the refrigerator.

And, before serving, open the clamp that holds the cake and place the cake on a serving dish.