Kiwi Cakes

Preparation time:
40 minutes (low complexity)

ingredients:
5 mini-cakes:
300 g lean cheese
200 grams of biscuits of various sorts (without filling)
80 g butter
4 eggs
2 envelopes gelatin
100 g sugar
100 g powdered sugar
a tablespoon of cocoa
1 sachet of vanilla sugar
6 kiwi or more


Preparation:
A creamy dessert, cool and fresh.

First of all, arming yourself with three plastic bottles of 2 L. Tai of them, with a sharp knife, five forms as equal to approx. 9 inches wide, the walls become "detached" of each cake. Each type of plastic you put in a plate and press the bottom of each plate with a spoonful of mixture composition resulting cocoa and cookies with melted butter (in a bain-marie). Chicken dishes in the fridge and you're into cream.

Foam beating egg whites with granulated sugar. In a saucepan put the egg yolks bain-marie mix with powdered sugar and the vanilla, not too much not to curdle the yolks. Add cheese and whipped egg whites, gelatin prepared by instructions (but with very little water), mix well and pour over the biscuit. Leave in refrigerator several hours before serving dessert.

When it's serving time, cut with scissors "ring" around the cake and plastic separates it carefully. If gelatin is paternal, the plastic will go smoothly, simply pull gently.

Three kiwi in half your veins and use five of them as a principal ornament. The rest of your fruit slices and decorate them as you please. You can serve with whipped cream and sliced ​​kiwi fruit separately for those who want a supplement. Bon appetite!

Pumpkin cake and kiwi

We need:
1/2 cup sugar
125 grams butter
450 grams pumpkin puree (made from a pumpkin about 1.250 kg)
1 large egg
1/2 teaspoon vanilla
2 and 3/4 cups flour
1 teaspoon of sodium bicarbonate
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
350 ml condensed milk
Oil greased trays
3 cups sifted powdered sugar
3/4 cup cream cheese (or 175 grams)
1 teaspoon grated orange peel
4-5 fresh kiwi
1 large pomegranate (about 1 cup of seeds)
2 tablespoons lemon juice


Preparation:
Preparation
It begins with the preparation of pumpkin puree.
Pumpkin cut into 2 halves, clean the seeds and fibers with a spoon.
Grease an oven tray with oil, coat with aluminum foil which in turn is rubbed with oil.
Put pumpkin in the pan notch down.
Bring the oven preheated to 180 degrees for 1 hour or until a knife easily penetrates into pumpkin shell.
Remove squash from oven and after it has cooled, remove the core with a spoon.
Place in a blender to obtain a homogeneous puree.
A 2.250 kg pumpkin I got about 1kg of puree.
Mix the sugar with the butter on medium speed until it becomes cremos.Se add pumpkin puree and mix omogen.Se amestaca up is still the vanilla and egg.
Separately, combine flour sifted with salt, baking powder and baking soda off with some lemon juice, scotisoara, nutmeg and ginger.
Add flour alternately with pumpkin mixture and condensed milk until mixture is smooth.
Brush with oil and sprinkle with flour 2 round shapes for furnace diameter of 23 cm.
Pour the dough mixture in the two forms, distributing it evenly.
Bake in preheated oven at 160 degrees for 45 minutes or until a toothpick inserted in center of dough it remains clean.
Remove the tops from the oven and leave to form 10 minutes, then put on a rack to cool completely.
Mix cream cheese with 1 cup powdered sugar until well mixed to, add remaining sugar and orange zest and mix until it becomes fluffy.
Arrange on a platter and cover with the first leaf about 2/3 of the cream, cover with second crust that Spread with remaining cream.
Do not put the cream on the sides of cake.
Garnish with kiwi slices and pomegranate seeds.
Leave the refrigerator about 2 hours.
Bon appetite!