Kiwi Obsttorte

Ingredients

2 Eggs, at room temperature
1/3 Cup CSR Caster Sugar
1/2 Teaspoon Vanilla Essence
1/3 Cup Plain Flour, sifted
2 Tablespoons melted Butter
2 Tablespoons Kirsch
Kiwifruit Jam
750g Kiwifruit
Whipped Cream for Decoration

Method

1 : Preheat oven to 180oC.
2 : Beat eggs and CSR Caster Sugar until very thick. Beat in vanilla. Gently fold in flour and butter.
3 : Generously butter a 23cm obsttortenform or similar shallow tin, making sure all indentations are covered . Pour
batter into tin. Bake about 15 mins or until top is golden and springs back when lightly touched.
4 : Invert tin onto cooking rack; let cool 5 mins. Gently remove cake from tin; cool.
5 : Heat Kiwifruit jam and force through sieve to make about 1/2 cup. Return to saucepan and heat with Kirsch to
boiling. Brush a thin layer of the kiwi glaze over the depression.
6 : Peel and slice kiwis across into rounds. Arrange overlapping in concentric circles over glaze. Spoon remaining kiwi
glaze over fruit; allow to cool.
7 : Just before serving pipe whipped cream around outside edge of fruit.

Comments

Tip :This cake (which is really more fruit than cake) is baked in a special tin called an obsttortenform and
when turned out has a shallow depression which is filled with fruit and decorated with cream.
The cake also has an attractive fluted edge.