Cake with curd cream and kiwi, with chocolate "bow"

The basis of the cake is biscuit cakes, between which a cream of cottage cheese and whipped cream is located in a thick layer. Curd cream mousse is layered with kiwi slices. Decorated sponge cake with kiwi curd cream and chocolate "bow", as well as an openwork "ribbon" of melted chocolate.

Ingredients

• For the biscuit:
• Eggs - 6 pcs.
• Sugar - 175 g
• Flour - 220 g
• Vanilla sugar - 1 sachet
• Baking powder - 1 teaspoon
• Water - 6 tbsp. spoons
• For impregnation of cakes:
• Jam - to taste
• For cream:
• Curd - 300 g
• Cream 33% - 500 g
• Sugar - 150 g
• Vanilla sugar - 1 sachet
• Gelatin - 1 teaspoon
• Besides:
• Kiwi - 500 g
• For decor:
• Chocolate - 1 bar
• Egg (protein) - 1 pc.
• Sugar - 120 g

Directions

1. Whisk eggs until about 5 times larger, gradually adding sugar and vanilla sugar. At the end of whipping, add water.
2. Gradually add the sifted flour with baking powder. Mix gently. Fill out the test form. Put in the oven. The cake bakes for about 30 minutes.
3. Cool the finished biscuit and cut in half lengthwise into 2 cakes. Soak the cakes with jam diluted with water.
4. Kiwi cut into thin semicircles.
5. Pour gelatin with 50 ml of water. After swelling, dissolve it in a water bath.
6. For the cream, whip the chilled cream, adding vanilla and simple sugar as you whip.
7. Rub the cottage cheese into the whipped mass. Continue whipping the cream, adding gelatin to it.
8. Fix the biscuit cake with a detachable form.
9. Put the third part of the cream into a mold on the cake. Send literally for 5 minutes in the refrigerator. Put half of the kiwi on the cooled cream mousse.
10. Spread half of the remaining cream on the kiwi. Place the mold back in the refrigerator. Cover the frozen layer with kiwi and lay out the last part of the cream.
11. While the cream will finally solidify in the refrigerator, you can start preparing the decor. Prepare items for decoration.
12. Prepare a water bath and melt the chocolate in it.
13. From parchment, cut a strip equal to the circumference of the cake and cut it in half (this will make it easier to work with).
14. Transfer the melted chocolate to a bag with a small hole. Drop chocolate in a thin stream onto a wide strip, drawing an openwork grid (the pattern can be any chaotic). Put strips of parchment with an openwork grid in the refrigerator.
15. In addition, cut parchment strips of the desired size for a bow. Spread the strips for the bow with chocolate, blind their ends and put them on the cuts. Send blanks to cool.
16. Whisk the egg white. Add a spoonful of water to the sugar and boil the syrup. Continuing to beat the protein, add hot syrup to it. Coat the sides of the cake with protein cream - this is necessary for good adhesion of the openwork mesh to the cake.
17. Alternately attach strips with an openwork pattern along the circumference of the cake, press them down a little.
18. Carefully peel off the paper from the chocolate pattern.
19. Free the chocolate strips for the bow from the paper, place each loop of the bow in the center of the cake.
20. Cake with curd cream, kiwi and chocolate bow is ready. The delicate, porous structure of the cake, which has a moderately sweet, acidified kiwi taste, will appeal to fans of gourmet desserts.
21. Try it. Enjoy your meal!