Sour cream cake with kiwi

Light, delicate sour cream cake has a pleasant sourness

Ingredients

• Eggs - 4 pcs.
• Sugar - 4 tablespoons
• Flour - 5 tbsp.
• Salt - 1 pinch
• Sour cream - 500 g
• Powdered sugar - 2-3 tablespoons
• Kiwi - 3 large
• Cake jelly - 1 sachet

Directions

1. Prepare a biscuit in any way convenient for you, I am preparing a simplified quick recipe, you can repeat after me.
2. First, with a mixer, I beat the eggs for 5 minutes, then add sugar and beat for another 5 minutes. Then I pour out the flour and gently stir in the egg mass with a spoon, mix until smooth. I pour the dough into a form covered with baking paper and bake in the oven at 180 degrees until cooked (20-25 minutes).
3. Remove the finished biscuit from the mold. (My biscuit sagged a little, but for this cake it is not very important). Let the crust cool down.
4. While the sponge cake is cooling, prepare the sour cream. Beat sour cream with powdered sugar until smooth.
5. Cut the cooled cake into two identical cakes. Put the bottom one on the bottom of the detachable form.
6. And cut the top into cubes 4x4 cm in size, while maintaining the shape of the cake itself.
7. Pour half of the sour cream on the bottom layer, smooth. And then take one piece of chopped cake, dip in the remaining cream on all sides and spread on the bottom cake.
8. Try to repeat the shape, taking one cube after another in turn.
9. Cover the assembled cake with foil and place in the refrigerator for 2-3 hours.
10. Take out the cake, put kiwi slices on top.
11. Pour the diluted cake jelly over the cake and refrigerate again for 10-15 minutes.
12. Remove the form and you can serve the cake to the table.