A great cake recipe for any occasion:
Knead a shortcrust pastry from butter, powdered sugar, flour and milk.
Then rest the dough in the refrigerator for about 30 minutes.
Now roll out, cut out a ring of about 26 cm and place on a baking tray lined with parchment paper. Bake the shortcrust pastry in a hot oven at 180 °C for 10 minutes.
In the meantime, whip the egg whites with the sugar and a pinch of salt until stiff, fold in the egg yolks and sift in the flour. Fill the sponge mixture into a 26-cup cake springform pan or into a 26-cup ring placed on a baking sheet lined with parchment paper. Bake in the oven set to 180 °C for 12 minutes.
Cool the bases well. Peel the kiwi and cut into fine slices. Spread the short pastry with kiwi jam. Cut a small rim (approx. 0.5 cm) from the sponge cake all around so that the base has a diameter of approx. 25 cm. Place the sponge cake on the jam-coated short pastry and form a cake ring around the bottoms. Spread one kiwi cut into slices evenly on top.
For the filling, grate lemon zest and squeeze the juice of one lemon. Heat whipped cream with sugar, juice of one lemon and zest.
Add a little of the hot amount to the egg yolk form and mix. Now this amount into the hot cream mass form and pull off to the rose under continuous stirring (heat to 90 °C, it must not make). Dissolve the soaked gelatin in the hot