Esmeralda cake

This cake is called Esmeralda because it has a color like her green eyes.

Preparation steps

Preheat the oven to a temperature of 180 degrees.
Mix the egg yolks with the sugar to make it frothy, gradually add the oil, flour with baking powder and finally the milk.
Mix the egg whites and slowly stir them into the dough mixture with a spoon.
Bake in a tray of size 28, spread with margarine and sprinkled with flour (we do not bake on paper because there are gaps on the side and then the cake will be uneven when the cream is poured on top). Bake for 20 minutes at 180 C.
Let the dough cool.
Mix the thickener, sugar and vanilla sugar and add a little milk, so that the powder dissolves and there are no lumps.
Bring the rest of the milk to a boil and slowly add the thickener, stirring constantly until the cream is cooked. Pour the cream over the dough while it is still hot.
For the topping: Mix the pudding powder with the sugar and take a little water from those 6 dcl to dissolve the powder and there are no lumps. Mix the water and kiwi syrup and bring to a boil. Slowly pour the dissolved pudding powder into the boiling water and stir constantly until the pudding becomes transparent. I also added a little green mint extract to make the color a little stronger.
Arrange the peeled kiwi circles on the cooled white cream and pour the still hot pudding on top and leave to cool and put in the fridge. Cut into cubes or triangles with a sharp knife and serve.

Ingredients

Dough:

6eggs
5 tbspsharp flour
1baking powder
7 tbspsugar
1 tbspoils
2 tbspmilk

Ingredients for white cream:

10 tbspdensity
1 lmilk
6 tbspsugar
1 bagvanilla sugar

Green topping from above:

1 dclkiwi syrup
6 dcl.water
5 tbspsugar
2vanilla pudding
3-4fresh kiwis

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