Cake with kiwi in the shape of a turtle. Cake with kiwi "green turtle"

Dessert cake Emerald, which housewives can still recognize by its name “ Emerald turtle", will greatly delight the children, and not only, for the holiday.

Of course, you will have to devote time to him, but only an hour or two.

Cake “Emerald Turtle” in finished form

Kiwi, such an unusual fruit with an incredibly high content of useful elements, is liked by many and is used as an independent dessert, and as a filler for desserts and even vegetable and meat dishes. It is a mistake to believe that kiwi originates from New Zealand, as many people think. The birthplace of the fruit is Ancient China, where they first began to grow fruit.

Cultivated plant in New Zealand were introduced only in 1906, calling it “Chinese gooseberry”. And later, when the demand for the unusual fruit began to grow, they gave it the name of the Kiwi bird, which is a symbol of the country of national importance.

Ingredients for 8 servings

For the shortcakes:

1 can of condensed milk

450 grams of wheat flour

1 egg

1 teaspoon of baking soda (you will need to quench it with vinegar essence or lemon juice)

For the custard:

½ (500 ml) liter milk

2 pieces of chicken eggs

200 grams (about 1 cup) granulated sugar

2 tbsp. spoons of wheat flour

1 packet vanilla sugar

220 grams butter

For decoration (and optional filler):

10-15 pieces of ripe kiwi fruits (we select ripe fruits, but hard ones)

Inventory

oven

hob

baking tray

saucepan

tablespoon

mixer or whisk

Smooth surface

pan

shallow plate

assembly dish or cake stand

How to make Emerald cake with condensed milk

At the beginning of the cake making process, let's make the cream. The custard will cool well while we prepare the shortcakes for the base of the cake in a frying pan (or in the oven). In addition, he does not tolerate distracted attention. That is, you should not be distracted while preparing it, otherwise it will burn.

It is worth noting: The cream that we will now deal with is excellent not only for soaking cake layers, but also perfectly complements any, especially as a filler for.

Break the eggs into a container and beat them well.

You need to divide the finished dough into approximately 10 or 12 pieces, but of different sizes, since we will assemble the cake in the shape of a turtle, where the shell tapers towards the top. That is, roll about 5 larger balls, make 4 smaller balls, and the rest very small.

You don’t have to bother: make all the balls (8 pieces) the same size, and adjust the irregularities and edges (to reduce in size) by cutting the diameters of plates of different sizes.

On a work surface dusted with lightly flour, roll out our shortcakes into thin flat cakes.

The rolled out dough for the cakes needs to be “pierced” with a fork.

Prick their surface with a fork so that they do not bubble and remain even when baking.

Let's start baking the cakes. You can cook the shortcakes in the oven, but we’ll make it easier: fry them in a preheated large frying pan (or whatever you have).

“Bake” the crust in a frying pan

You need to fry on both sides, turning over. There is no need to use oil for frying.

Trim the finished cakes along the edges. For this we will use a plate.

If there are no plates of different diameters to fit different slide sizes, then you can prepare them (for example, from cardboard).

Cakes for the Emerald Turtle cake

We won't throw away the scraps. Firstly, children will eat them with pleasure, and secondly, they will be useful to us when assembling the cake.

Let's start working on kiwi fruits. They need to be thoroughly washed and peeled.

Cut the peeled fruits into rings or ovals.

Assembling the Emerald cake

Place the first cake layer on the base (plate, tray or) and grease it with cream.

Place kiwi rings or ovals on the greased cake layer. Cover everything with a second cake, and also grease with cream and place the kiwi.

The Emerald Turtle cake is prepared very quickly. This is a great option if you don’t have an oven, but you really want to cook something tasty and unusual. It can be decorated very beautifully and served at the festive table, I assure you, the guests will be delighted!

Products:
For the test:

1. Condensed milk - 1 can
2. Wheat flour - 450 gr
3. Chicken eggs - 1 piece
4. Baking soda - 1 teaspoon
5. Table vinegar - 1/6 teaspoon

For the custard:

1. Milk 500 ml
2. Chicken eggs 2 pcs
3. Sugar 200 gr
4. Wheat flour 2 tbsp. spoons
5. Vanilla sugar 1 sachet
6. Butter 220 g

For decoration:

1. Kiwi 10–13 pcs.

How to make the Emerald Turtle cake:

Step-by-step recipe with photos.

Preparing the cream.

Let's start preparing the cake by making the custard. If you've never made it before, now is the time to try it. After all, this is not at all difficult to do, and yet such cream is often used not only for soaking cakes, but also for filling eclairs and generally goes well with various pastries.
First, break the chicken eggs and use a whisk to mix them with the milk.
Then add vanilla and regular sugar. Shake everything thoroughly again with a whisk. Lastly, pour the wheat flour into the cream and put everything on the fire.

Cook the cream over medium heat, stirring all the time until it thickens, in this case about 15-25 minutes. In any case, you will feel when the custard needs to be removed from the stove.
Let the custard cool slightly and then melt it in butter, stirring until the mass becomes homogeneous again. Close the saucepan with the finished cream with a lid and set it aside for now.

Prepare the dough.

In a deep plate, mix the chicken egg and condensed milk. Repay separately baking soda vinegar, and then add it to a common plate. Now all that remains is to gradually add wheat flour and knead the dough. First with a whisk, and then with your hands. The dough will end up pleasant to the touch, soft and very elastic.
Important: you may need a little more flour, so, as they say, be guided by the situation.
Divide the finished dough into 10-12 balls of different sizes. The easiest way to do this is to first divide the dough in half. Make 4-5 larger balls from one half, and pinch off about 1/3 of the other half and roll 3-4 small balls from it; the remaining dough will make about 3-4 medium-sized balls.

Roll out the cakes.

Prepare your work surface and rolling pin by dusting them with flour. Then roll each ball in turn into a flat and fairly thin cake. After you roll out the first cake, prick it over the entire area with a fork.
When all the cakes are rolled out, only then proceed to the next step.

We bake the cakes.

Each cake needs to be fried on both sides in a dry frying pan (dry, that is, without adding any oil at all).

For the best result, you first need to heat the pan well, then lay out the dough and, when it bubbles and is covered with a crispy crust on one side, turn it over with the raw side down.

Usually it takes 1.5-2 minutes to fry one cake, so this process is very fast, and if you decide that you will have time to roll out the next portion of dough while the previous one is being prepared, then you are very mistaken.

Trim the cakes.

After frying, each cake needs to be made more carefully, cutting off uneven edges. This can be done using plates of different diameters or pre-prepared templates.
Important: do not throw in dough scraps, firstly, they are also tasty, and, secondly, we will need them later.
As a result, you will end up with several cakes of different diameters, thanks to which your turtle’s shell will turn out to be the desired rounded shape.

Preparing the kiwi.

When both the cakes and the custard are ready, all that remains is to peel the kiwi and cut each fruit into thin circles or ovals (that is, the kiwi can be cut either lengthwise or crosswise).
Important: it is better to take hard fruits, because softer ones simply cannot be cut thinly.

Assembling the Emerald Turtle cake.

And finally we come to the most interesting part, assembling the cake. To do this, take a suitable flat dish and place the first large cake on it, and then pour custard over it.
Using a tablespoon, spread the cream over the entire area of the cake.
Then carefully lay out thin slices of kiwi

Coat them with cream again on top and place a new cake layer.
Continue in the same spirit, successively reducing the size of the cakes so that the smallest is at the very top.

In order to smooth out the corners, take the trimmings of the cakes and place them in those places where you see fit. Then cover the top of the cake with the remaining custard. This way you will get a hemisphere.

Use the remaining kiwi pieces to make a shell for the turtle. Thin slices of fruit slide well, so it’s better to put them on top and place thicker ones at the bottom.
When the shell is ready, cut out the muzzle, paws and tail from a whole kiwi, place them on a saucer in the places designated for these turtle body parts, and then let the cake sit for a little while so that the cakes absorb some of the cream.

Serve the Emerald Turtle cake.

After half an hour, the “Emerald Turtle” cake is ready and you can invite everyone to have tea.

The cakes turn out somewhat similar to cookies, and the cream goes incredibly well with them. Kiwis add some sourness and therefore the cake turns out moderately sweet and not at all cloying. So all this beauty not only looks good on the table, but is also very tasty, be sure to try it.
Bon appetit!

Tips for the recipe:

– You can divide the dough into 8 equal parts, fry the cakes, and after that cut them, making each next one 1-1.5 centimeters smaller.

– You can choose any cream for coating the cakes, for example sour cream or use whipped cream with sugar.

– This recipe can become the basis for your culinary creativity, because in its likeness you can make not only a turtle, but also a soccer ball, for example, or just a hemispherical cake decorated with the fruits that you like best.

Let's relax a bit and have a tea party! And for dessert we’ll make a kiwi cake. The pleasant light sourness of the fruit goes well with cream and walnuts. Kiwi has a lot useful properties. It tastes slightly like strawberries, gooseberries or melon and contains many vitamins and minerals that are beneficial for skin health and elasticity, strong immunity, good figure and excellent mood.

It is eaten raw, dried, dried, added to pizza and sauces for meat and fish dishes. Today we will try a tender and fragrant cake.

Ingredients for the crusts

Let's use regular biscuit dough as a basis. Just add some walnuts to it. Ours is simple. Cooking takes very little time. We take:

250 g sugar;

150 g flour;

A packet of baking powder;

Vanillin;

Walnuts - 100 g;

Salt on the tip of a knife.

Preparing the right biscuit

Add walnuts to the kiwi cake, or rather, to the dough. To do this, we clean them, lightly fry them in a frying pan, and grind them in a blender until they become flour. Separately mix sugar, salt and vanillin, add eggs and beat with a mixer for about 4-5 minutes until fluffy, but not strong foam. Sift the flour through a sieve, mix with baking powder, chopped nuts and add little by little to the eggs, continuing to beat. The dough should not be very liquid, but like thick sour cream.

Grease the mold vegetable oil and fill it two-thirds full. Leave it on the counter for a few minutes before baking. The dough will evenly cover the pan, and a light crust will form on its surface. Now you can bake. For many, it is more convenient to use a springform pan - it is then easier to remove from it. In the oven, select a temperature of 180 degrees and bake for about half an hour.

During the baking process, you do not need to open the oven - the sponge cake will not rise and will not bake well. It’s easy to check if it’s ready by pricking it in several places with a fork or toothpick - they should remain clean, without any dough residue.

Do not immediately remove the biscuit from the mold. Let it cool. This will take approximately 5-6 hours. A good biscuit should stand upside down. Then its surface will be flat, without a slide. You can place 3-4 wide cups on the table and turn the cake over them. And to prevent it from drying out, you can cover it with a dry towel.

Impregnation for cakes

In order to make the kiwi sponge cake more juicy and tender, we will prepare a special impregnation. It is used before greasing the cakes with cream. We will need:

Water - 1 tbsp.;

Coffee - 3 tbsp. l.;

Sugar - 3 tbsp. l.

In a small saucepan, dissolve the sugar in water and, stirring, heat to a boil. Let cool.

Brew coffee, strain, add it to sugar syrup. Mix well. Well, the coffee impregnation is ready.

Layer for cakes

Our kiwi cake goes well with buttercream. For it we will need:

Cream 30% fat - 450 g;

Powdered sugar - 200 g.

As you know, cream whips well when chilled. Therefore, before preparing the cream, put them in the refrigerator for a couple of hours. Then beat with a mixer, adding powdered sugar little by little, for 5 minutes until soft peaks form. It is better not to use sugar - often it does not have time to melt.

Assembling a kiwi cake

Divide the finished and cooled sponge cake into 2 cake layers and soak each one with coffee syrup. It is good to use a silicone pastry brush. It allows you to apply liquid evenly over the entire surface. We grease not the inner porous part of the cake, but the outer one on which the crust has formed, and turn it inward. This way the cake will be well soaked on all sides.

Peel the kiwi and cut into cubes. Place the bottom cake on a dish, grease it well with cream, place pieces of kiwi and pour cream on top. Cover with the second cake layer, align the edges and grease the finished cake with buttercream on top and sides.

Dressing up the turtle

Before decorating the kiwi cake, put it in the refrigerator for a couple of hours. This way it will soak in better, the top layers of the cream will harden and it will be easier to decorate. In the meantime, let's prepare the fruit. Our cake will be in the shape of a green turtle.

Carefully remove the skin from the kiwi and cut into slices. We leave one whole: we cut out the head, four legs and tail of the turtle from it. Decorate the cake with circles over the entire surface. At the end we add the head, tail and paws. Well, everything is ready! You can drink tea.

So! To prepare the cake we will need:
- Condensed milk (in dough) - 1 jar.
-Egg (2 in cream, 1 in dough) - 3 pcs.
-Slaked soda with vinegar (in the dough) - 1 tsp.
-Flour (+2 tablespoons in cream) - 450-470 g
-Milk (in cream) - 500 ml
-Sugar (in cream) - 1 cup.
-Vanilla sugar (in cream) - 1 packet.
-Butter (in cream) - 200 g

Kiwi (about 1 kg)
-Bananas (3-4 pcs).
-Aerosol cream.

The cakes bake very quickly, literally 15 minutes and all the cakes are baked, so first you need to cook the cream for the cake.
To do this, pour the milk into a separate saucepan, then add 2 eggs, 2 tablespoons of flour, a glass of sugar and a bag of vanilla sugar. Beat everything well with a whisk or mixer.

Place the resulting mixture on low heat and cook until thickened. When cooking the cream, stir it constantly so that there are no lumps. As you can see, I was unable to avoid lumps.
When the cream thickens, add butter to the hot cream, stir well and cover with a lid so that the cream does not cool down when we start assembling the cake.

Now we make the dough. Pour a can of condensed milk into a bowl, add the egg and mix very well.

Then add slaked soda with vinegar and gradually add flour, constantly stirring the mass. When it becomes difficult to stir the dough with a spoon, transfer it to the work surface and knead it.

The dough should be soft and elastic, there should not be too much flour.
Roll out the resulting dough into a sausage and divide into 8 parts. I first divided it into two equal parts, then divided the rest in the same way until I got 8 parts of dough.

Roll the dough into round balls and roll out layers. The dough layers can be rolled out all at once and stacked on top of each other. I additionally folded them in half and then placed them on top of each other, since I have very little space on the table.
We pierce each layer with a fork in several places. If you do not pierce the dough with a fork, bubbles will appear in the layers of dough during frying.

We fry the cakes in a regular frying pan, do not grease the pan with anything, leave it dry. They bake very quickly, literally one minute and turn over. I made the cakes crispier.

While the cake is hot, cut the edges to the desired size on a plate. Leave the edges, they will be needed for sprinkling the cake.

Now let's assemble the cake. Peel bananas and kiwi and cut into thin slices.

Lay out the first cake layer. Spread it with cream, then lay out the kiwi and spread whipped cream on top.

Top with the next layer of cake, add bananas and whipped cream on top.

So we assemble the whole cake, alternating bananas and kiwi. Cake-cream-fruit-cream-crust and so on.

Coat the top of the resulting cake with cream again and sprinkle with sprinkles. We make the topping from the cake scraps and grind them into crumbs.

There is another way to decorate. Instead of sprinkling, cover with thin circles of kiwi.

Now the decoration. We make a turtle's head, paws and tail from kiwi. I decorated it a little more with the remaining whipped cream.

This is what we end up with in the cross section.

The cake is very tasty and very filling! It takes about an hour to prepare.

Bon appetit!

Cooking time: PT01H00M 1 h.

Step 1: Prepare the cream.

Now add vanilla and regular sugar there. Shake everything thoroughly again with a whisk. Lastly, pour the wheat flour into the cream and put everything on the fire.

Cook the cream over medium heat, stirring all the time until it thickens, in this case it is about 15-25 minutes. In any case, you will feel when the custard needs to be removed from the stove.
Let the custard cool slightly and then melt the butter in it, stirring until the mixture becomes smooth again. Close the saucepan with the finished cream with a lid and set it aside for now.

Step 2: Prepare the dough.

In a deep plate, mix the chicken egg and condensed milk. Separately, extinguish the baking soda with vinegar, and then add it to a common plate. Now all that remains is to gradually add wheat flour and knead the dough. First with a whisk, and then with your hands. The dough will end up pleasant to the touch, soft and very elastic.
Important: You may need a little more flour, so, as they say, be guided by the situation.
Divide the finished dough into 10-12 balls of different sizes. The easiest way to do this is to first divide the dough in half. Make from one half 4-5 larger balls, and pinch off about 1/3 of the other and roll it out 3-4 small balls, the remaining dough will yield about 3-4 medium sized balls.

Step 3: Roll out the cakes.

When all the cakes are rolled out, only then proceed to the next step.

Step 4: Bake the cakes.

Each cake needs to be fried on both sides in a dry frying pan (dry, that is, without adding any oil at all).

For the best result, you first need to heat the pan well, then lay out the dough and, when it bubbles and is covered with a crispy crust on one side, turn it over with the raw side down.
Usually it takes 1.5-2 minutes, so this process is very fast, and if you decide that you will have time to roll out the next portion of dough while the previous one is being prepared, then you are very mistaken.

Step 5: Trim the cakes.

After frying, each cake needs to be made more carefully, cutting off uneven edges. This can be done using plates of different diameters or pre-prepared templates.
Important: Don’t throw in dough scraps, firstly, they are also tasty, and, secondly, we will need them in the future.

As a result, you will end up with several cakes of different diameters, thanks to which your turtle’s shell will turn out to be the desired rounded shape.

Step 6: Prepare the kiwi.

When both the cakes and the custard are ready, all that remains is to peel the kiwi and cut each fruit into thin circles or ovals (that is, the kiwi can be cut either lengthwise or crosswise).
Important: It is better to take hard fruits, because softer ones simply cannot be cut thinly.

Step 7: Assembling the Emerald Turtle Cake.

And finally we come to the most interesting part, assembling the cake. To do this, take a suitable flat dish and place the first large cake on it, and then pour custard over it.

Using a tablespoon, spread the cream over the entire area of the cake.

Then carefully lay out thin slices of kiwi, coat them with cream again and place a new cake layer.

Continue in the same spirit, successively reducing the size of the cakes so that the smallest is at the very top.

Step 8: Serve the Emerald Turtle Cake.

After half an hour, the “Emerald Turtle” cake is ready and you can invite everyone to have tea.

You can divide the dough into 8 equal parts, fry the cakes, and after that cut them, making each next one 1-1.5 centimeters smaller.

You can choose any cream for coating the cakes, for example sour cream or use cream whipped with sugar.

This recipe can become the basis for your culinary creativity, because in its likeness you can make not only a turtle, but also a soccer ball, for example, or just a hemispherical cake decorated with the fruits that you like best.

Cake with kiwi in the shape of a turtle. Cake with kiwi "green turtle"

Ingredients for 8 servings

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