Details page sections

Desserts

Kiwifruit Obsttorte (Fruit Torte)

Name: Kiwifruit Obsttorte (Fruit Torte)
Prep time: 30 min
Cook time: 15 min
Yield: 12
Ingredients: 2 eggs, at room temperature; ⅓ cup Chelsea Caster Sugar; ½ tsp vanilla essence; ⅓ cup plain flour, sifted; 2 Tbsp melted butter; 2 Tbsp kirsch; Kiwifruit jam; 750g kiwifruit; Whipped cream for decoration

Preparation

30 mins

Bake

15 mins

Difficulty

Easy

Servings

This cake (which is really more fruit than cake) is baked in a special tin called an obsttorten form and when turned out has a shallow depression which is filled with fruit and decorated with cream. The cake also has an attractive fluted edge.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

2 eggs, at room temperature
⅓ cup Chelsea Caster Sugar
½ tsp vanilla essence
⅓ cup plain flour, sifted
2 Tbsp melted butter
2 Tbsp kirsch
Kiwifruit jam
750g kiwifruit
Whipped cream for decoration

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

What did you think of this recipe?

Method

Preheat oven to 180°C.

Beat eggs and Chelsea Caster Sugar until very thick. Beat in vanilla. Gently fold in flour and butter.

Generously butter a 23cm obsttorten form or similar shallow tin, making sure all indentations are covered . Pour batter into tin. Bake about 15 mins or until top is golden and springs back when lightly touched.

Invert tin onto cooking rack; let cool 5 mins. Gently remove cake from tin; cool.

Heat kiwifruit jam and force through sieve to make about 1/2 cup. Return to saucepan and heat with Kirsch to boiling. Brush a thin layer of the kiwifruit glaze over the depression.

Peel and slice kiwifruit into rounds. Arrange overlapping in concentric circles over glaze. Spoon remaining kiwifruit glaze over fruit; allow to cool.

Just before serving pipe whipped cream around outside edge of fruit.