Table of Contents
1. Preheat oven to 180° C. 2. Grease a spring bottom aluminium cake tin with oil. Spread brown sugar all over the base of the tin. 3. Slice 2 kiwis into thin roundels and arrange them over the brown sugar so as to cover the entire base. 4. Sieve refined flour and baking powder into a bowl.
Mix cake according to directions; pour over kiwi and brown sugar mixture. Bake at 350° for 35 minutes; turn out on tray. If desired, cherries may be added to kiwi on bottom of pan. There currently aren’t any reviews or comments for this recipe.
On a cutting board, cut the castella into ¼-inch (6 mm) slices. In a bowl, use a hand mixer to combine the heavy cream and sugar. Add the Greek yogurt and blend until stiff peaks form. Line a 7×7 inch (18×18 cm) bowl with plastic wrap and add the sliced kiwi to the bowl. Add a layer of whipped cream to cover the kiwi.
Add a layer of whipped cream to cover the kiwi. Place the castella on the cream. Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella. Add the remaining half or orange and pineapple, top with whipped cream, and remaining castella.
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