Fruit Slices with Cream
- For the cake
- 5 eggs (separated)
- 200 grams honey
- 1 pinch salt
- 100 grams finely ground Buckwheat
- 80 grams Pastry flour
- ½ teaspoon Baking powder
Preheat the oven to 200°C (approximately 400ºF).
Beat the egg yolks until foamy along with the honey, 3 tablespoons of hot water and the salt.
Combine the buckwheat flour and the flour with the baking powder.
Whip the egg whites until stiff and fold into the egg yolk cream. Shower the flour mixture over it and bring everything together carefully.
Line a baking sheet with parchment paper and fold the front edge double height, so that the batter can not run out. Spread the batter evenly on the baking sheet and bake for about 12 minutes.
Turn the cake sheet out immediately onto a sugared tea towel. Remove the parchment paper and leave to cool.
For the filling, brush and rinse the raspberries.
Heat the honey with the rum and the honey liqueur. Pour the mixture over the raspberries, cover and leave to stand for about 25 minutes.
Drain the fruit through a sieve and collect the liquid.
Cut the cake sheet in half lengthwise.
Whip the cream, remove 1/4 of it and place in the refrigerator. Mix the rest of the cream with the fruit liquid.
Peel the kiwis and cut 4 into small pieces and one into slices. Fold the chopped kiwis and the raspberries into the cream mix and spread over one of the cake sheets. Place the second sheet of cake on top and press lightly. Refrigerate for at least 1 hour.
Cut the cake into pieces. Top the cake slices with the remaining cream and decorate with kiwi slices. Serve chilled.