1 layer of cooled cake, approximately 22 cm in diameter
For the filling
6 eggs
1/2 cup confectioners' sugar - 90g
2 tablespoons cornstarch - 14g
1 cup milk - 240ml
2 cups heavy cream
6 kiwis peeled and sliced into rounds
Damson jam (for glazing)
1 layer of cooled cake, approximately 22 cm in diameter
For the filling
6 eggs
1/2 cup confectioners' sugar - 90g
2 tablespoons cornstarch - 14g
1 cup milk - 240ml
2 cups heavy cream
6 kiwis peeled and sliced into rounds
Damson jam (for glazing)
Beat the eggs with confectioners' sugar
Add the cornstarch
Mix well
Gradually add the milk, whisking constantly
Cook over low heat, whisking constantly, until the mixture thickens and comes to a boil
Let it cool slightly
Blend quickly in an electric mixer
Let it cool completely
Add the heavy cream and mix carefully
Filling the cooled cake with the prepared cream
Decorate with kiwi slices and glaze with damson jam
Not: For the whipped cream, beat 1 cup of fresh milk at double its volume
Add 2 tablespoons of confectioners' sugar and mix well.
