Blueberry and Kiwifruit Torte Recipe

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A slice of blueberry kiwifruit torte cake

Ingredients

Sponge

  • 180 g of sponge mix
  • 3 eggs
  • 45 ml of milk
  • 1 tsp vanilla essence
  • 45 g of butter (melted)

    • Filling

  • 200 g of fresh cream (whipped)
  • 60 g of blueberry filling
  • 2 kiwifruits (yellow, diced)

    • Garnishing

  • 2 kiwifruits (yellow, sliced)
  • 60 g of blueberries
  • 50 g of almond flakes (toasted, crushed)

    • Preparation

    1. To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in essence and fold in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes.
    5. Remove from oven and cool completely.
    6. Split into 3 layers.
    7. Spread whipped cream onto a slice of cake, follow with blueberry filling and sprinkle with kiwifruit dices.
    8. Spread with cream and continue layering until finished.
    9. Coat the cake with cream.
    10. Sides with almond flakes.
    11. Decorate with kiwifruits and blueberries.

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