Strawberry Kiwi Dome Cake

Sponge cake base: Beat the eggs and separate, whip the egg whites with sugar and water until creamy, mix the egg yolks and fold in carefully. Then add the flour and baking powder by the spoonful and stir well. Put everything into a cake springform pan (diameter 28 cm) and bake for 20 minutes at 185 degrees (convection oven, otherwise 5-10 minutes longer).

Shortcrust pastry base: Put all ingredients in a sufficiently large bowl, knead well together and form into a tart springform pan (28 cm ø). Bake for 15 min at 185 °C (convection oven, otherwise 5-10 min longer).

In a convection oven, both bases can be baked together, just pay attention to the different times.

Filling: Mix yogurt and sour cream or crème fraiche and add the dissolved gelatine. Put the mixture in the fridge until it starts to gel. Then whip the whipped cream until stiff and mix gently. Rinse and clean the strawberries and cut them into slices. Add them to the mixture at the end. Note: Stir carefully so that the fruit does not become mushy. Remove the skin from the kiwis, cut them into thin slices and spread them in the dome mold. Pour the entire filling into the dome mold and and place the sponge cake base on top.

Spread the short pastry base with kiwi jam, place on the sponge cake base and refrigerate the complete cake in the mold for 12-24 hours.

Just before serving, turn the cake out onto a plate. Cover the cake with cake glaze

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