Ingredients
Method
Prepare the Cake Base
- Preheat the oven to 350?F (175?C). Grease and flour a cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour and baking powder. Gradually add to the creamed mixture, alternating with milk.
- Pour the batter into the prepared cake pan and bake for 25 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before adding the mousse.
Make the Kiwi Mousse
- In a blender, puree the diced kiwis until smooth. Set aside.
- In a mixing bowl, whip the chilled heavy cream and powdered sugar until soft peaks form.
- Gently fold the kiwi puree and dissolved gelatin into the whipped cream. Add lemon juice and mix until combined.
- Spread the kiwi mousse over the cooled cake base evenly.
- Refrigerate for at least 2 hours to set before serving.
Nutrition
Notes
For a decorative touch, garnish with additional kiwi slices before serving.