2 h 30 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year

For this recipe the following elaborations are needed:


  • Peel and cut the kiwis into cubes of 2 cm for the filling, and into half slices for the final decoration.
  • Cut the sponge cake into three round slices of the same thickness.
  • Soak one slice with basic syrup, spread out a layer of whipped cream of 1 cm, and sprinkleoverthe kiwi cubes.
  • Repeat the previous step until you have usedall the sponge cake slices, and soak with basic syrup.
  • Cover the cake with a thin layer of whipped cream.
  • Ration and decorate with a scoop of whipped cream and a polished half slice of kiwi in each portion.
  • Plate up with strawberry coulis.
Nutritional information (1 portion)
Fiber 0.88 g
Saturates 13.91 g
Monounsaturated fatty acids 7.03 g
Polyunsaturated fatty acids 1.09 g
Cholesterol 180.84 mg
Calcium 54.16 mg
Iron 0.92 mg
Zinc 0.66 mg
Vitamin A 227.34 ug
Vitamin C 16.17 g
Folic acid 23.3 ug
Salt (Sodium) 71.09 mg
Sugars 32.77 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.