Name: Grandma's refreshing kiwi bars with a cocoa sponge and two creams
Prep time: 65 min
Cook time: 65 min
Total time: 65 min
Yield: 12
Ingredients: 100 g butter; 100 g granulated sugar; 4 eggs; 70 g plain flour; 1 packet of baking powder; 2 teaspoons unsweetened cocoa; 2 packets of vanilla pudding powder; 400 ml milk; 50 g sugar; 100 g butter at room temperature; 50 g white chocolate; 250 g mascarpone; 250 ml plant-based whipping cream such as Millac Gold or regular whipping cream; 100 g powdered sugar; juice of 1 small lemon; 1 packet of clear cake jelly; 4 tablespoons of water to prepare the jelly for the cream; 3 to 4 kiwis; 1 packet of clear cake jelly; 250 ml water to prepare the top jelly

Preparation procedure

Preheating and pan Preheat the oven to 180 °C and line a 20 × 30 cm pan with baking paper. Peel the kiwis and cut them into thin slices, set aside.
Cocoa sponge Whisk the egg whites with 50 g of sugar to stiff peaks. Beat the egg yolks with 50 g of sugar until pale and fluffy and beat in the softened butter. Fold in the sifted flour with the baking powder and cocoa. Finally, gently fold in the egg white mixture in portions. Spread the batter into the pan and bake for 18–20 minutes. Let cool completely.
Vanilla cream Cook a thick pudding from the milk, sugar and pudding powders. Stir the white chocolate into the hot pudding and stir until melted. Let cool to lukewarm. Whisk the butter into the lukewarm pudding and beat until smooth. Spread the cream over the cooled cocoa sponge.
Mascarpone cream Prepare the cake jelly in 4 tablespoons of water according to the package instructions and let it swell briefly or warm it as directed so that it becomes liquid. Beat the mascarpone with the powdered sugar and lemon juice. Whip the cream to soft peaks, fold it into the mascarpone and, in a thin stream while stirring continuously, add the prepared jelly. Immediately spread the cream over the layer of vanilla cream and smooth.
Fruit and top jelly Arrange the kiwi slices on the cream. Prepare the clear cake jelly from 250 ml of water according to the instructions. When it starts to cool and thicken slightly, pour it evenly over the kiwis. Chill for at least 1–2 hours, ideally overnight.
Serving Cut with a sharp knife dipped in hot water and serve well chilled.

Number of servings 12–16

Total preparation time approx. 2 hours 30 minutes including chilling

(active work 45 minutes, baking 20 minutes, chilling 60–90 minutes)

Tips and variations

For a more pronounced fruit layer, add more kiwi and slightly overlap the slices.
The mascarpone cream can be lightened a bit by adding a teaspoon of lemon zest.
The cocoa sponge will stay moist if, after cooling, you lightly brush it with milk with a drop of vanilla extract.

Conclusion

Kiwi bars combine fresh fruit, two smooth creams and a moist cocoa base. You can prepare them without complicated pastry equipment and be sure of a perfect slice on the plate. Thanks to the clear jelly they hold their shape and cut well, so they’re also suitable for larger family celebrations. Save this recipe to your golden collection; this refreshing classic won’t let you down.

Grandma's refreshing kiwi bars with a cocoa sponge and two creams recept

For 12 portions

Ingredients

Cocoa sponge:

Vanilla cream:

Mascarpone cream:

For the top:

Preparation procedure

Tips and variations

Conclusion

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