Fruit cake is not only a tasty, but also a healthy dessert. It can be prepared with pineapples, oranges, pears, but it is especially delicious with bananas and kiwi. Still would! They are so tender and fragrant!
Cake with kiwi and banana - general principles of preparation
All cakes with bananas and kiwi can be divided into 2 categories: with baked cakes and without baking, they are also called lazy. In any variant, only fresh fruits are used; they should not be subjected to heat treatment. You need to choose ripe, but not soft fruits. No-bake desserts are made from jelly or cookies, store-bought cakes, waffles or gingerbread.
Classic shortbread cakes are always smeared with cream. They are usually prepared from dairy products, adding butter and vanilla. All desserts require time to soak, usually at least 4-5 hours, so they need to be prepared in advance.
Kiwi sponge cake
Recipe for a tender and sweet kiwi sponge cake. Fruits give the dessert a fresh note and make it lighter. Cream with condensed milk, you can take white or boiled milk.
Ingredients
1 tbsp. flour;
0.22 kg butter;
1 tbsp. Sahara;
1 b. condensed milk;
Preparation
1. Before kneading the dough, set the oven to heat up to 180 degrees.
2. Break the eggs. If they are small, that is, the second category, then we use six things. Beat with a mixer for two minutes.
3. We begin to add granulated sugar in parts, beat further until the grains dissolve and the mass increases well. The mixture should be very fluffy and white, with no egg layer at the bottom of the bowl.
4. Add flour to the main mass, you can add a little vanilla. Stir with a spatula and pour into a baking dish.
5. Bake. The oven must not be opened for the first 15 minutes. As soon as the cake is browned, open it slightly and check readiness with a toothpick, sticking it into the central part. If it remains dry, turn off the oven, let the cake stand with the door ajar, then remove the pan. Let cool.
6. To prepare the cream, add condensed milk to the softened butter and beat. Kiwi is used as a layer. Peel the fruit and cut into thin slices.
7. Layer the baked sponge cake into 3 parts. If the mold was large in diameter, then you can make two.
8. Lubricate the layers one by one with cream, place kiwi pieces in the layers. We use fruits for decoration; you can additionally sprinkle the cake with coconut flakes.
Jelly yogurt cake with kiwi and banana
A simple no-bake kiwi and banana cake recipe. There are no special requirements for the taste of yogurt; you can use any, but it must be combined with the main fruits.
Ingredients
0.2 kg of cookies;
80 g sugar;
2 bananas;
70 g drained butter;
0.5 liters of yogurt;
4 tsp. gelatin;
80 ml boiled water;
1 packet of instant jelly (any light);
1 spoon of lemon juice.
Preparation
1. Pour boiled, but not hot water over gelatin, leave for a while to swell.
2. Mix crushed cookies and softened butter. The mass should be sticky.
3. Place a piece of parchment in a springform pan, then add cookie crumbs and form into a crust. Place the base in the refrigerator for half an hour until it hardens.
4. You can start making yogurt. Add granulated sugar and melted gelatin to it and stir.
5. Peel bananas and kiwis. Cut about 2 kiwis into slices. Cut the remaining fruits into cubes or slices of arbitrary size.
6. Pour fruit into yogurt with gelatin. If desired, you can add more sugar to it, adjust it to your taste.
7. Take the cake base out of the refrigerator, pour yogurt with gelatin and chopped fruit on top, level the layer.
8. Let the cake harden for 4 hours, the yogurt layer should set so that the fruit does not fall through.
9. Mix the jelly, cut 2 kiwis into thin slices. Or we make curly pieces, as you like.
10. Place the fruit on the frozen yogurt, pour in the jelly and leave the dessert for another 3 hours.
Cake with kiwi from ready-made cake layers “Lakomka”
A variant of a very tasty and juicy kiwi cake, which requires one package of ready-made sponge cakes. Usually there are three pieces in it. Cream with gelatin is prepared from sour cream, hardens well and does not flow.
Ingredients
1 pack of cakes;
160 g powdered sugar;
1.5 tsp. dry gelatin;
450 g sour cream;
40 g sugar;
A little vanilla;
40 g coconut flakes.
Preparation
1. Add water to gelatin, 40 ml is enough. Let it brew and swell.
2. Meanwhile, combine sour cream and powdered sugar and stir.
3. Mix sugar with 60 ml of boiled water, you can add a little cognac or just vanilla. This will be impregnation.
4. Melt the gelatin, pour into sour cream, stir and cool in the refrigerator for 30 minutes.
5. Peel the kiwi, cut into slices or any other pieces, but they must have the same thickness among themselves.
6. Take out the cakes. Soak with a small amount of syrup, spread sour cream and scatter pieces of fruit. Forming a classic cake.
7. Sprinkle with coconut flakes, decorate with fresh fruit and leave in the refrigerator for 4 hours to soak. You can wait longer, but in this case you need to decorate the dessert with fresh fruit before serving.
Curd cake with kiwi and banana
Another version of jelly cake with kiwi and bananas, but it is made from cottage cheese. 1 sponge cake is used as the base; you can use a store-bought one.
Ingredients
2 tbsp. l. gelatin;
700 g cottage cheese;
400 g sour cream or yogurt;
1 tbsp. Sahara;
100 ml water;
3 bananas;
Preparation
1. Combine gelatin with water and leave for the time specified in the product instructions.
2. If the cake does not fit the springform pan, then it must be cut with a sharp knife. Then we put it inside. Instead of a sponge cake, you can make a cookie base, as in one of the recipes above.
3. Grind cottage cheese with sour cream and sugar, season with vanilla. You can put everything in a bowl and beat it with a blender, it will turn out even better.
4. Heat gelatin, add to cottage cheese, stir.
5. Cut the kiwi and bananas, peel them first.
6. Apply a layer of curd cream onto the sponge cake and arrange the kiwi.
7. Now add another layer of cream, add a layer of bananas.
8. Pour the rest of the mixture on top, scatter pieces of fruit mixed in.
9. Place the curd cake in the refrigerator for 5-7 hours so that it hardens well.
10. Remove the split ring and carefully transfer the dessert to a plate. If desired, garnish with fresh fruit, mint leaves, and sprinkle with almond petals.
Sour cream cake with kiwi, banana and chocolate
A kiwi cake option for chocolate lovers. The cakes are prepared with sour cream and are juicier than a classic sponge cake.
Ingredients
Two eggs;
A glass of sugar;
Chocolate bar;
4 spoons of sour cream;
2 kiwis and bananas;
1 spoon of cocoa;
5 g soda;
A glass of flour;
500 g sour cream;
140 g of powder into cream.
Preparation
1. It is convenient to knead the dough with a mixer. Break a couple of eggs into a large bowl and beat for two minutes. Then add sugar and beat again. Also add sour cream and beat for a couple more minutes.
2. Combine flour with cocoa powder. You can take 10 g of baking powder. Beat for a couple of minutes together with the main mass and pour into the mold. Any diameter. But the larger the shape, the lower the cake will be.
3. Bake one cake at 180 degrees. Cool and layer into 2-3 pieces, depending on height. It's better to do three.
4. Grate the chocolate and divide in half.
5. Mix sour cream and powder, add half of the chocolate chips.
6. Grease the cakes with cream. Arrange layers with fruit. If there are three cake layers, then put bananas on one, kiwi on the other. If you only get two, then mix them up.
7. Coat the cake with cream on top, decorate with pieces of fruit and cover with the remaining chocolate chips.
Kiwi cake “Emerald Turtle”
A very beautiful and impressive cake that is cooked in a frying pan. Kiwi is used for decoration, so it may take a little more or less, on average about 5-6 medium-sized pieces.
Ingredients
A can of condensed milk;
500 ml milk;
A glass of sugar;
1 tsp. soda;
0.2 kg butter;
500 g flour;
Three large eggs;
Preparation
1. Prepare the custard. To do this, beat eggs (2 pieces) and sugar, add 2 tablespoons of flour and all the milk (whole). Stir, brew on the stove and cool.
2. Add softened butter to the cooled cream, stir, add a bag of vanilla and put it in the refrigerator, let it thicken.
3. Prepare the dough. Beat a can of condensed milk with an egg, add a pinch of salt and add slaked soda. Add flour and roll out the dough with a rolling pin. Divide it into eight lumps.
4. Roll out each dough into a flat cake and bake in a dry frying pan on both sides. The flatbreads are prepared quickly.
5. Grease the cake in the usual way, stack the cakes on top of each other.
6. Now take a plate, place it on top and cut off all excess. Give the turtle a rounded shape. The trimmings can be chopped, mixed with cream, and formed into a head, legs and tail.
7. Coat the top of the cake with cream too.
8. Cut the kiwi into circles, lay out the emerald shell. Ready!
If the cream turns out to be liquid, there is no need to spread it on the cake and spoil the dessert. It is better to immediately add a special thickener or a small amount of dissolved gelatin.
All kiwi cakes go great with coconut, almonds, fresh strawberries, cherries, bananas and pineapples. Are you still thinking about how to decorate the cake?
How to choose a delicious banana? You just need to smell it through the peel. If the fruit is of high quality and tasty, it will exude an exotic aroma. If a banana doesn't smell like anything, then you shouldn't expect any taste from it.
Calories: Not specified
Cooking time: Not indicated
Do you want your next celebration to be decorated with a bright, beautiful, and of course, ? Then this recipe is for you. The combination of sponge cake with sour cream, bananas and kiwi will certainly please all guests, and bright green colors will add color to the feast.
Ingredients:
For one cake layer (you need three in total for the cake):
- 1 incomplete glass of granulated sugar;
- the same amount of flour;
- three chicken eggs.
For cream:
- 800 grams of sour cream at least 20%;
- 1.5-2 cups of sugar.
For filling and decoration:
- 3 bananas;
- 3-4 kiwis.
For the syrup:
- 1.5-2 cups of sugar;
- 1.5-2 glasses of water;
- food flavoring (rum, cognac or citrus).
How to cook with photos step by step
1. We prepare all the ingredients for the banana and kiwi cake and we can start cooking. 
2. Place eggs in a mixer bowl. Start beating with a mixer. 
3. Now add granulated sugar and continue beating. 
4. Beat the eggs with sugar until a light mass is formed, increased in volume and free of grains of sugar. 
5. Now let's start adding flour. To do this, take a sieve and sift the required amount of flour. At the same time, stir from bottom to top with a whisk. Do not use a mixer at this stage under any circumstances, otherwise you may clog the sponge cake and it will not be airy. 
6. Preheat the oven to 180 degrees. Meanwhile, line a cake pan with parchment paper and transfer the batter into the pan. Place in preheated oven to bake for 20 minutes. Cooking time may vary depending on the volume of the mold. When the cake is browned, pierce it with a toothpick. It should be dry. 
7. Remove the finished sponge cake from the oven and let it cool. Now repeat the steps. Bake the second and third cakes in the same way. If you wish, you can initially bake a double or triple portion of the dough in one form, but then the cooking time for the cake will increase significantly, and it will need to be cut into three parts. Of course, it’s easier to prepare a sponge cake this way. 
8. Well, the cakes are ready. Let's start preparing the sour cream. To do this, beat sour cream with granulated sugar. Adjust the sweetness to your taste by adding sugar as needed. 
9. Let's prepare syrup from sugar and water. Bring them to a boil in a saucepan and leave to cool. You can add food flavoring such as rum or cognac. You can also use a fruity scent. You need to add 2-3 drops when the syrup has cooled to 40 degrees. Soak the first layer of the cake with kiwi and bananas in the prepared syrup. Initially, divide the syrup into three equal parts, and then it will be easier to soak all the cakes. 
10. Now spread the first cake layer with sour cream. 
11.Cut into circles and place them on the surface of the cake. 
12. Do the same with the second cake layer, soaking it and spreading it with cream, and then lay out the banana slices. 
13. To finish decorating the cake with sour cream, cut the kiwi into halves, after peeling the fruit. Decorate the entire surface of the cake with kiwi slices. 
14. Here is such a bright and simple cake with bananas and kiwi. Place it in the refrigerator for several hours to soak the cake. Enjoy your tea.
How to make kiwi cake
Kiwi cake is made from shortcrust pastry or sponge cakes. For the filling you can use yogurt or sour cream cream.
Yogurt cake with kiwi
This light summer dessert has a rich taste and aroma. In the photo, the yogurt and kiwi cake is decorated with berries, but you can use any fruit or nuts instead.
Source: Depositphotos
Kiwi cake can be decorated with protein cream and fruit slices.
Ingredients:
- natural yogurt – 500 g;
- shortbread cookies – 200 g;
- kiwi – 6 pcs.;
- bananas – 3 pcs.;
- water – 100 ml;
- butter – 80 g;
- sugar – 70 g;
- gelatin – 60 g;
- almond petals – 30 g;
- lemon juice – 30 g.
- Grind the cookies, mix the crumbs with soft butter. To make the dough pliable, defrost the butter at room temperature.
- Place the resulting mass in a parchment-lined pan with a diameter of 22-26 cm. Form a bottom and sides 2-3 cm high, level the surface. Place the workpiece in the refrigerator for 30 minutes.
- Pour hot water over the gelatin and leave it for half an hour at room temperature.
- Cut 4 kiwis into small cubes, mix them with sugar and lemon juice. Place the ingredients over medium heat and bring the filling to a boil. To prevent fruits from becoming bitter, cook them for at least 5 minutes.
- Cool the filling, combine it with the swollen gelatin and yogurt.
- Cut the bananas into slices and place them on the crust. Pour in the yogurt mixture and place the mixture in the freezer for 30 minutes.
- Place the cake in the refrigerator for 2 hours.
- Remove the parchment and place the dessert on a flat plate. Garnish it with almond flakes and slices of fresh fruit.
Serve the treat chilled.
Cake with kiwi and banana
Delicious dessert looks impressive and turns out juicy
Ingredients:
- sour cream – 70 g;
- wheat flour – 500 g;
- powdered sugar – 150 g;
- sugar – 150 g;
- kiwi – 2 pcs.;
- banana – 1 pc.;
- walnuts – 50 g;
- poppy – 30 g;
- soda – 7 g;
- vinegar – 7 g.
- Mix 300 g of sour cream with sugar and slaked soda. Add sifted flour and knead the dough.
- Divide the workpiece into 8 parts, roll out layers 5 mm thick. Cut out circles with a diameter of 20-25 cm.
- Bake the cakes and trimmings in the oven at 180°C until done.
- Beat sour cream with powdered sugar, add poppy seeds to the cream.
- Cut a banana and 1 kiwi into slices.
- Grease the cakes with cream, place fruits and chopped nuts on them. Stack the blanks.
- Sprinkle the sides of the cake with crumbs made from pastry scraps. Place the dessert in the refrigerator for 5-6 hours. Before serving, place kiwi slices on the surface.
The treat can also be decorated with melted chocolate, chopped almonds or walnuts.
Kiwi honey cake recipe
A beautiful layered dessert can be prepared for a holiday or meeting guests. The treat has a sweet and sour taste and is juicy and bright.
Ingredients:
- sour cream – 400 g;
- butter – 240 g;
- wheat flour – 200 g;
- kiwi – 4 pcs.;
- sugar – 100 g;
- honey – 90 g;
- eggs – 3 pcs.;
- soda – 6 g.
- Beat eggs, honey and 100 g of sugar with a mixer. Add soda and sifted flour, mix the products again.
- Cover a mold with a diameter of 22-24 cm with parchment, pour the dough into it. Bake the biscuit in the oven at 170°C for 40 minutes.
- Cut the kiwi into slices 5-7 mm thick.
- Beat room temperature butter with remaining sugar and sour cream. Place the cream in the refrigerator for 30 minutes.
- Cut the cooled biscuit lengthwise into 3 pieces.
- Grease the cakes with cream and place fruit on them. Stack the pieces and brush the sides of the cake with the remaining cream. Place the treat in the refrigerator for 3-4 hours.
Garnish the dessert with fruit slices, grated chocolate and nuts.
A delicious fruit dessert can be served at the holiday table with tea, milkshake or lemonade.
Good day everyone! In the summer I made a similar cake with raspberries, only the cake had to be baked, but then I decided to make the cake base from cookies and repeat the curd layer of the cake from my recipe for Curd Cake “Raspberry Freshness” - quick and delicious! Super cake for kids!
It turned out no less tasty and fast!
First, let's prepare the base crust
for the crust we take the simplest shortbread cookies, like anniversary ones
let's break it into pieces, I entrusted this work to my son, he actively participated in the preparation :) of the cake, and not only ate it with gusto
Then grind these cookie pieces into crumbs.
Place the butter in a plate and leave it on the table so that it is at room temperature.
When the butter has melted, mix it thoroughly with the cookie crumbs.
Use your hands to put the dough into the mold; it’s better if the mold has a detachable side, it’s more convenient.
We take cottage cheese of any fat content, but it is better if it is a homogeneous mass without grains.
And we take only ripe bananas, otherwise the slightly greenish ones will add viscosity.
Turn cottage cheese and bananas with the addition of 2 tbsp. spoons of sour cream into a homogeneous mass. I did this by first mashing everything with a fork, then using a blender.
Add powdered sugar to the curd mixture with banana and mix.
Dissolve gelatin as directed on your package and heat until completely dissolved. leave a couple of tablespoons of dissolved gelatin to glaze the fruit.
Add dissolved gelatin to the banana curd cream and pour it onto the cookie crusts.
Cut the kiwi into slices; you can use any other berries and fruits.
Place the kiwi on the curd cream and pour the remaining dissolved gelatin on top with a spoon; literally mix it a little with apple juice. this way it will harden and the fruit will be smooth and beautiful!
We put everything in the refrigerator for at least 12 hours.
I took out the cake only the next day, it turned out tender, the kiwi adds a pleasant sourness, the cake is very light and fresh!
Have a nice tea party everyone!
Cooking time: PT00H30M 30 min.
1. Turn on the oven to warm up at 150-180 degrees.
2. Separate the whites from the yolks so that not a single drop of yolk gets into the whites. In order for the whites to beat well, add a small pinch of salt or a teaspoon of lemon juice, I do both. Taste with salt. Beat until stable peaks form with the whisk of a blender or mixer.
3. Beat the yolks with a mixer or blender with sugar until light in color.
4. Add whites to the yolks (NOT the other way around, because the whites are lighter than the yolks, otherwise the whites will settle).
5. Using a blender, beat at least 2-3 yolks with whites. Put away the mixer (blender), we won’t need it anymore!))
6. Sift the flour 2 times (it’s better to do this in advance), add to the bowl with the whites and yolks in a thin stream in parts, do not beat!!! Only with a silicone spatula, as if saturating the flour with oxygen, carefully in one direction, lifting and stirring with a spatula). Add 1 packet of vanillin or 2 packets of vanilla sugar. The dough will turn out like thick sour cream with many pimples. This is very good. Immediately pour the dough into a mold (I have a mold with a diameter of 24), cut parchment according to the mold and place it on it, grease the entire mold a little with sunflower oil (don’t be afraid that the dough will settle, if you do everything correctly, the sponge cake will turn out fluffy and tall). The oven must be preheated!!!
7. Bake at 180-200 degrees. Do not open the oven for the first 20 minutes, otherwise the biscuit will settle. Bake the biscuit for 25 minutes to 40 minutes (you can check the doneness with a toothpick).
8. After baking, cut the biscuit into 3 biscuits (or 4, depending on your preference). It is advisable that the biscuit rest overnight. Or cut it in the morning (this is even better), the main thing is not to leave it in the air so as not to dry out.
9. Cream. Beat homemade sour cream with 200 gr. powdered sugar. Add a jar of condensed milk, add a bag of vanilla sugar. Place in the refrigerator. I don’t add gelatin and don’t recommend it, it’s better to buy heavy cream, but I still make it with thick sour cream, it’s tastier))) I also make this cake with chocolate cream (black chocolate, drained butter and condensed milk, but more on that next time))
10. Cut bananas and kiwi into slices.
11. Make the impregnation, boil water with sugar (5 tablespoons each) in a plate, let the syrup boil a little and cool. It must not be warm otherwise the sour cream will flow.
11. Pour the impregnation onto the sponge cake, then spread it with cream (more)), then fruit completely over the cake, alternate bananas with kiwi). Do this with all the cakes, the last cake can be decorated with mastic or icing. I don’t focus on decoration in this recipe!
12. Last thing))) The cake turns out to be 2 -2.5 kg))) Even if you have a small family, it’s not scary, you’ll eat it in a few days and want more))) Eat the cake the next day so that it is soaked. I won’t talk about its amazing taste, try it and you’ll understand for yourself))) I’ve been baking cakes for a long time, so the recipe has been tested by me with time and experience. Bon appetit!!!))
