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Creamy and full of fresh fruit. Excellent for hot summer days.

Ingredients:

For crust:

  • 9 egg whites
  • 300 gr sugar
  • 1 tbsp vinegar
  • 3 tbsp rough flour (type 400)

For filling:

  • 9 egg yolks
  • 4 tbsp sugar
  • 4 tbsp rough flour (type 400)
  • 3 dcl milk
  • 3 pack vanilla sugar (30 gr)
  • 250 gr margarine ( I used with vanilla flavour, you can use plain one), at room temperature
  • around 2 bananas
  • around 2 kiwis
  • around 2 handful of strawberries
  • 1 l heavy cream

First make the filling. Mix together egg yolks and both sugars until pale yellow. Add flour and mix well.

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Bring milk to the boil, then reduce heat to medium, add flour mixture and cook until the cream thickens, about 5-10 minutes. Set aside and allow to cool.

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Preheat your oven to 150C degrees.

Mix egg whites until stiff peaks form. Gradually add sugar mixing in between. Add vinegar, mix a little, add flour and mix again until combined.

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Take your oven tray and turn it upside down. Cover with parchment paper and carefully spread the mixture over it.

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Bake for 1 hour. When done, cover lightly with aluminium folia and let it cool. When cooled, cut into 3 equal pieces.

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Mix margarine, add chilled cream and mix until well incorporated.

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Mix heavy cream. Wash and slice fruit.

Put one piece of crust on the large tray. Spread ⅓ of cream filling, cover with slices of bananas and spread with little heavy cream.

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Then put the second crust over, spread another ⅓ of cream filling. Cover with slices of kiwi and heavy cream.

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Put the last piece of crust on the top, Spread remaining cream filling, cover with strawberry slices and heavy cream.

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Cover the whole cake with the rest of heavy cream and chill well in refrigerator.

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It’s really not that hard, it just takes a bit longer because of all the chilling required. Now it’s time for you to chill down with the cooled bite of white heaven.

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