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


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.


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.


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.


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


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


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


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.


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


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


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


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.