- For the cake and ladyfingers
- 6 egg yolks
- 6 egg whites
- 200 grams sugar
- 1 packet Vanilla sugar
- 140 grams Pastry flour
- 80 grams cornstarch
- 1 tsp Baking powder
- powdered sugar
For the cake, measure and prepare all required ingredients accurately.
Line the bottom of a springform pan and a baking sheet with parchment paper.
Beat the yolks with half the sugar and the vanilla sugar until fluffy.
Beat the egg whites until fluffy and sprinkle in the remaining sugar. Continue to beat until the meringue is stiff.
Fold the egg whites into the egg yolk mixture with a mixing spoon.
Sift the flour with the cornstarch over the egg mixture and gently fold into the batter.
Pour half of the batter into the prepared springform pan, smooth the surface and bake on the middle rack in a preheated oven (175°C) (approximately 350°F) 25-30 minutes. Check for doneness with a toothpick.
Spoon the other half of the batter into a piping bag and pipe ladyfingers onto the baking sheet with some distance between each one. Bake until golden, about 10-15 minutes in the preheated oven, remove and dust with powdered sugar.
Remove the finished cake from the oven, let cool slightly, carefully loosen from the edge of the springform pan with a thin knife and turn out onto a baking rack. Sprinkle the surface with powdered sugar and leave to cool for at least 2 hours. Cut in half horizontally.
For the cream, soak the gelatin in plenty of cold water. Warm the caramel syrup in a saucepan and melt the gelatin in it, then set aside to cool. Whip the cream until very stiff and fold into the slightly cooled syrup mixture.
Place the bottom layer of the cake on a cake plate, surround with a cake ring and distribute the cream on top. Set the second layer on top and allow to set for at least 3 hours in the refrigerator.
In the meantime, rinse the strawberries, trim and cut in half. Peel the kiwi, cut in half and then cut into very thin slices. Drain the peaches (reserving the juice) and cut the peach halves into very thin slices.
Pour the peach juice with water up to 200-250 ml (approximately 3/4 to 1 cup) according to cake glaze package directions. If no cake glaze is available, cornstarch may be substituted. Stir in the glaze, slowly heat, bring to a boil and then set aside to cool down. Remove the cake from the refrigerator, cover the surface with the fruit and slowly pour the glaze over the top. Refrigerate again for 30 minutes, until the glaze is solid. Remove the cake from the refrigerator, remove the cake ring and decorate around the outside of the cake with the ladyfingers. Cut into slices and serve.