Japanese Gateau with Fruit
Pre-heat the oven to 180°C | 350F | gas 4.
Melt the butter in a saucepan. Beat the egg whites until light and frothy. Add the icing sugar and beat well until thick and shiny.
Add the flour, ground almonds, and tea. Mix well and then fold in the melted butter.
Grease 6 small, round, individual tins. Spoon the cake batter between them and bake in the oven, on a large baking tray, for 15 minutes.
Remove the cakes from oven, transferring their tins to a cooling rack.
Peel the grapes and kiwi fruit. Cut kiwi fruit into thin slices. Wash the pear, quarter it, remove core and slice thinly. Zest the lime.
Whip the cream in a large mixing bowl. When it starts to thicken, add the sugar, whipping all the time.
Put mixture in a piping bag with a star-shaped nozzle.
Turn out the cakes onto plates. Top with the whipped cream and fruit, pressing the pieces down gently into the cream. Sprinkle with lime zest and serve immediately.