- For the batter
- 4 eggs
- 120 grams sugar
- 120 grams Pastry flour
- Limes (zest)
- butter (for the baking dish)
- sugar (for the baking dish)
Place a mixing bowl in the freezer for about 1 hour. Place the cream in the coldest place in the refrigerator.
For the batter: Preheat oven to 180°C (approximately 350°F). In a second bowl, beat eggs with sugar using an electric hand mixer until mixture is light and fluffy. Stir in lime zest.
Sift flour over eggs and gently fold into the mixture with a whisk.
Grease a semicircular oblong baking pan of 35 cm (approximately 13 3/4 inches) in length (substitute with a venison form) with butter, sprinkle with sugar and tap to remove any excess sugar. Spread in batter and bake for about 25-30 minutes until golden brown. Test doneness with a toothpick. Turn out cake from the baking pan and allow to cool on a wire rack.
For the cream: Remove bowl from the freezer and pour in cream. Beat cream with an electric mixer until stiff. Gently fold in sugar, kirsch and vanilla with a whisk.
For the fruit filling: Peel pineapple, cut off top and bottom, cut into quarters, remove core, cut quarters lengthwise and then into small slices. Rinse, halve and core the apple. Cut a half into small cubes and the other half into slices. Rinse, halve and cut fig into thin columns. Peel the orange, remove the white skin completely and cut orange segments into small pieces.
Cut cake lengthwise in the middle. Scoop out a little from both sides with a teaspoon.
For sprinkling: Mix sugar, water and rum and sprinkle the insides of the cake halves. Top with a little cream and then with some fruit. Carefully place top of the cake back on the bottom. Cover cake with remaining cream and sprinkle with grated coconut. Garnish cake with pineapple chunks and apple slices (and with the other remaining fruit) and serve sprinkled with powdered sugar.