Fruit Paradise Cake

Ingredients

4 eggs

320 g sugar

1 pinch salt

40 g starch

120 g flour

1 tsp baking powder

2 packets vanilla

1 orange

900 g fruit

250 g yogurt

30 g gelatin

Soak 30 g gelatin in cold water. Peel the fruit (900 g), remove the seeds, place in a saucepan, pour boiling water over it, add 200 g sugar, bring to a boil, and immediately turn off the heat.

Whisk the entire mixture for 2-3 seconds. Immediately add the swollen and squeezed gelatin to the hot fruit mixture, stirring with a spoon until the gelatin dissolves. While the filling cools to a lukewarm temperature, bake the sponge cake.

For the sponge cake: Beat 2 eggs with 60 g of sugar. Continue whisking, then add a pinch of salt, 20 g of starch, 60 g of flour, 1/2 tsp of baking powder, vanilla, and the zest of half an orange.

Pour the batter into a greased and floured 26 cm (9.5 in) pan, place in a preheated oven at 200°C (400°F), and bake for 10-15 minutes until golden brown. While the first sponge cake is baking, quickly mix the dough for the second one (as described above), remove the first sponge cake from the oven, and bake the second one.

When the filling has cooled and is lukewarm, stir in the yogurt. Take the cake pan you baked the sponge cakes in, line it with plastic wrap, pour the fruit-yogurt mixture (it's runny) onto the bottom of the sponge cake, top with a second sponge cake, and refrigerate for 4-5 hours.

When ready, cover the cake pan with a plate, turn it over, and remove the pan and plastic wrap. Garnish with a peeled orange and berries.

Enjoy!