Tropicanka Cake

Ingredients

for the sponge cake:

6 eggs

1 cup flour

3/4 cup sugar

1 tbsp almonds

For the frosting:

3 tangerines

2 eggs

1 cup sugar

Vanilla sugar

70 g butter

For the glaze:

200 g chocolate

100 g sugar

50 g butter

50 g water

For the soaking:

1 tbsp sugar

1/2 tsp water

1/2 tsp cognac

For decoration:

Kiwi

Banana

Almonds

Turn on the oven. Separate the egg whites from the yolks into two bowls. Refrigerate the egg whites. Now let's work on the yolks. Add more than half the sugar and beat with a mixer until pale.

Pour cold water into a large bowl, place the bowl with the egg whites in it (this will whip the whites almost instantly!), add a pinch of salt, and begin whisking until they double in volume. Add the remaining sugar and continue whisking until the whites hold together on the whisk, or you can turn the bowl upside down and the whites will stay in place.

Take a couple of spoons of the egg whites and mix them with the yolks. Add the sifted flour in portions, mixing well, and finally add the almonds. Gradually fold in the remaining egg whites, gently mixing with a spoon.

Pour the dough into a springform pan, previously lined with parchment paper. Bake in the oven at 200°C for 15 minutes, then rotate the pan and bake for another 20-25 minutes. If the top is burning, you can cover the pan with a sheet of parchment paper and place a baking sheet filled with water underneath.

While the sponge cake is baking, prepare the frosting in a double boiler. Place the zest of 1 tangerine in a saucepan, squeeze out the juice from the tangerines, add the sugar, and heat in a double boiler until the sugar is completely dissolved. Cut the butter into pieces and add to the tangerines. Beat 2 eggs and pour them into the mixture in a thin stream, stirring constantly until thickened, about 20 minutes. Remove the pan from the heat and let cool.

The cake is now ready. Remove it from the oven and leave it in the pan to cool. Then run a knife around the edges of the cake, loosen it from the sides, and open the pan. Once the cake has cooled completely, cut it in half.

Soak the bottom cake with syrup and grease it with kerstem. Layer the sliced kiwi and banana on top and cover with the second cake layer. Soak the second cake layer in syrup.

Now prepare the glaze in a double boiler. Break up the chocolate, sprinkle with sugar, and add water. Heat in a double boiler until the sugar is completely dissolved, then add butter and simmer for another 10-15 minutes.

Pour the warm glaze over the cake and coat the edges. Sprinkle the sides of the cake with almonds. Decorate the top with fruit.

Enjoy!