Fruit and whipped cream cake

Ingredients

For the sponge

• 6 eggs
• 6 tablespoons sugar
• 6 tablespoons flour
• 5 g baking powder
• 1 pinch salt

For the cream

• 1 packet vanilla pudding mix (40 g)
• 4 tablespoons sugar
• 500 ml milk
• 500 ml whipping cream
• 20 g gelatin
• 80 ml cold water

For the fruit and syrup

• 1 can pineapple compote (565 g)
• 150 ml pineapple syrup from the compote
• 1 can sour cherry compote (680 g)
• 8 medium apricots (400 g)

Preparation

1. Preheat the oven to 180°C. Beat the egg whites with 1 pinch of salt and 6 tablespoons of sugar until stiff, then fold in the egg yolks, 6 tablespoons of flour and 5 g of baking powder. 2. Line the pan with baking paper and pour in the batter. Bake for 30 minutes, until the sponge is golden and a toothpick comes out clean. Leave it to cool in the pan for about 1 hour, then cut it in half. 3. Make the vanilla pudding with 500 ml of milk and 4 tablespoons of sugar, following the instructions on the packet. Cook for 2 minutes, stirring, until thickened, then leave to cool. 4. Whip the cream. Fold 250 ml of whipped cream into the cooled pudding. Soak the gelatin in 80 ml of cold water for 10 minutes, then heat it for 1 minute, just until dissolved, without letting it boil. Pour it into the pudding and whipped cream mixture and stir. 5. Drain the fruit from the compote. Keep 4 pineapple slices whole, dice the remaining pineapple, sour cherries and apricots, and measure out 150 ml of pineapple syrup for brushing the sponge. 6. In a deep-sided cake pan, layer the cream, the 4 pineapple slices, one half of the sponge brushed with half the syrup, and the diced fruit. Place the other half of the sponge on top and brush it with the remaining syrup. 7. Cover the pan with plastic wrap and refrigerate the cake for 12 hours, until the cream sets. Turn it out onto a serving plate and remove the plastic wrap. 8. Whip the remaining cream and cover the cake with it.