Ingredients:
For the biscuit:
4 eggs
200 g sugar
200 g flour
1 tsp. baking powder
1 tsp vanilla extract
For the cream:
500 ml cream 33%
100 g icing sugar
1 tsp vanilla extract
For the jelly:
500 ml fruit juice (e.g. orange or strawberry juice)
20 g gelatine
200 g fresh berries and fruit (e.g. strawberries, kiwi, grapes)
Preparation:
Biscuit:
Beat the eggs with the sugar until puffy and light.
Sift together the flour and baking powder and gradually add to the egg mixture, stirring gently with a spatula.
Pour in the vanilla extract and mix again.
Pour the batter into an oiled mould and bake at 180°C for about 25-30 minutes until golden.
Cool the finished biscuit and cut into two cakes.
Cream:
Whisk the cooled cream with the icing sugar and vanilla extract to stiff peaks.
Spread the first cake with cream, cover with the second cake and cover with cream on top and sides.
Jelly:
Soak the gelatine in a small amount of juice and leave to swell for 10 minutes.
Heat the remaining juice but do not bring to the boil, add the swollen gelatine and stir until dissolved.
Place the sliced fruit and berries on the top crust.
Carefully pour the jelly over the cake and place in the fridge until the jelly has set (about 2-3 hours).