by Editorial Staff
Very tender and juicy cake with banana and kiwi. This moderately sweet cake just melts in your mouth.
Cook: 2 hours
Servings: 10
For a biscuit:
For the cream:
For the layer:
Separate the whites from the yolks. Beat the whites until strong peaks, add 100 g of sugar (half of the ingredients) while whisking.
It is better to leave the cake in the refrigerator for a few more hours, then serve.
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