Cake “Air Tenderness”

Very tender and juicy cake with banana and kiwi. This moderately sweet cake just melts in your mouth.

Cook: 2 hours

Servings: 10

Ingredients

For a biscuit:

Eggs – 5 pcs.
Flour – 180 g
Sugar – 200 g
Vanillin – 1 sachet
Baking powder – 12 g

For the cream:

Cream 33-35% fat + yogurt (kiwi flavor)

For the layer:

Banana (whole banana and banana puree)
Kiwi (whole fruit and kiwi puree)

Directions

First, let’s prepare a biscuit. I think everyone knows how to make a classic vanilla biscuit.
Separate the whites from the yolks. Beat the whites until strong peaks, add 100 g of sugar (half of the ingredients) while whisking.
Add the remaining 100 grams of sugar to the yolks and beat until white.
Add the yolks to the whites and mix gently with a spatula or spoon.
Add baking powder and vanillin to flour, sift into a protein-yolk mixture. Stir until smooth.
Bake in a split 180-190 degrees, 40-60 minutes.
Next, let’s prepare the fruit puree. In a blender, first, grind the banana in puree, and then, separately, the kiwi.
Let’s prepare a layer. Chop banana and kiwi.
Prepare the cream. Beat the cream until stiff and add the yogurt.
After the biscuit is baked, let it rest for several hours, then cut it into 3 parts.
Now we collect our cake. Soak 1 cake with syrup (I have sugar + water), coat with banana puree, then a layer of cream and slices of banana. Cover with the second cake. Soak 2 cakes with syrup, coat with kiwi puree, a layer of cream, and kiwi pieces. Cover with the third cake and coat the sides of the cake and the whole cake with cream. We decorate as desired.
It is better to leave the cake in the refrigerator for a few more hours, then serve.

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