8 eggs
1 3/4 cup icing sugar
2 cups flour
1 / 2 teaspoon vanilla
1 teaspoon baking powder
Filling :
Chantilly cream sweetened fruit salad or fresh fruits of your choice diced
3 tablespoons jam
3 tablespoons grated chocolate
Nuts, coarsely chopped
Preheat oven. Beat the eggs with the sugar will the mixture becomes creamy then add vanilla.
Add baking powder to the flour with a pinch of salt and sieve.
Gradually add the sieved flour to the egg and sugar mixture, stirring with a wooden spatula.
Prepare and grease an oven mould, sprinkle it with flour and throw away the excess, then fill it
with the mixture about 2 / 3 of it.
Bake in a moderate oven for about 40 minutes then lower the heat.
Turn it over a grill and let it cool overnight. Cut the cake in 3 layers with a long sharp knife.
Spread the first layer with jam and the coarsely ground nuts.
Sprinkle the second layer with the syrup of the fruit salad and add the Chantilly cream with or
without some of the fruit salad.
Add the third layer to the first two and spread it entirely with the cream.
Add the grated chocolate on top and sides of the cake and decorate with the remaining Chantilly cream either as flowers or border round the cake framing the fruit salad in the middle.
You can decorate it any way you like, your choice.
See picture.
