Jamaica Cuts

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, adding 100 g sugar and vanillin sugar. Fold the egg yolks into the beaten egg white. Mix flour and baking powder, sieve over the mixture and fold in.

2. 2

   Line a baking tray (18 x 34 cm) with baking paper, add sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes.

3. 3

   Turn the sponge onto a damp tea towel, carefully remove the baking paper. Let the sponge cake cool down. Meanwhile cut the mango from the core. Peel the flesh and cut into fine slices. Quarter the pineapple and cut out the stalk.

4. 4

   Peel the flesh and cut into small pieces. Halve the pitahayas and carefully remove the skin. Cut one fruit into small cubes, the other into narrow slices. Peel and slice the kiwis.

5. 5

   Place the base on a plate, cut the edges straight. Prick the sponge several times with a wooden skewer, spread with liqueur. Place a rectangular cake frame around the base. Spread fruit on the base.

6. 6

   Mix the cake glaze with 3 tablespoons of sugar in a small pot. Gradually stir with pineapple juice until smooth. Heat while stirring and boil up briefly. Spoon from the middle over the fruit.

7. 7

   Chill for 1 hour. Lightly roast the coconut chips in a pan without fat, remove and let them cool down. Cut cake into pieces and decorate with coconut chips.