Ingredients :

Sponge Base:
3 eggs
90g flour
80g sugar
1g baking powder
Cream:
700 ml 30% fat whipping cream
760g Frużelina –Forest fruit in gel
25g gelatin

Method:
Beat the egg whites till stiff. Add sugar, and beating continually add one yolk at a time. Next add flour and baking powder to the egg mix. Pour the cake mixture into a greased 26cm diameter tin and bake for around 30 minutes at a temperature of 180ºC.
Soak the gelatin in a small amount of water and when increased in size, dissolve in hot water. Whip the cream till stiff then add half the cooled gelatin together with 160g Frużelina. Mix together and then spread onto the prepared cake base. Heat the remaining Frużelina and combine with the remaining gelatin. Cool and pour onto the cream mixture. Refrigerate the cake for about 3 hours. Decorate with cream and candied fruit.

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