Cake "Barrel of Ememdems"

Amazing delicate and very tasty biscuit cake with butter cream and fruits! Made on the basis of the "Air tenderness" cake recipe, only I added the fourth cake, and one more addition - strawberries!

Ingredients

• For the biscuit:
• Eggs - 5 pcs.
• Flour - 180 g
• Sugar - 200 g + for syrup
• Baking powder - 12 g
• Vanillin - 1 sachet
• For cream:
• Cream 33-35% fat
• Yogurt (with kiwi flavor)
• For the layer (to taste):
• Bananas - 2 pcs.
• Kiwi - 2-4 pcs.
• Strawberry
• For decoration:
• Dragee candies in colored glaze
• Chocolate bars ("kit-kat")

Directions

1. First, let's make a biscuit. To do this, beat the whites to strong peaks, add 100 grams of sugar in the process of beating.
2. Add the remaining 100 grams of sugar to the yolks and beat until white.
3. Add the egg yolks to the whites and mix gently with a spatula or spoon.
4. Add baking powder and vanilla to the flour, sift into the protein-yolk mixture. Mix the biscuit dough until smooth.
5. Bake a biscuit in a detachable form at 180-190 degrees for about 40-60 minutes.
6. After the biscuit is baked, let it rest for a few hours.
7. Prepare fruit puree. In a blender, first grind the banana into a puree. Then chop the kiwi separately, then the strawberries.
8. Cut whole fruits (banana, kiwi and strawberries).
9. For the cream, beat the chilled cream until stiff. Add yogurt, beat the cream until smooth.
10. Biscuit cut into 4 cakes.
11. We collect the cake. We soak the first cake with syrup (I have sugar + water), grease with banana puree.
12. Next, a layer of cream and banana slices.
13. Cover with a second layer. We impregnate it with syrup, grease the kiwi puree.
14. Then again a layer of cream and pieces of kiwi.
15. Cover with a third layer. We also soak it in syrup and grease it with strawberry puree.
16. Spread a layer of buttercream and slices of strawberries.
17. We cover with the fourth cake layer and coat the whole cake with the remaining cream.
18. Decorate the cake as you wish. I decorated it like this: on the sides of the cake we put the kit-kat chocolate bars vertically, tightly, wrap them with a ribbon so that they do not fall, and pour a lot of sweets into the center (nuts in colored glaze and raisins in colored glaze).
19. It is better to leave the cake in the refrigerator for a few more hours, and then serve it to the table.