Cake "Air tenderness"

This moderately sweet cake just melts in your mouth.

Ingredients

• For the biscuit:
• Eggs - 5 pcs.
• Flour - 180 g
• Sugar - 200 g
• Vanillin - 1 sachet
• Baking powder - 12 g
• For cream:
• Cream 33-35% fat + yogurt (with kiwi flavor)
• For layer:
• Banana (whole banana and mashed banana)
• Kiwi (whole fruit and kiwi puree)

Directions

1. First, let's make a biscuit. I think everyone knows how to make a classic vanilla biscuit.
2. Separate whites from yolks. Beat the whites to strong peaks, add 100 g of sugar (half of the ingredients) in the process of beating.
3. Add the remaining 100 grams of sugar to the yolks and beat until white.
4. Add the egg yolks to the whites and mix gently with a spatula or spoon.
5. Add baking powder and vanilla to the flour, sift into the protein-yolk mixture. Mix until smooth.
6. Bake in a detachable form at 180-190 degrees, about 40-60 minutes.
7. Next, prepare fruit puree. In a blender, first grind the banana in a puree, and then, separately, kiwi.
8. Let's prepare the layer. Cut banana and kiwi.
9. Let's prepare the cream. Whip cream until stiff and add yogurt.
10. After the biscuit is baked, let it rest for several hours, after which we cut it into 3 parts.
11. Now we collect our cake. We soak 1 cake with syrup (I have sugar + water), coat with banana puree, then a layer of cream and banana slices. Cover with a second layer. 2 soak the cake with syrup, coat with kiwi puree, a layer of cream and pieces of kiwi. We cover with the third cake and coat the sides of the cake and the whole cake with cream. We decorate at will.
12. It is better to leave the cake in the refrigerator for a few more hours, and then serve it to the table.