Cake "Tropican"

This wonderful fruit cake will appeal to lovers of choux pastry and cream.

Ingredients

• Butter - 100 g
• Eggs - 4 pcs.
• Water - 1 glass
• Flour - 1 cup
• Salt - 1/4 tsp.
• Large orange - 1 pc.
• Kiwi - 4 pcs.
• Bananas large - 2 pcs.
• For custard:
• Eggs - 2 pcs.
• Sugar - 200-250 g
• Corn starch - 10 tablespoons
• Milk - 700 g
• Soft butter - 300 g
• Vanilla - 1/4 tsp
• For protein cream:
• Egg whites - 2 pcs.
• Sugar - 3/4 cup

Directions

1. Draw a 25x20 cm rectangle on parchment. Draw 3x3 cm squares inside. Draw another rectangle with oblique squares inside. Lay the parchment printed side down on a baking sheet.
2. Heat salted water in a saucepan, put the butter, dissolve it, bring to a boil.
3. Pour all the flour into boiling water at once, and with vigorous stirring, over low heat, cook until the dough moves away from the walls well.
4. Remove the pan from the stove, let the dough cool for about 5 minutes. And then, while continuously beating with a mixer, gradually introduce the eggs. The dough should be elastic and homogeneous, like thick, well-kneaded mashed potatoes.
5. Fill a pastry bag with dough and apply on parchment according to the created pattern.
6. Place in a preheated 180 degree oven and bake until golden brown, about 25 minutes.
7. I got 4 cakes from all the cooked dough.
8. Cooking cream. Pour 100 g of milk into a bowl, dilute starch in it.
9. Pour the rest of the milk into a saucepan, add sugar, stir, bring to a boil.
10. Beat the eggs into the diluted starch, mix with a whisk until smooth.
11. Gradually pour the starch with eggs into the pan with milk, while stirring constantly. Cook until the cream thickens.
12. Remove the pan from the stove, put the diced butter and vanilla in the cream, mix well.
13. You should get an elastic, homogeneous custard. Set aside for now to cool.
14. In the meantime, cut all the fruits into cubes.
15. Put one cake on a plate, grease with cream, put part of the fruit on the cream.
16. Apply cream again.
17. And sprinkle with fruit.
18. Repeat layers.
19. Prepare protein cream. Beat egg whites with sugar in a double boiler until stiff peaks form.
20. Lubricate the cake with protein cream and decorate with fruits and candied fruits, but this is optional.