Fruit cake "Tropicanka"

Fruit tart recipe. A very large variety of fruits make it very juicy and tasty. Cake eclair with fruit is perfect for a festive table!

Ingredients

• For test:
• Flour - 1 cup
• Butter - 100 g
• Salt
• Eggs - 6 pcs.
• Water - 1 glass
• For custard:
• Eggs - 3 pcs.
• Sugar - 150 g
• Potato starch - 3 tbsp. spoons
• Flour - 2 tbsp. spoons
• Milk - 350 g
• Butter - 250 g
• Vanilla sugar
• Cognac - 1 tbsp. a spoon
• For protein cream:
• Protein - 3 pcs.
• Sugar - 9 dess. spoons
• For filling:
• Fruit
• Berries

Directions

1. Pour water into a saucepan with a thick bottom and add salt. When the water starts to boil, we send the butter there and melt it, stirring constantly.
2. When the butter is melted, make a very small fire. Gradually add flour and stir to form a dough.
3. Whisk the eggs one at a time into the still hot dough and stir quickly so that the egg white does not curdle. The dough should be creamy.
4. On parchment paper, with a simple pencil, draw a rectangle 27x30 cm and draw it into squares with a side of 3 cm. Then we do the same again on another sheet of parchment.
5. We take another piece of parchment and draw a rectangle of the same size, but draw it into rhombuses. We make two such sheets.
6. We send the dough into a culinary bag or into a regular plastic bag and cut off a corner. We put the parchment with the drawn squares on a baking sheet, but with the pattern down. Squares are visible through the parchment, on which you need to apply the dough with a lattice.
7. We do the same with the other three parchment sheets. Preheat the oven to 180-190 degrees and alternately bake the cakes for 15 minutes.
8. Cooking cream. In a bowl, break the eggs, add regular and vanilla sugar, stir. Turn on medium fire. We send flour and starch there, mix. Then whisk with a whisk.
9. Stirring constantly, gradually pour in the milk. Stirring constantly, cook over low heat until thickened, 10-12 minutes. We cool the cream.
10. Whip the butter. Then gradually introduce the cream into the butter (not vice versa) and beat with a mixer.
11. Add cognac to the finished cream if desired.
12. The cake layers are ready.
13. Lubricate the lower cake with square patterns with cream.
14. We clean and cut the fruits, distribute them over the cream, sprinkle with berries.
15. We cover with a cake with oblique patterns and do the same. So we collect the whole cake, without lubricating the top cake.
16. Beat the cold egg whites with a mixer until foamy. Then, without stopping whipping, 1 des. Spoon add sugar.
17. We place the protein cream in a culinary or plastic bag and decorate the cake on top.
18. The sides of the Tropicanka fruit cake can also be decorated with the same cream, and sprinkle the top with fruits and berries.
19. Cake eclair with fruit will be ready after it has been infused for 3-4 hours in the refrigerator. Enjoy your meal!