FRUIT PUSLICA CAKE (Splittertorte)

This is a light fruit cake according to a German recipe. I also call it "Fruit Puslica Cake" :) It is not too sweet and it is a pleasure for both the eye and the senses.

Preparation steps

Whisk the dough from the butter, sugar, egg yolks and flour mixed with the baking powder. Bake in a cake tin, put parchment paper on the bottom.
Bake until the dough starts to brown at the ends (about 180 C or 350 F). Cool and cut into two parts. * I cut with a strong thread, because the knife is hard because the dough is a bit brittle.
Whisk the egg whites and sugar into a stiff batter, with which two pre-baked crusts are coated. Sprinkle each crust with almond flakes and bake at (about 180 C or 350 F). If it starts to darken cover with aluminum foil. When it gets firm to the touch (like a pussy) then it’s over. Cool for 2-3 minutes and then: * leave the bottom crust whole and the top cut into 12 to 16 pieces as desired (like pizza). *** It is IMPORTANT to cut while it is still warm because when it cools it shoots.
Whip the sweet cream until it becomes firm (or icing powder), add sugar as desired and well drained and chopped fruit from the compote (peaches, tangerines and pineapple). In season, I also use berries (raspberries, strawberries, blackberries, currants, blueberries, etc.). Mix everything well.
Place the filling with icing and fruit on the bottom crust and arrange the previously cut pieces in a circle. The cake looks great and is also delicious and light. :)
PLEASANT!

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