Kiwi, Banana And Mandarin Tart - cooking recipe

Ingredients

2 None eggs, separated
1/2 cup + 3 tbsp sugar
3/4 cup all purpose flour
1 tsp baking powder
4 (11 oz) cans mandarin segments, drained
4 None kiwis, peeled and sliced
3 None bananas, peeled and sliced
1/3 cup custard powder
2 cups fruit juice
2 1/2 cups whipping cream, whipped until stiff peaks form
1 cup Advocaat

Preparation

Preheat the oven to 325\u00b0F. Line the bottom of a 12 inch springform pan with parchment paper. Beat the egg whites and 2 tbsp water with the whisk of a mixer until stiff peaks form, gradually adding 1/2 cup of sugar. Beat in the egg yolks one at a time. Sift in the flour and baking powder and mix in.
Spoon into the pan and smooth out. Bake for 20 mins, until a skewer comes out clean. Allow to cool in the pan, then turn out and peel off the baking paper. Place on a cake plate and place a cake ring around it. Reserve a few mandarin segments and kiwi slices for decoration and sprinkle the remainder over the cake, along with the bananas.
In a bowl, mix the custard powder, 3 tbsp sugar and enough fruit juice to make a smooth paste. Place the remaining juice in a saucepan and bring to a boil. Stir in the custard mixture and simmer for 1 min. Pour over the fruit and cake and smooth out. Allow to cool.
Spread two-thirds of the whipped cream over the cake. Spoon the remainder into a piping bag fitted with a star nozzle and pipe in tufts around the edge of the cake. Drizzle the Advocaat over the cake and smooth out. Decorate with the reserved mandarins and kiwis.