sponge mix:

6 eggs

80 g of almonds (ground) or almond flour

80 g of potato starch

70 g of caster sugar or any preferred sweetener

4 kiwis (optionally)

2 kg cooking apples

100 g brown sugar

150 g jelly powder ( green or yellow )

100 grams g/f chocolate or cocoa powder

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Sponge:

1.Peel and cut in dice kiwi and apples, cook them in the pot on a small flame with 200 ml water and 100 g brown sugar.

2.When kiwi and apples will reach the pulp stage add jelly powder,

3.Stir it to dissolve jelly and put it aside to cool down.

4.Preheat the oven to approx. 170 degrees.

5.Cover 2 flat baking trays with baking paper.

6.Beat the yolks with sugar or sweetener until light, fluffy.

7.Add ground almonds,

8.Add sifted potato starch.

9.Beat egg whites into the stiff foam - just like a cloud. Do not overbeat the whites, because hard, very stiff foam is also not the best.

10.Combine it gently with a wooden spoon with the yolk mass with movements up and down.

11.Divide the dough into two trays, put it in the oven and bake it for about 15 - 20 minutes.

12.Remove the baking paper once is ready and let it cool.

13.Place your cooled fruit and jelly mix on top of the first sponge base

14.Cover with the second sponge base.

15.Let it sit for an hour in the fridge.

Chocolate topping:

1.Cook custard with less milk than says in the packet (perhaps use only 3/4 amount of water)

2.Add 100g shredded chocolate,

3.Stir until chocolate will mix with custard.

4.Take the cake out of the fridge,

5.Spread warm, not hot chocolate custard on top of the second sponge base.

6.Let it settle in the fridge for a couple of hours. I left overnight.

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