Ingredients for cake batter – 2 sheets:
( I doubled to make 4 sheets total)
3 extra large eggs
1 can condensed milk
1 1/4 stick butter,melted
1 cup flour
1 tablespoon baking powder combined with 1 tablespoon vinegar.
Cake cream #1:
Prepared pastry cream http://delightsofculinaria.blogspot.com/2012/09/pastry-cream.html#links
1 stick butter softened at room temperature.
Cake cream #2:
2 pints heavy whipping cream
1 cup powdered sugar
Syrup (optional) -boil water with sugar
Preheat oven to 350 degrees
Using a stand or hand mixer, beat eggs until pale yellow.
add condensed milk and butter.Mix on medium speed.
Add baking soda with vinegar.
Mix on med-low gradually adding flour.
Line and spray a 9” round baking pan.Transfer half of the batter and bake for about 20 minutes.
Repeat for the second half.Let cool completely.
If you want 3 or 4 layer cake then you will need bake 2 more cake sheets.
Using a hand mixer,whip butter until white and fluffy.
First 1 tablespoon at a time, add pastry cream and whip it together.
Continue the process with the rest of the cream.
In another mixing bowl whip together heavy whipping cream with powdered sugar until soft peaks form.
Moist first cake. Spread some pastry cream on the first layer. Arrange bananas and kiwis on top of the cream.
Place second cake on top of the fruits and repeat the steps.(If you are making 3 layers,if not go to the next step)
Place the third cake on top of fruits and spread whipped cream on the sides and top of the cake.
You will have one cake left, you can cut it to pieces and make cake crumbs by using a blender or you can crush Maries type cookies or any other tea cookies.
Add crumbs to the side of the cake.
Top the cake with fresh raspberries.
Place it in the fridge for at least 2 hours.