Sponge Cake with Custard and Fruit

Line a heart-shaped pan with baking paper and preheat the oven to 170 °C. Beat the eggs with the hot water and sugar for about 10 minutes until foamy.

Mix the flour and baking powder and gently fold into the egg mixture. Pour into the baking pan, smooth out and bake for about 25 minutes (test with a stick)!

Remove the finished base from the oven and carefully spread with the jam. Cut the banana into thin slices and spread on the base.

Wash the blueberries and put them between the banana slices. Prepare the chocolate pudding according to the package instructions and pour it over the fruit on the base and spread it carefully.

Wash the raspberries and spread them on the chocolate pudding. Prepare the vanilla pudding according to package directions and carefully pour over the raspberries and gently spread.

Cover with plastic wrap (if you want skin without pudding contact, if you don’t want skin put the plastic wrap directly on the pudding) and refrigerate overnight.

Before serving, remove the cling film, carefully remove the cake from the mold and top with chocolate decorations.

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