Broken Glass cake with fruit

Bake a biscuit:
- separate the whites from the yolks, whisk the whites with half the sugar until stable peaks form;
- whisk the yolks with the remaining white sugar, add vanilla sugar, whisk again;
- mix flour with starch and baking powder, sift through a sieve into the egg mass;
- gently knead the dough with a spatula with movements from top to bottom, then spread on a baking sheet lined with parchment;
- bake for 25 minutes in the oven, preheated to 180 degrees;
- we cool the finished cake, put a bowl to it (which will serve as a cake form) upside down and cut out the desired diameter. The cake base is ready. Cut the trimmings into small cubes.

Gelatin is filled with cold water and left to swell for 20 minutes.

Oranges are washed, peeled, divided into slices and cut them in half. We send the oranges to the sponge cubes in a bowl. Kiwi peel and also cut into cubes, then send them to a bowl with oranges and sponge cake. We do the same manipulation with bananas: we peel, slice, and send them to the rest of the ingredients. Cut the candies into pieces and send them to a common bowl.

During this time, the gelatin has already swelled, melt it in a steam bath, let it cool down a little. Combine sour cream with powdered sugar, mix with a whisk. Then pour a thin stream into the sour cream, stirring thoroughly.

We line the bowl with cling film, put all the ingredients in it and fill it with sour cream. Mix very carefully to evenly distribute all the components. Cover the top with a sponge cake base and send it to the refrigerator to solidify for 4-5 hours.

We put the finished cake on a dish and treat the guests!

Bon appetit!