Ingredients:
200g flour
250g sugar
2 tablespoons yeast
1 spoonful of butter
10 eggs
1 large can of peach in syrup
5 Kiwis
1 jar of peach jam
Some mint leaves
Preparation:
Beat the yolks with the sugar until they are whitish. Add the melted butter. Incorporate the sifted flour and mixed with the yeast. Whip the whites until stiff with a pinch of sugar and add them to the yolks. Incorporate them little by little so that the mixtures are not lowered too much. Grease a round mold and fill with the sponge cake mixture. Bake in the oven previously heated to 180ºC for 35 to 40 minutes. Let cool, unmold and cut the cake into three parts. Cut the peaches into slices and the kiwis into slices. Spread on a layer of jam sponge cake, cover with a layer of peaches and put another layer of sponge cake on top. Spread more jam on top and layer with kiwis. Cover with the last sheet of sponge cake, spread jam and cover with peaches and kiwis in well-placed circles. Garnish with the mint leaves.