Kiwi, Banana And Mandarin Tart

• 2 None eggs, separated
• 1/2 cup + 3 tbsp sugar
• 3/4 cup all purpose flour
• 1 tsp baking powder
• 4 (11 oz) cans mandarin segments, drained
• 4 None kiwis, peeled and sliced
• 3 None bananas, peeled and sliced
• 1/3 cup custard powder
• 2 cups fruit juice
• 2 1/2 cups whipping cream, whipped until stiff peaks form
• 1 cup Advocaat

1. Preheat the oven to 325u0b0F. Line the bottom of a 12 inch springform pan with parchment paper. Beat the egg whites and 2 tbsp water with the whisk of a mixer until stiff peaks form, gradually adding 1/2 cup of sugar. Beat in the egg yolks one at a time. Sift in the flour and baking powder and mix in.
2. Spoon into the pan and smooth out. Bake for 20 mins, until a skewer comes out clean. Allow to cool in the pan, then turn out and peel off the baking paper. Place on a cake plate and place a cake ring around it. Reserve a few mandarin segments and kiwi slices for decoration and sprinkle the remainder over the cake, along with the bananas.
3. In a bowl, mix the custard powder, 3 tbsp sugar and enough fruit juice to make a smooth paste. Place the remaining juice in a saucepan and bring to a boil. Stir in the custard mixture and simmer for 1 min. Pour over the fruit and cake and smooth out. Allow to cool.
4. Spread two-thirds of the whipped cream over the cake. Spoon the remainder into a piping bag fitted with a star nozzle and pipe in tufts around the edge of the cake. Drizzle the Advocaat over the cake and smooth out. Decorate with the reserved mandarins and kiwis.

eggs, flour, baking powder, mandarin segments, kiwis, bananas, custard powder, fruit juice, whipping cream, advocaat

Taken from recipes-plus.com/api/v2.0/recipes/24592 (may not work)