(English version below)
Ovo je jedna prekrasna torta! Mekana, kremasta, topi se u ustima, voćna, svježa, ali bogata torta! Nježne prhke kore od bjelanjaka, bogata krema od žumanjaka i vanilije, svježe sezonsko voće, sve u ogrtaču od tučenog vrhnja.
Da, iziskuje vremena, i truda, ali vrijedno je svakog zalogaja!

Upute:
Istucite mikserom bjelanjke u čvrst snijeg, polako dodajući šećer. Na kraju umiješajte žlicu jabučnog octa.

Na 3 papira za pečenje obilježite kružnicu promjera otprilike 210 mm . Ja to radim tako da položim naopačke tanjur približnih dimenzija na papir i škarama ili nožićem prijeđem uz rub tanjura (tako da ostane lagana perforacija, ali da ne izrežem krug). Na ovaj način sam sigurna da flomaster neće doći u kontakt sa smjesom. Također, može se ispod papira na koji se nanosi smjesa podmetnuti papir s nacrtanim krugom, tako da se nazire kružnica, pa se onda izvadi od ispod prije pečenja. Svaki papir smjestite na svoj lim za pečenje. Smjesu podijelite na 3 jednaka dijela, i pomoću vrećice spiralno istisnite smjesu ispunjavajući krug od ruba kružnice prema sredini. Na kraju smjesu poravnajte velikim nožem i dobro lupite limom o čvrstu podlogu (da zrak izađe iz nanesene smjese).

Zagrijte pećnicu s ventilatorom na 150°C i stavite sva tri lima u pećnicu. Pecite oko 70 minuta, zatim isključite pećnicu i ostavite da se kore ohlade u pećnici. Gotove kore su prhke i suhe.

Pjenjačom dobro izmiksajte sve sastojke za kremu OSIM maslaca pa je stavite kuhati. Kad se krema zgusne, stavite je sa strane da se ohladi. Dok se krema hladi, miješajte povremeno pjenjačom kako se ne bi stvorile grudice. Posebno pjenasto izmiješajte maslac, te ga umiksajte u mlaku kremu.

Napravite čvrst šlag od vrhnja.

Voće operite, očistite i narežite na ploškice.

Slaganje torte:
Na dno položite jednu koru od bjelanjaka, zatim namažite trećinom kreme, poslažite trećinu voća, i namažite sa šlagom. Položite sljedeću koru pa ponovite postupak. Vodite računa o tome da vam ostane šlaga za premazivanje vanjskog oboda torte. Završenu tortu hladite barem 10 sati u hladnjaku. Što dulje torta stoji, kore od bjelanjaka postaju „saftnije“  i mekše preuzimajući vlagu od kreme i voća. Ja volim kad omekšaju, a na dnu torte i po rubovima ostanu malo hrskave (otprilike 10 sati hlađenja).

*Premažite kriškice banane limunovim sokom kako ne bi potamnile.

 
This is a beautiful cake! Soft, creamy, rich, fruity, fresh, and melting cake! Delicate meringue crust, rich yolk and vanilla crème, fresh seasonal fruit, and whipped cream coat. Traditionally it is made to be square shaped, which is easier to do, but nothing is more elegant than the round cake, right? Yes, it takes time, and effort, but it’s worth every single bite!



Directions:
Mix the egg whites with electrical mixer until stiff, adding sugar gradually. In the end, mix in the vinegar.

Mark 3 circles 210 mm in diameter on 3 sheets of baking paper. Here is how I do it: I put a plate upside down on the paper. I scratch the paper around the plate pressing with the knife or the scissors gently, leaving only circular shaped scratches on the paper. This way the mixture will not get in touch with pen traces (if you draw circles with pen). Another way to do this is to draw circle on another paper, put it under the paper on which the mixture will be placed, and remove the paper with the circle after the mixture is piped on the baking paper. For this to work, the baking paper needs to be slightly transparent.

Place each baking paper with marked circle on the baking sheet. Divide the mixture into three equal parts. Put 1/3 mixture in the piping bag and squeeze out the mixture spirally until the circle is filled, starting from the edge of the circle towards the centre. Even out the mixture using a large knife. Then take hold of the sheet pan and hit it hard against your counter. This will dislodge any large air bubbles. Repeat the procedure 2 more times.

Preheat fan oven to 150°C. Place all three baking sheets in the oven. Bake for approximately 70 minutes, turn off the oven and let the crusts cool down in the oven. Baked crusts should be completely dry and crisp.

For the cream: Take the butter out of the refrigerator to soften at room temperature.

In a medium sized pot whisk all of the ingredients well EXCEPT butter. Cook slowly until the mixture becomes firm. Allow the mixture to cool until slightly warm. Whisk occasionally while cooling so no lumps will form.

Whip the cream.

Wash and clean the fruit. Cut into slices.

Divide yolk cream into 3 equal parts. Divide fruit into 3 equal slices.

Place first crust on the cake plate. Coat with yolk cream and top with fruit slices. Cover with whipped cream. Repeat the process. Finally, coat the whole cake with whipped cream.

Note *: brush the banana slices with lemon juice to prevent them from turning brown.