1. Sponge cakes: Separate the eggs into yolks and whites. Beat the yolks with sugar until thick foam, beat the whites with sugar until stiff peaks form. Combine the mixtures and sift the Liana Cake mix into this base, then mix gently.
   
   Using a piping bag with a smooth tip, pipe the sponge cakes onto a baking sheet lined with baking paper. The base is a circle with a diameter of 20 cm . Then pipe the sponge cakes in a continuous row next to each other - the height of the sponge cakes is approx. 10 cm, the length of the strip is approx. 20 cm. Pipe the remaining sponge cakes individually. Dust with powdered sugar before baking.
2. Baking: Bake at 180°C for 10 minutes , then reduce the temperature to 160°C and bake for another 10–15 minutes. Use immediately after cooling.
3. Sugar syrup: Boil the water and sugar and add the liqueur. Let cool slightly.
4. Creamy fruit: If the fruit is in larger pieces, cut it into smaller pieces. Add sugar and let it soften slightly. Mix the liquid (water/liqueur) with Golden Cream , add to the fruit and boil until the mixture thickens. Boil briefly, set aside, cover with foil and let it cool.
5. Cream: Make a smooth egg yolk cream from the ingredients except the butter. While the cream is still hot, whisk in half of the butter, cover with foil and leave to cool. Beat the rest of the butter until light and fluffy and gradually add the egg yolk cream until smooth. Beat everything well until the cream is smooth and fluffy.
6. Whipped jelly: Mix water with gelatin and leave it in the cold to swell. Mix strawberry puree with glucose and sugar and heat to dissolve the sugar. Add the swollen gelatin and raspberry puree to the warm mixture. Mix, pour into a clean container and leave to set in the refrigerator for 4 hours . After setting, beat with a mixer in a smaller container for approximately 5–10 minutes until a smooth foamy consistency is achieved.
7. Assembly: Place the cake rim on the mat. Use a sponge cake circle for the bottom of the pan and sponge cake strips for the sides. It's okay if they curl slightly.

   Layer the prepared cream, fruit mixture and sponge cakes soaked in syrup inside. Finish the top with cream and smooth. Let cool, then decorate the top with whipped jelly and fruit. Let cool thoroughly.

Good tip: