Instructions

Dough

Beat egg whites with sugar using a hand electric mixer until fluffy, gradually mix in water and oil, then add flour with baking powder, and finally stiffly beaten egg whites with a pinch of salt. Pour into a large deep baking tray (42x32cm), greased with butter and sprinkled with coarse flour, and bake in the oven for 20 minutes at 170 degrees.

Let it cool down, spread with filling, pour jelly over it, and let it set thoroughly in the fridge.

Filling

ingredients for the filling can be replaced with peaches according to taste (apricots, strawberries, kiwi, etc.) and options (let them drain and cut into smaller pieces, do not discard the juice from the compote!), Powdered sugar to taste, a large shot of rum (optional, but we like it that way) and 1/2 pack of Dr. Oetker's no-cook coconut pudding. Mix cream, sugar, no-cook pudding, and rum, whisk together, add chopped fruit, and spread on the base.

Jelly

compote juice + liquid to make 1l (I usually use orange juice, but water with a little syrup is enough), 2 vanilla pudding powders. Thoroughly mix the pudding powders in the entire volume of liquid and cook as a classic pudding. Pour it carefully while still hot over the entire surface of the cake and spread it evenly using a spatula.

Cut when cooled and set as much as possible, but it's very hard to resist. They are rightly called HEALTHY SLICES. :-)