Tropical summer cake

1. Set oven to 175°C (347 °F) and cover a baking pan (20-23 cm) with baking sheet paper.
2. Assemble the assistent with beater bowl and balloon whisks.
3. Whisk eggs and sugar fluffy, add hot water.
4. Assemble the assistent with beater bowl and cookie whisks.
5. Mix flour, baking powder and vanilla and add to the egg batter.
6. Bake in the middle of for about 30 minutes.
7. Allow to cool completely in the baking pan.
8. Divide the cake into three layers.

Filling

1. Allow the pineapple to drain properly.
2. Roughly chop the strawberries.
3. Roughly chop the strawberries.
4. Assemble the assistent with beater bowl and cookie whisks.
5. Mix pineapple, strawberries and 60 g icing sugar.
6. Mix pineapple, strawberries and 60 g icing sugar.
7. Whisk the cream firmly.
8. Whisk the cottage cheese and the rest of the icing sugar.
9. Whisk the cream and cottage cheese batter and then add the strawberries and pineapple.
10. Place one base on a plate and add half of the filling on the base, add the other base on top and repeat. Cover the cake with the last base.
11. Whisk the cream for decoration and spread on top of the cake. Decorate with strawberries.