FOR THE CAKE TOPPING
8 eggs
250g of sugar
250g of all-purpose flour
250g of melted butter
FOR THE FRUIT SAUCE
1 cup of orange liqueur
50g of butter
100g of sugar
32 strawberries
8 apricots
8 cherries
1 teaspoon of green peppercorns
FOR THE WHIP CREAM
4 egg whites
130g of confectioner's sugar
130g of all-purpose flour
1/2 teaspoon of fruit salt
FOR ASSEMBLY
6 tablespoons of ice cream
FOR THE CAKE TOPPING
8 eggs
250g of sugar
250g of all-purpose flour
250g of melted butter
FOR THE FRUIT SAUCE
1 cup of orange liqueur
50g of butter
100g of sugar
32 strawberries
8 apricots
8 cherries
1 teaspoon of green peppercorns
FOR THE WHIP CREAM
4 egg whites
130g of confectioner's sugar
130g of all-purpose flour
1/2 teaspoon of fruit salt
FOR ASSEMBLY
6 tablespoons of ice cream
Step 1
In a mixing bowl, beat the eggs and sugar
Pour the mixture into a baking dish and bake in a moderate oven for 20 minutes
Remove from the oven and let cool
Step 2
In a saucepan, heat the butter and fruit sauce over low heat
Add the sugar, orange liqueur, and green peppercorns
FlambΓ©
Step 3
Whip the egg whites until stiff peaks form
Fold in the confectioner's sugar, all-purpose flour, and fruit salt
Pour into a piping bag and refrigerate for at least 2 hours
Unmold the cake topping and cut it into two equal pieces
Dip each piece into the fruit sauce, then assemble on a serving plate with layers of cake, ice cream, and whipped cream
Chill in the refrigerator for at least 30 minutes before serving.