Fruit Cream Torte

Preheat oven to 350F

Butter Cookie (Muerbeteig):

Have butter and eggs at room temperature. Cream butter and sugar in mixer bowl; add egg yolks. When well mixed, stir in flour and coconut flakes until just blended. Remove the ring and roll dough onto the bottom of a greased 10-11" springform. Replace ring and bake at 350F for 15 minutes. Cool for a few minutes; loosen from pan. Put cooling rack upside down on cookie, flip. Remove pan. Wash pan for next layer.

Sponge Cake (Bisquit Boden):

Whip egg whites on high until stiff. Beat the egg yolks, water and vanilla in a separate bowl until evenly blended; add sugar and continue until light and fluffy. Stir in flour until just blended. By hand, fold in beaten egg whites. Pour into the greased in floured (or parchment paper lined and greased) springform pan. Bake at 350F for 15 minutes. Cool for 5 minutes, run a knife around the sides of the springform to loosen cake before removing ring. Put cooling rack gently on cake and flip upside down. Remove pan bottom from cake.

Fruit Cream:

Heat fruit puree on the stove. Mix sugar and gelatin together and then add sugar mixture and vanilla to hot fruit. Stir until dissolved. Cool. Whip cream in chilled bowl until quite stiff; fold into the cooled fruit mixture before it becomes too stiff.

Cake:

Assemble the two cake layers by spreading 2-3 tablespoons warmed jam onto the cookie layer. Next place the cooled sponge cake layer on top. Place the springform ring around the assembled layers. Pour fruit cream on top of the layers in the ring. Smooth top well. Chill for at least two hours or until firm. Remove ring before serving. You may need to run a knife around it first. Garnish as desired (sliced strawberries, whole berries, mint leaves, etc).