How to cook
Beat the cooled egg whites with a little salt until they're mixed and while continually beating, add the baking powder, granulated sugar and whip until you get a stiff snow. Sift the flour with the powdered sugar 2-3 times and add it to the egg whites in lots. Stir gently in one direction with a spatula until everything is homogenized.
Put the mixture into a baking form with removable walls, covered with baking paper. Even it out well and put it to bake in a heated 356°F (180 °C) oven for about 40-50 minutes. Leave the layer to cool completely and carefully remove it from the form and paper.
Once fully cooled, divide it into 3 layers. Dissolve the jelly in a little water to swell. Heat the compote juice and dissolve the jelly in it to melt completely. Whip the cream to a powdery snow. Separately, beat the butter with the powdered sugar until you get a smooth cream.
Gently combine the cream and butter until you get a homogeneous cream. Clean and cut the fruits. Place 1 layer on a platter. Optionally pour on syrup, place some of the cream, spread fruits, then another layer, cream, fruit, layer and brush the entire cake with cream everywhere.
With an icing piping syringe or pastry bag, make small cream roses on the edges of the cake to create something like a wall that will not allow the jelly to leak out. Carefully arrange sliced fruits on the cake and carefully pour on the completely cooled compote juice with jelly.
On the sides, sprinkle the cake with coconut flakes and put it in the refrigerator for a few hours.