In another bowl, put the eggs, oil and milk. Beat with a mixer until homogeneous. Pour the egg mixture into the bowl with the flour, add the hot water and beat with the mixer until homogeneous and there's no lumps.
Distribute the mixture equally among the forms and put them in a preheated 356°F (180 °C) oven for about 30 min. to bake. Take the ready cake layers out, let them cool a bit, remove from the forms and put them on a metal grid to cool well.
Beat 4/5 cup (200 ml) of milk with the eggs and flour to obtain a smooth mixture. Put the rest of the milk in a pot on the stove, add the sugar and butter and bring to a boil.
After the cream comes to a boil, pour in the egg mixture while stirring nonstop. Stir until you get a homogeneous cream without any lumps. Add the vanilla and leave it to cool.
Stir during the cooling process to prevent a crust from forming on the surface. Mash the bananas and put them in a bowl, pour in the cream and use the mixer to beat until homogeneous.
Assemble the cake as follows: put a cake layer in a cake plate or platter, put cream on top, cut a banana into thin round slices and arrange them on top of the cream. Cover with the other cake layer, put cream on and arrange round slices of chopped kiwi.
Pick out a sweet, well ripened kiwi. Cover with the final cake layer, put on the rest of the cream, even it out, smear the sides of the cake as well. Sprinkle the sides with chocolate sprinkles, decorate with the fruits on the very top.
Leave the cake in the fridge for at least 6 hours. The layers come out juicy and soft but if you still want to syrup it you can use a sugar syrup.