Line the sides with parchment, leaving a 2-inch collar extending over top.
3
Puree Blackberries, blueberries, and 2 tbsp. lemon juice in a blender until smooth
4
Strain through a fine sieve; discard solids.
5
Whisk 2 egg whites and a pinch of salt with a mixer on medium speed until foamy.
6
Meanwhile, combine ½ cup plus 1 tbsp. sugar with 3 tbsp. water in a small saucepan over medium-high heat, stirring until sugar dissolves.
7
Cook until syrup reaches 250o. Immediately add sugar syrup in a slow, steady stream down the side of the bowl.
8
Raise speed to high, and whisk until thick, shiny, and cooled, about 7 minutes.
9
Whisk in berry puree.
10
Pour mixture into 1 pan, and freeze until firm, about 2 hours.
11
Meanwhile, puree papayas and 2 tbsp. lemon juice in a blender until smooth. Strain.
12
Repeat step 3, with 2 egg whites, a pinch of salt, ½ cup plus 1 tbsp. sugar, and 3 tbsp. water, whisking in papaya puree. Pour mixture into remaining pan, and freeze until firm, about 2 hours.
13
Puree kiwifruits and 2 tbsp. lemon juice in a blender until smooth. Strain.
14
Repeat step 3 with 2 egg whites, a pinch of salt, ½ cup plus 1 tbsp. sugar, and 3 tbsp. water, whisking in kiwifruit puree. Pour mixture onto frozen berry layer, and freeze until firm, about 2 hours.
15
Meanwhile, puree strawberries, raspberries, and 2 tbsp. lemon juice in a blender until smooth. Strain.
16
Repeat step 3 with 2 eggs whites, a pinch of salt, ½ cup plus 1 tbsp. sugar, and 3 tbsp. water, whisking in strawberry-raspberry puree. Pour mixture onto frozen papaya layer, and freeze until firm, about 2 hours.
17
Puree apricots and 2 tbsp. lemon juice in a blender until smooth. Strain.
18
Repeat step 3 with 2 egg whites, a pinch of salt, ½ cup plus 1 tbsp. sugar, and 3 tbsp. water, whisking in apricot puree. Pour mixture onto frozen kiwi layer, and freeze until firm, about 2 hours.
19
Release sides of pans; carefully transfer papaya and strawberry-raspberry layer cake onto apricot layer. Freeze cake while you make the frosting.
20
Remove parchment paper. Frost top and sides of cake. Freeze until ready to serve.
Frosting Directions
21
Bring ½ cup sugar & the water to a boil in a saucepan, stirring until sugar dissolves. Continue to cook, without stirring, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until mixture reaches 230o.
22
Meanwhile, whisk egg whites with a whisker on medium speed until soft peaks form. Gradually whisk in remaining 2 tbsp. sugar. Immediately add sugar syrup in a slow, steady stream down the side of the bowl once it reaches 230o. Raise speed to high, and whisk until mixture is thick, shiny, and cooled, about 7 minutes. Use immediately.
Line the sides with parchment, leaving a 2-inch collar extending over top.
3
Puree Blackberries, blueberries, and 2 tbsp. lemon juice in a blender until smooth
4
Strain through a fine sieve; discard solids.
5
Whisk 2 egg whites and a pinch of salt with a mixer on medium speed until foamy.
6
Meanwhile, combine ½ cup plus 1 tbsp. sugar with 3 tbsp. water in a small saucepan over medium-high heat, stirring until sugar dissolves.
7
Cook until syrup reaches 250o. Immediately add sugar syrup in a slow, steady stream down the side of the bowl.
8
Raise speed to high, and whisk until thick, shiny, and cooled, about 7 minutes.
9
Whisk in berry puree.
10
Pour mixture into 1 pan, and freeze until firm, about 2 hours.
11
Meanwhile, puree papayas and 2 tbsp. lemon juice in a blender until smooth. Strain.
12
Repeat step 3, with 2 egg whites, a pinch of salt, ½ cup plus 1 tbsp. sugar, and 3 tbsp. water, whisking in papaya puree. Pour mixture into remaining pan, and freeze until firm, about 2 hours.
13
Puree kiwifruits and 2 tbsp. lemon juice in a blender until smooth. Strain.
14
Repeat step 3 with 2 egg whites, a pinch of salt, ½ cup plus 1 tbsp. sugar, and 3 tbsp. water, whisking in kiwifruit puree. Pour mixture onto frozen berry layer, and freeze until firm, about 2 hours.
15
Meanwhile, puree strawberries, raspberries, and 2 tbsp. lemon juice in a blender until smooth. Strain.
16
Repeat step 3 with 2 eggs whites, a pinch of salt, ½ cup plus 1 tbsp. sugar, and 3 tbsp. water, whisking in strawberry-raspberry puree. Pour mixture onto frozen papaya layer, and freeze until firm, about 2 hours.
17
Puree apricots and 2 tbsp. lemon juice in a blender until smooth. Strain.
18
Repeat step 3 with 2 egg whites, a pinch of salt, ½ cup plus 1 tbsp. sugar, and 3 tbsp. water, whisking in apricot puree. Pour mixture onto frozen kiwi layer, and freeze until firm, about 2 hours.
19
Release sides of pans; carefully transfer papaya and strawberry-raspberry layer cake onto apricot layer. Freeze cake while you make the frosting.
20
Remove parchment paper. Frost top and sides of cake. Freeze until ready to serve.
Frosting Directions
21
Bring ½ cup sugar & the water to a boil in a saucepan, stirring until sugar dissolves. Continue to cook, without stirring, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until mixture reaches 230o.
22
Meanwhile, whisk egg whites with a whisker on medium speed until soft peaks form. Gradually whisk in remaining 2 tbsp. sugar. Immediately add sugar syrup in a slow, steady stream down the side of the bowl once it reaches 230o. Raise speed to high, and whisk until mixture is thick, shiny, and cooled, about 7 minutes. Use immediately.
Authorlisa
