South Sea Magic

Briefly fix the baking paper to the tray with a little oil so it won't slip when spreading the batter.

Beat until the mixture is noticeably lighter and creamy – this makes the base lighter.

It's best to sift the flour-baking powder mix to prevent lumps.

Don't mix for too long, otherwise the dough will become tough.

A spatula or a moistened spoon helps to spread the batter especially smoothly.

Only top the base once it is really cold, otherwise the cream will melt.

The drier the fruit, the more stable the cream layer will remain.

Chill the cream and the bowl well; the cream will whip faster that way.

Fold the fruit in carefully so the cream stays airy.

Prepared the day before, "South Sea Magic" tastes especially good as the flavors meld.