Preheat the oven to 180 degrees. Line a cake springform pan (26 cm) with parchment paper. Separate the eggs, whisk the yolks with 4 tbsp. lukewarm water and the sugar to a light cream. Whip the egg whites with the salt until stiff. Mix flour, cornstarch and baking powder. Fold the snow and flour into the egg yolk and sugar mixture. Pour the dough into the pan and bake in the stove for about half an hour.
Take out the cake, cool and turn it over, cool and then cut it in half into two layers. Cut out a smaller circle from one base. Mix syrup with 100 ml water and soak both bases with it.
Divide the cream curd into 3 parts, mix one with the apricot spread and two thirds with the strawberry spread. Spread strawberry curd on the large sponge cake base, place the smaller base on top and spread with apricot curd.
4. rinse, clean and quarter strawberries. Peel and quarter 2 kiwis and mix with strawberries and place on the overhanging edge of the cake form.
5. remove peel from pineapple and divide into small pieces, cut remaining kiwis in half and place alternately on top of the cake. Bring remaining pineapple, kiwis and strawberries to the table as a leaf salad.