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For the countertop, separate the eggs. We beat the egg whites hard. Separately beat the yolks with the sugar and water until they double in volume and the sugar melts. Add the flour mixed with the baking powder and finally the beaten egg whites, stirring gently from the bottom up. Pour the mixture into a tray on baking paper and bake the top for about 30 minutes.
For the cream, put gelatin soaked in compote juice or a little milk. It should stay for even half an hour. Separate the eggs, mix the yolks with sugar, vanilla, flour, milk and simmer, stirring constantly. When it is removed from the heat, add the gelatin, then the beaten egg whites and put it to cool. Stir from time to time. When the cream is very well cooled (in the fridge), add the whipped cream.
Meanwhile, prepare a pan. (I'm sorry I didn't pose this stage.) Moisten a fairly large piece of cling film and put it in the pan. Cut the top in half, put half on the bottom of the pan and syrup well with the compote syrup. Then put half the amount of cream, put diced fruit then the rest of the cream and cover with syrupy top. Cover with foil and keep in the refrigerator preferably until the next day, so you don't have any surprises when you turn it over. I overturned it after 6 hours and nothing happened
Garnish with whipped cream, as desired.
For the pink color I used food coloring and for the green one I used concentrated mint syrup brought from Tunisia.