• Pre-heat oven at 356F/180C.
• Grease the sweet bread tray with some oil. The sizes of my tray are approx. 10cm x 30cm.
• Separate egg yolks from the egg whites.
• Whisk egg whites until foamy. Add sea salt.
• Whisk egg yolks with sugar, oil, vanilla extract and baking powder. Slowly add flour and incorporate. Add foamy egg white. Mix using a spatula.
• Pour the composition in the greased tray.
• Put it in the oven and let it bake for 45-50 minutes.

Frosting:

• Add all ingredients in your food processor and process until smooth and creamy. If you don't have a very powerful food processor, add cashews first and process until smooth, then add the rest of the ingredients.

Syrup:

• Combine honey with water.

Assembly:

• Slice cake crust in two. It may have a small bump on the top, so slice that too. The layers should be smooth and straight.
• Put one cake layer on a cake platter. Slowly pour syrup evenly on top of it. Use half the quantity.
• Add some frosting. Spread evenly. Add some sliced fruits.
• Cover with the other cake layer. Add syrup all over it, like you did before.
• Spread the frosting all over the cake, on top and on sides. Use a blunt knife to spread it evenly.
• Decorate with fruits on top and almond flakes on the sides.