Cut chow chow preerves, ginger preserve, cashews, raisins, sultana, black currents, and cherries.
Add these things to a glass bowl.
Add fruit syrups, cake spices, jam, bee honey, vanilla, almond essence, rose essence, and brandy.
Then, mix well together.
Cover the bowl and place at room temperature for 10 days to marinate the mixture.
After 10 days, take a pot and add semolina.
Then slightly fry them.
Take a bowl and add and beat the egg whites.
Next, take another bowl and add butter, sugar.
Then beat them well until creamy texture.
Next, add egg yolks one by one to the cream and beat well.
Then, add grated lime zest to the butter cream.
After cooling semolina, add semolina to the butter cream and again beat well.
Then add the butter mixture to the fruit mixture and mix well.
Prepare the cake tray with five layers of papers. Then put two parchment papers on the paper layer.
Add the cake batter to the tray.
Put the cake tray in the preheated oven. ( Preheat the oven to 1600C )
Bake the cake at 1600 for half an hour. Then, decrease the temperature to 1300 and bake for 2 hours.
After baking perfectly, cut pieces and serve.