Firstly, prepare the crust. In a deep bowl, beat the eggs and sugar until a frothy and thick mixture is obtained. Add olive oil, flour, baking powder and vanilla to this mixture and mix again with the mixer, but at the lowest speed. Pour the resulting crust mixture into a round baking tray and bake for 10-15 minutes in a preheated oven at a temperature of 180 ° C, or 350 degrees F.
To prepare the fruit spread, you need to let the fruit defrost and release water. Then add water and sugar, but leave about 150 ml of water to dissolve the puddings. Put the fruit mixture on fire and bring to a boil, dissolve the puddings well in the water you left and pour them into the heated fruit. Stir on the fire for 1-2 minutes until it thickens nicely. Finally, if desired, add a little vanilla.
Pour the fruit filling over the previously prepared and already cooled cake crust and leave the whole cake to cool for a few hours. You can sprinkle crushed hazelnuts and coconut powder on top if desired.