Beat eggs and sugar until foamy. Slowly stir in oil, flour, baking powder and melon juice or orange juice. Spread the dough on a baking tray lined with baking paper.
Bake in a preheated oven at 175°C for about 20 minutes.
After the cake has cooled, cut off about 1 cm from the edge of the cake and then crumble. Whip the cream (add vanilla sugar to taste) and fold in the chopped bananas and drained tangerines. Spread this mixture on the cake. Sprinkle the cake crumbs, cinnamon and chocolate chips over the cream/fruit mixture.
Decorate with liquid cocoa or chocolate coating.
Chill slightly until ready to serve.
