Fruit cake with homemade vanilla cream

Ingredients for 1 servings:

• 1 shortcrust pastry cake base, homemade or store-bought
• 600 ml milk, 3.5% fat
• 1 pinch of salt
• 1 packet of vanilla sugar
• 50 g sugar
• 40 g flour
• 2 tsp lemon peel, untreated, grated
• 3 egg yolks
• ½ pack of cream stiffener
• 1 pack of cake glaze, clear
• 1 large banana(s)
• some lemon juice
• 1 large kiwi(s)
• 250 g strawberries

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

For the vanilla cream, combine all ingredients in a large saucepan and cook over medium heat, stirring constantly. It should thicken slightly and come to a gentle boil, then remove from the pan immediately, place a piece of cling film on top so that it touches the cream, and let it cool completely. Then, cover and refrigerate for 1-2 hours. The cream can be prepared the night before. Spread the cream stiffener on the shortcrust pastry base. Wash the fruit and cut it into the desired size. Bananas should be soaked in a little lemon juice beforehand to prevent them from turning brown. Prepare a cake glaze according to the package instructions and let it cool slightly until creamy. Spread the vanilla cream on the base, arrange the fruit on top, and cover completely with the glaze. Once the glaze has cooled completely, refrigerate for 1 hour before serving. Tip: You can also use other fruits. This recipe is sufficient for a cake with a diameter of 30 cm.