Summer fruit cake

Ingredients for 1 servings:

• 5 medium-sized egg yolks
• 125 g sugar
• ½ packet of vanilla sugar
• 40 g cornstarch
• 1 vanilla pod(s)
• 5 dl milk, preferably whole milk
• 3 m.-sized eggs
• 1 pinch of salt
• 3 tbsp water
• 100 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 1 tbsp, leveled baking powder
• 300 ml cream
• ½ pack of cream stiffener
• 1 packet of vanilla sugar
• 500 g fruit, according to your preferences
• 3 tbsp jam (strawberry jam)
• ½ pack of cake glaze, neutral or strawberry flavor
• ⅛ liter juice or water
• 1 tbsp, levelled sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 30 minutes

Cake with various fruits and pastry cream, from a 26 cm springform pan

For the pastry cream: Beat the egg yolks, sugar, and vanilla sugar until frothy. In a measuring jug, combine 1 dl of milk with the cornstarch and stir into the egg mixture. Bring the remaining 4 dl of milk to a boil in a pan with the scraped seeds and the vanilla pod itself, then remove the vanilla pod. Pour the vanilla milk into the egg mixture, whisking continuously. Return the mixture to the pan and bring to a boil, whisking continuously. As soon as the cream thickens, remove the pan from the heat and stir the cream for another half minute. Pour the cream into a bowl, cover with cling film to prevent a skin from forming, and let cool. For the sponge cake: Separate the eggs. Beat the egg whites with the salt and water until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar for about 5 minutes until frothy. Combine the flour and baking powder. Alternately add a little of the flour mixture and then a little of the stiffly beaten egg whites to the egg yolk sugar mixture and carefully fold in. Line a 26 cm springform pan with baking paper and spread the sponge cake mixture on it. Bake the mixture in a preheated oven at 180°C for approx. 12-15 minutes (do the skewer test). Then let the base cool and cut in half crosswise once (twice if possible) to create two (or three) cake layers. For the cream layer: Whip the cream with the vanilla sugar and the cream stabilizer until stiff. Spread the bottom cake layer with strawberry jam and place a cake ring or the springform pan rim around it. Spread the pastry cream on the base. If you have made three cake layers, place the next layer on top, spread with strawberry jam, and spread the cream filling on top. If you have only made two cake layers, spread the cream filling directly on the pastry cream. Place the top layer of cake on top of the cream. Prepare the glaze with juice and sugar according to the package instructions. Arrange the fruit on top as desired and cover with the glaze. Refrigerate the cake for about 2 hours. After that, remove the cake ring and serve. Note: Instead of strawberry glaze, I use a thickened strawberry purée, which you can buy ready-made here.