Birthday cake Fruit

Ingredients for 8 people

For the Genoise

• 4 eggs
• 125 g of sugar
• 125 g flour
• 20 g melted butter
  For pastry cream
• 1/2 liter of milk
• 80 g of sugar
• 4 egg yolks
• 50 gr of flour
• 1 sachet of vanilla sugar
  The Chantilly:
  _20 cl of liquid cream
  _30 g icing sugar
  _2 bags of cremfix
  For decoration and garnish
• various fruits of your choice
• flaked almonds

Preparation:

Start by making the sponge cake, the recipe here
Make custard: in a container
mix the egg yolks with the sugar and then
incorporate the flour.
Boil the milk with the vanilla sugar.
Pour the boiling milk over the mixture
egg-sugar-flour without stop whipping.
Put back on the heat (soft) and whisk until
thickening. Allow the cream to cool.
Prepare the whipped cream by whisking firmly
liquid cream, icing sugar and 2
sachets of cremfix.
Whisk the whipped cream gently into the cream
pastry and let cool.
Toast the flaked almonds (in a
non-stick frying pan). Once roasted,
let cool a little.
Gently cut the sponge cake in 2 layers.
half on a serving platter and cover
with half of the cream. Then arrange
some sliced ​​fruits on any
cream.
Gently lay the 2nd half of
cake by superimposing exactly. Cover
the surface and edges of the cake with the rest
cream.
To have a very mellow cake, you can
soak the syrup discs just before
garnish with cream. Or if we use fruits in
box to decorate, use the syrup of these
fruits.
Decorate the surface with the chosen fruits and
edges with toasted flaked almonds, according to
your inspiration.
Make a transparent glaze (it's more
pretty when the fruits "shine") by wearing
boil some water and jam
apricot.
Let the cake rest for at least 2 hours
in the refrigerator.