Fresh fruit cake, vanilla - speculoos

For a 16 x 16 cm mold:

For the cream:

25 cl milk

10 cl whole liquid cream

1 vanilla bean

1 egg

1 egg yolk

15 g cornstarch

50 g sugar

About 250 g of speculoos

300 g strawberries

2 peaches

10 cl whole liquid cream

10 g sugar

A few pistachios

or other fruits of your choice.

Slice the vanilla pods and collect the seeds.

Take some cold milk and mix it with starch.

Heat cream, milk, seeds, and vanilla bean. Leave to infuse for about 10 minutes.

Beat egg, yolk, and sugar. Add the diluted starch and add the milk/warm cream mixture, mixing well.

Strain and return the mixture to the pan. Cook until mixture thickens, stirring constantly. Pour into a container, cover with film paper on contact. Allow cooling for ¹/₂ hour to 45 minutes.

Arrange a layer of speculoos at the bottom of the pan or pastry frame. If necessary, break the biscuits in half to line the entire surface.

Pour over a third of the mixture. Whisk the cream or give a dipping blender to spread it more easily.

Cover with a layer of speculoos. Add another third of cream then another layer of speculoos and finish with the last third of the cream. Film on contact and store in the refrigerator at least 12 hours / 1 night.

Just before serving, peel the peaches. Cut peaches and strawberries into pieces.

Climb the 10 cl of cream and 10 grams of sugar in firm whipped cream.

For the cream to rise more easily, it must be very fresh and have to stay at least 24 hours in the refrigerator. Store the container and the whisker in the freezer for a few minutes.

Divide the whipped cream and fruit on the surface of the cake.

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