Sponge cake recipe here
1/2 liter of milk
4 egg yolks
1 sachet of vanilla sugar
Various fruits of your choice
Prepare your sponge cake
Make the pastry cream: in a container, mix the egg yolks with the sugar, then incorporate the flour.
Boil the milk with the vanilla sugar.
Drizzle the boiling milk over the egg-sugar-flour mixture, whisking constantly. Return to low heat and whisk until thickened. Let the cream cool
Toast the slivered almonds (in a non-stick pan). Once roasted, allow to cool slightly.
Gently cut the sponge cake in 2. Place one half on a serving platter and cover with half of the cream.
Then arrange some sliced fruit over all the cream.
Gently place the 2nd half of the cake, overlapping exactly. Cover the surface and edges of the cake with the rest of the cream.
For a very moist cake, you can soak the discs in syrup, just before filling with cream. Or if you use canned fruit to decorate, use the syrup from these fruits.
Decorate the surface with the chosen fruits and the edges with the toasted slivered almonds, according to your inspiration.
Make a transparent topping (it’s prettier when the fruit “shines”) by bringing a little water and apricot jam to the boil.
Let the cake rest for at least 2 hours in the refrigerator.