How to make
To prepare the layers, beat the egg yolks with the sugar. Add the flour and continue stirring. Then gently add the beaten egg whites.
Indicated quantities are for 1 layer, but it's better to prepare 2. Pour the layer into a small greased oven dish and bake at 350°F (175 °C). Soak the gelatin for the cream; if it's in sheets - put it in cold water for about 5 minutes.
Beat the egg yolks and sugar and mix them with the milk and vanilla. Put it on a medium hot stove and stir to thicken the cream. Add the gelatin to the still hot cream and stir well.
To prepare the sauce, put the water to boil with the sugar, add the fruits in for 5 minutes.
Remove from the heat and beat with a mixer, then strain. In a tray, place one cake layer, pour sauce over it, pour on a little of the cream and arrange slices of fruits of your choice on it. Place the second cake layer and pour on sauce, then add cream.
Spread the cream well along the sides of the cake. Arrange the selected fruits randomly on top of the cake. Garnish the sides with almonds.
Pour on the hot gelatin solution on top, but be careful not to let too much of it run off the sides. Place the cake for 2-3 hours in the fridge to set.
