How to make
Beat the eggs and sugar into a fluffy cream, add the sifted flour and gently mix to homogenization. Put the mixture in a form with baking paper and put it to bake in a heated 360°F (180 °C) oven until ready. Divide the cooled layer carefully into 3 parts.
Put the water and sugar to boil for 5 minutes to make the sugar syrup. Remove and mix in the vanilla sugar. For the cream, mix the egg with the starch and 2-3 tablespoons of cold milk. Put the remaining milk to boil with the sugar. Add the egg with the starch under continuous whipping and after thickening, remove it from the heat.
Add the gelatin, soaked in water and swollen. Stir until dissolved and allow the cream to cool. From time to time, stir. Once cool, gently combine it with the beaten to snow cream. Begin to arrange the fruit tart.
Place 1 layer, spray it with the syrup, smear it with 1/3 of the cream and repeat until completely done. After you syrup the last layer, smear the fruit tart with cream everywhere. Spread the entire tart with the remaining cream.
Put it in the refrigerator for 1 hour. To gel the fruits, soak the gelatin in 2-3 tablespoons water to swell. Put the water and sugar to boil with the lemon juice. Remove from the heat and mix the gelatin in until dissolved. Put the bowl in another, larger bowl with cold water and ice.
Stir until the gelatin cools. Arrange sliced fruits on the tart, to your liking. Using a brush, thoroughly distribute all of the gelatin on the fruits. Put the fruit tart in the refrigerator for at least a few hours before serving.
