How to make
Prepare the base for the fruit cream pie by mixing the soft butter, sugar and vanilla sugar. Beat the ingredients well with a mixer for a few minutes.
Then add the eggs, one at a time, mixing after each one.
You should add the milk. The mixture will look like it has lumped up, but that shouldn't worry you.
Finally, sift the flour with the baking powder and add them in parts. The resulting mixture is slightly thicker than standard cake mix.
Prepare a 9.5″ (24 cm) baking dish covered with baking paper, transfer the base mixture, level it out with a spatula and bake in a preheated oven at 340°F (170°C) with a fan for about 16-18 minutes, until it is fully baked.
Cool the finished cake on a wire rack.
While the base is baking, prepare the custard.
Beat 2 egg yolks with the cornstarch and add a little of the milk to them.
Put the remaining milk, along with the sugar, in a saucepan and heat it.
Just before boiling, add the egg mixture to the milk in a thin stream, by stirring.
Boil the cream for a few minutes until it thickens, stirring constantly.
Add the finely grated peel of half a lemon to the finished cream, cover it tightly with foil to prevent a crust from forming and leave it to cool.
Then add the mascarpone to the cream, mix and you can put together the Fruit Cake.
Put the base in a suitable plate or tray and secure it with an adjustable ring.
Spread the cream on the base and level it out.
Cut the larger fruits into pieces, and leave the small ones whole and arrange them according to your taste on the cream.
Soak the gelatin in a little cold water and let it swell.
Boil a sugar syrup from half a cup of water and 3-4 spoons of sugar.
Remove the syrup from the heat, wait a minute and then add the gelatin to it. Stir until the gelatin has completely dissolved, then leave it to cool.
As soon as it starts to thicken, spread it over the fruit to keep it fresh, then refrigerate the cream pie for 12 hours.
The next day, enjoy this delicious fruit pie.
The fruit cream pie with lots of fruit is ready.
