Seasonal fruit cake

Various cuisine
clock icon 75 Minutes pie chart icon 388 Calories
For the biscuit we will need:
Egg yolk 10 pcs
Egg white 10 pcs
Sugar 10 tbsp
sifted flour 12 full tbsp
A pinch of salt
Ground walnuts 100 gr
vanilla 1 sh
Remove the egg white with a pinch of salt and vanilla. Add sugar little by little. Add the egg yolks one by one and beat until the mixture turns white. Then, with a silicone stick, we add the sifted flour together with ground walnuts, moving the hand from bottom to top. Slowly the flour will open. The mass should be solid and not lumpy.
Put parchment paper in a baking dish, transfer the mass. Flatten the head well and bake at 150-180 degrees for 40-60 minutes. Top and bottom combustion on.

Cream patisserie
Milk 350 ml
Cream 20% - 150 gr
5 egg yolks
Sugar 170 gr
Flour 40 gr
Corn starch 40 gr
Lurpak butter 40 gr
Lurpak butter for whipping 100 gr
Mix milk and cream together. Boil on medium heat. Separately, make a mixture from the egg yolks and sugar. Add flour and starch. Open the egg mass in half of the boiled milk mass. When the egg mixture is well dissolved, slowly add the remaining milk in the pot and mix continuously. When it thickens, add butter. Cover the food park and let it cool.
Then remove with butter. It turns out to be a very soft and airy cream
Decorate the cake with desired fruits and add compote with or without alcohol.
or instant coffee.