Cake with vanilla cream and fruit

Ingredients

For the cake

• 4 eggs
• 4 tablespoons sugar
• 1/4 teaspoon salt
• 50 ml oil
• 6 heaped tablespoons flour

For the vanilla cream

• 500 ml milk
• 1/2 vanilla pod
• 3 egg yolks
• 4 tablespoons sugar
• 2 tablespoons starch
• 1 packet gelatin
• 200 ml whipping cream with at least 30% fat
• 1 tablespoon sugar to adjust the sweetness (optional)

For the topping

• 1 jar of peach halves in syrup
• 300 ml juice from the jar
• 200 ml water
• 1 packet clear cake glaze
• 1 packet red cake glaze
• 200 g raspberries
• 200 g blueberries

Preparation

1. Heat the oven to 180°C. Beat the eggs with the sugar and salt until they have tripled in volume. 2. Pour in the oil and mix it in, then gently fold in the flour with a spatula, lifting from the bottom. Pour the batter into a 20 × 30 cm pan lined with baking paper only on the bottom. Bake for 35-40 minutes, until a toothpick comes out clean, then leave the sponge to cool for 30 minutes. 3. Split the vanilla pod and add the seeds to the milk. Heat the milk until it just starts to boil, about 5 minutes. 4. Mix the egg yolks with the sugar and starch. Take the milk off the heat, pour it over the yolks and mix well with a wooden spoon. Put everything back into the pot the milk was heated in and cook over low heat for 5-10 minutes, stirring constantly, until the cream thickens. 5. Leave the cream to cool a little. Soak the gelatin according to the packet instructions, add it to the cream and stir until dissolved. Whip the cream and carefully fold it in. Taste the cream and, if needed, add the tablespoon of sugar to adjust the sweetness. 6. Pour the cream over the cooled sponge and refrigerate the pan for 2 hours, until set. 7. Drain the peaches and slice them. Arrange them over the cream with the raspberries and blueberries. Mix 300 ml of juice from the can with 200 ml of water and the two packets of cake glaze, one clear and one red. Bring the mixture to a boil and boil for 1 minute, stirring. 8. Carefully pour the glaze over the fruit and refrigerate the cake for at least 2 hours before slicing.