Seasonal fruit cake with creme

Ingredients for 10 to 12 people

For the base: 250gr golden biscuits, 120gr butter For the lemon pastry cream: 500gr milk, 240gr egg yolks (16 approx), 80gr sugar, 60gr cornflour, 8 sheets gelatine (= 16gr), zest and juice of 2 lemons For the Italian meringue: 350gr sugar, 100gr water, 350gr egg whites


Boil the sugar and the water until it reaches 121º C. Combine the egg whites with the cooked sugar until firm and mix with the tempered lemon creme. Place in a mould and leave covered with plastic film a few hours. Mounting: Decorate with seasonal fruits to your liking. If not serving immediately, brush with apricot jam (heated with a little water) so the fruit maintains its freshness.