|200g||whole egg (4 eggs)|
|50g||sugar, mix everything|
|300g||cream, add and mix|
For a cake tin Ø 30 cm diameter. Line cake tin with pastry dough or puff pastry.
If desired, sprinkle the base with a thin layer of ground hazelnuts.
Arrange the fruits on the pastry dough. Tip: sprinkle the fruits with a pinch of cinnamon and 30 g of sugar.
Mix all cake glaze ingredients and evenly pour the glaze over the fruits.
Bake at 200°C for 30-35 minutes in a fan oven. If possible, additionally add bottom heat.