Cream cake


8 people
Ingredients :
3 thin slices of sponge cake (bought ready-made) or a genoise sponge measuring 23cm, cut into 3
For the cream:
- ½ litre of milk
- 3 egg yolks
- 40g of cornflour
- 90g of caster sugar
- 1 tablespoon of kirsch
- 1 can of pear quarters in syrup
- 50 ml of Kirsch
Decoration:
- 250g of very large prunes, angelica, cherries, whipped cream
Preparation
Prepare the pastry cream. Drain the juice from the prunes into a container, and add the Kirsch. Pit the prunes and halve them. Put the first sponge disc on a round platter and soak with a third of the prune juice mixture. Spread over half of the warm pastry cream, and sprinkle with the chopped pears and prunes. Repeat with the second disc, using another third of the juice and the remaining cream, pears and prunes. Reserve 1 pear and 4 prunes. Cover with the third disc, soak with the rest of the juice and keep chilled until ready to serve. Decorate with a slice of pear, ½ a prune, cherries, angelica, whipped cream, etc.