Summer fruit pastry

Apple almond cake

• 250 GRAM PUFF PASTRY
• 1 CUP MILK
• 3/4 CUP CREAM, whipped with
• 4 TBSP SUGAR
• 3 TBSP CUSTARD POWDER
• 2 EGG YOLKS
• 200 GRAM SUMMER FRUIT (strawberries, cherries, red currants, blueberries, raspberries, (etc)

• 3 APPLES, peeled and cores taken out
• 275 GRAM SELF RAISING FLOUR
• 175 GRAM BUTTER
• 150 GRAM SUGAR
• 3 EGGS
• 1/4 CUP MILK
• 50 GRAM ALMOND PASTE
• 50 GRAM ALMONDS, chopped
• 1 TBSP CINNAMON

Roll out the puff pastry an cut into 8 rectangles. Brush one egg yolk over four of the rectangles. Bake all in the oven for 15 minutes at 180 degrees Celsius. Cool down. Dissolve the custard powder and the remaining egg yolk in some milk. Heat the rest of the milk and dissolve the custard mixture in it. Heat until the mixture thickens but don't cook. Allow the mixture to cool down, stir in the cream. Put the 4 pastry rectangles without egg yolk on a plate, spoon half of the custard on top, distribute the summer fruit over the custard, and spoon the rest of the custard over the fruit. Cover with the remaining pastry rectangles.

Put together 125 gram soft butter, 100 gram sugar, 3 eggs, 200 gram flour, and the milk and beat with an electric mixer for 5 minutes. Pour the batter into a round oven dish. Sprinkle the cinnamon on the batter. Slice the apples and put on top. Mix the rest of the flour, the remaining butter and sugar, the almond paste and the almonds and make a crumbly mass with your fingers. Distribute the crumbs over the apples. Bake 50 minutes at 165 degrees Celsius.