Fruit Custard Cake Recipe

Instructions

1. Put mango and sugar corn starch in a pot, mix well, and heat over low heat.
2. When it thickens, add lemon juice and boil a little more. Remove from heat and place in a piping bag.
3. Put strawberries, sugar, and cornstarch in a pot, mix well and heat over low heat.
4. When it thickens, add lemon juice and boil a little more. Remove from heat and place in a piping bag.
5. Mix egg yolk with sugar and salt, add corn starch and mix, then add vanilla bean paste and mix.
6. Add milk, mix well, put on low heat, stir with a hand whisk, and boil until thickened.
7. When bubbles rise, remove from heat, add unsalted butter, mix well, and place in a piping bag to prepare.
8. Cool the custard cream, mango, and strawberry puree to room temperature.
9. Spread butter biscuits in a square frame, squeeze custard cream and then squeeze strawberry puree.
10. Put butter biscuits on top, then squeeze the custard cream and squeeze the mango puree.
11. Put the butter biscuit on top, squeeze the custard cream and flatten it, then crush the remaining biscuits and place them on top.
12. Cover with plastic wrap and harden in the freezer for 1 hour or in the refrigerator for 2 hours.