Cake with tropical fruit

Mix in bowl flour with caster sugar and pinch of salt. Cut butter with two crossed knives into small cubes. Add egg yolk and milk and knead quickly into cohesive dough with a cool hand. Shape dough ball and leave wrapped in plastic wrap for at least 1 hour in refrigerator. If necessary, freeze dough for later use.

Spray the work surface and the rolling pin with flour and roll out dough ball into a round piece that is slightly larger than a cake tin. Cake mold with dough and put in freezer for at least 1 hour.

Meanwhile, let gelatin sheets soak in cold water for 5 minutes. Blow out leaves and lightly heat in a saucepan with lime juice until gelatine is dissolved. Allow solution to cool to room temperature. Meanwhile, whipped cream in a whipped cream. Roast curd cheese with powdered sugar in another bowl. Mix the gelatin mixture with cottage cheese. Whipped cream loosely through curd cheese mixture. Blend the mixture for at least 1 hour in the refrigerator.

Preheat the oven to 200 ºC. Place the mold in the middle of the oven and bake the dough bottom for 25-30 minutes until the edges are browned and the bottom is cooked. Let the cake floor cool down on the grid.

Clean pineapple, kiwi and mango and cut into pieces. Place the cake base on a scale, create the curd mixture and spread. Cake garnish with tropical fruit.