Flat fruit cake

Melt the butter in a pan. Put the cakes in the big plastic bag. Roll over with the rolling pin so that they crumble. Scoop the crumbs through the butter. Spread the cake / butter mixture over the bottom of the spring form and press it with the convex side of a spoon. Put the mold in the freezer for about 15 minutes, so that the soil becomes a bit harder.

In the meantime stir the caster sugar through the cream cheese. Wash the grapes and raspberries and let them drain in a sieve. Peel the kiwis and cut them into slices. Halve the grapes. Peel the pear, cut it in four, remove the core and cut the parts into slices.

Spoon the cream cheese on the crumb layer and smooth it gently. Divide the fruit over the cream cheese.

Heat the jam in a small saucepan until it has become a bit thin and spread the fruits with the brush. Leave the cake in the fridge for about 1 hour.

Loosen the spring form and remove the edge. Cut the cake into 6 points.