Fruit Puff Pastry Cake

Thaw the puff pastry; in the meantime, prepare the custard: heat the milk and separately briefly mix the egg yolk with the flour and sugar; dilute the mixture with the hot milk by pouring it in a thin stream, then bring to moderate heat and, stirring often, let the cream cook for about 5 minutes. Finally, add the vanilla and kirsch, turn off the heat, and let it cool.

Roll out the thawed pastry into a sheet 5 millimeters thick and cut out a 20-centimeter diameter disc; brush it with beaten egg and place the ladyfingers on top after soaking them in a syrup made with 50 g of kirsch and an equal amount of water, leaving a free edge of about 2 centimeters around the disc.

Pour the now cold cream over the ladyfingers, arrange the banana slices and about 100 g of mixed berries on top.

Re-knead the scraps, roll out another sheet 5 millimeters thick, and cut out another disc slightly larger than the first.

Starting from the center, cut it into 8 rays (segments) that will not reach the edge of the disc but will stop at the cream and biscuits. Secure it to the one below by pressing along the edge to reveal the heart of the cake.

Brush it with egg and decorate it with the last pastry scraps.