Fruit Puff Pastry Cake

Let the puff pastry thaw; in the meantime prepare the pastry cream: heat the milk and in a separate bowl briefly mix the yolk with the flour and sugar; temper the mixture with the hot milk by pouring it in a thin stream, then place over moderate heat and stirring often, let the cream cook for about 5 minutes, finally add the vanillin and kirsch, turn off and let cool

Roll out the thawed pastry to a thickness of 5 millimeters and cut out a disk with a diameter of 20 centimeters; brush it with beaten egg and arrange the ladyfingers on top after soaking them in a syrup made with 50 g of kirsch and the same amount of water, leaving a margin of about 2 centimeters around the edge of the disk

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

Knead the scraps and roll out again to a thickness of 5 millimeters, and cut out another disk slightly larger than the first

Starting from the center, cut it into 8 rays (slices) that do not reach the edge of the disk but stop at the cream and cookies, fix it to the underlying one by pressing along the edge to bring the heart of the cake into view

Brush it with egg and decorate with the last scraps of dough