For the base, beat the eggs and sugar until foamy, then mix in the flour with baking powder and finally carefully stir in the milk and oil. The dough will be quite liquid.
Spread the dough on a smaller baking tray lined with baking paper. Bake at 165 °C for about 25-30 minutes until golden brown. Allow to cool.
For the cream, cook a pudding (milk, pudding powder, sugar) and stir the curd into the lukewarm pudding until a smooth cream is formed. Spread the cream on the overcooled base.
For the fruit sauce, boil the fruit in a little water until soft, then strain the liquid, puree the fruit and bring to the boil with the custard powder and sugar. Season to taste with cinnamon and lemon juice.
Spread the fruit cream smoothly over the curd. Leave to cool for approx. 2 hours.