Name: Fruit Tart with Cream Puffs
Total time: 1 h

For the base, place the biscuits in a freezer bag and beat to crumbs with a rolling pin.

Put the crumbs in a bowl and pour the melted butter over them, as well as a dash of amaretto.

Place the crumb mixture on a cake plate with a cake ring and press down.

For the cream, whip the whipped cream until stiff.

Whisk together the sour cream, sugar, tonka bean grating and fruit juice.

Place the gelatine in cold water.

Prepare a small saucepan, squeeze the gelatin and melt it in the saucepan over low to medium heat.

Remove the saucepan from the heat and gradually stir in some of the sour cream until the gelatin has cooled. 4-5 tablespoons will suffice here.

Now stir the gelatin mixture into the main part of the sour cream.

Fold in the whipped cream and pour the cake cream onto the cake base.

Now sink the cream puffs into it and smooth the cream.

For the fruit topping, spread the fruit on the cake cream.

Cook the cake glaze according to instructions and spread it over the fruits.

Place the cream puff cake in the refrigerator for at least four hours.

Fruit Tart with Cream Puffs

For the floor: