Crema de Fruta

Method

1. Heat the oven to 175°C. Use a 20 cm square pan at least 7.5 cm deep. Line only the base with parchment and leave the sides ungreased so the chiffon can climb.
2. Whisk cake flour, baking powder, and salt. Whisk the yolks with half the cake sugar, oil, water, and vanilla, then mix in the dry ingredients until smooth.
3. Beat the whites and cream of tartar to soft peaks. Gradually add the remaining cake sugar, beat to glossy medium-stiff peaks, then fold gently into the yolk batter.
4. Spread the batter in the pan and bake for 15–18 minutes, until the centre springs back and a skewer has no wet batter. Cool completely in the pan.
5. Whisk the custard yolks, sugar, and cornstarch smooth, then add milk gradually. Cook over medium-low heat, stirring, until bubbling and thick; cook 1 minute more and add butter and vanilla. Transfer to a shallow heatproof container, press food-safe film onto the surface, and refrigerate promptly until cold, within 2 hours of cooking or 1 hour above 32°C.
6. Drain the fruit very thoroughly. Spread the cold custard evenly over the cold cake, arrange the fruit in one layer, and refrigerate while preparing the glaze.
7. Bloom gelatin in the cold water for 5 minutes. Warm the reserved syrup and optional sugar until steaming, remove from heat, and stir in the gelatin until clear.
8. Cool the glaze to room temperature and slightly syrupy, then pour slowly over the chilled fruit. A warm glaze will melt the custard.
9. Chill uncovered for 30 minutes, then cover and refrigerate for at least 6 hours or overnight. Cut with a hot, wiped-dry knife and keep cold.