Fairy tale cake

1. Beat the egg yolks with sugar until foamy. Gradually add the flour with the baking powder and finally lightly mix in the egg whites. Spread on a tray lined with baking paper and bake at 180 °C for about 10 minutes. While still hot, spread the baked sheet with jam and roll it up.
2. We cook a pudding from 400 ml of milk and Golden cream. Allow the gelatin to swell in 100 ml of milk, heat it slightly, mix, and pour it into the cooled pudding while constantly whisking. Add powdered sugar, whipped cream delight in 300 ml of milk and vanilla sugar.
3. Cut the roulade into thin rounds and place them on the bottom and sides of a cake pan or bowl. Fill the inside alternately with layers of filling and any fruit. Place rolls or sponge cakes on top. Let the cake harden overnight in the refrigerator.

A good tip:
The cream cools down faster if we immerse it and the container in cold water with ice and stir occasionally.