Gervais Cake with Summer Fruits

For the sponge cake base: Preheat the oven to 190 degrees. Butter a cake springform pan (diameter 24 cm) and sprinkle with flour. Sift flour with cornstarch. Separate the eggs into yolks and whites. Beat the egg yolks with a third of the sugar and salt until creamy. Whip the egg whites with the remaining sugar. Fold the beaten egg whites into the egg yolk mixture, then the flour mixture and the melted butter. Fill quantity into the mold and spread evenly. Bake the sponge for half an hour in the oven on the middle shelf. Cool the sponge cake in the pan. Remove from the mold when cooled, clean the mold and place the sponge cake repeatedly in the mold. Remove the skin from the kiwi. Cut grapes in half and remove seeds. Clean strawberries, remove seeds from apricots. Cut 1/3 of the fruit into small pieces, refrigerate the remaining fruit covered with cling film. Whip the whipped cream and refrigerate with the lid closed. Soak gelatin in cold water. Mix cream cheese or gervais with vanilla sugar, juice of one lemon, sugar and grated lemon peel until well blended. In a large baking bowl, heat a little of the mixture over steam. Squeeze gelatin well and let it melt in it. Mix in remaining amount quickly. Fold in the fruit pieces first, then the whipped cream. Spread the cheese cream on the sponge cake base. Refrigerate the cake for about 3 hours to set the cream. Kiwi and strawberries in S

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