Diplomatic dessert with biscuits
Put the gelatin in a cup of compote juice, swell for at least 10 minutes. Separate eggs. The yolks are mixed with sugar, flour, vanilla, grated lemon peel and milk. Put the cream to boil and mix continuously, until it thickens and has the consistency of a cream.
When the cream is cooked, add gelatin and mix well until it melts. After it has cooled, add the beaten egg whites, mix and put in the fridge. Stir occasionally so as not to thicken at all, just to cool.
Meanwhile, we prepare a pan in which we will assemble the cake. Line the pan with cling film. Place fruit on the bottom of the pan. This time I only put peaches from the compote.
The biscuits are passed through the compote juice and placed all around, on the edge of the pan. They should not be kept long in compote juice because they soften very quickly.
Beat the whipped cream and mix with the cold cream, but be careful not to harden it! (or watch :))
Put some of the cream in the pan, the peaches cut into cubes, then the rest of the cream.
Cover with a layer of syrupy biscuits.
At the end, cover the cake with cling film and put it in the fridge for at least 4 hours. I say it's best to make the cake in the evening and keep it in the fridge until morning. Then it overturns on the plate. Place the plate / tray over the pan and with a quick movement turn the pan. Remove the pan, remove the foil and if you want you can decorate the cake. I didn't consider it necessary because it looks pretty good to me.