Place puff pastry slices next to each other and thaw at room temperature for about 15 minutes. Separate the egg. Whisk egg white with a fork. Place the puff pastry slices on top of each other and roll out into a rectangle (approx. 27 x 35 cm) on a floured work surface. Place on a baking tray lined with baking paper and brush the edges of the pastry with egg white.
Whip the long and then the short sides 2-3 cm. Press the edges together. Pour milk into a high mixing bowl, add cream powder and mix with the whisks of the hand mixer for 1 minute at lowest setting. Then whip the cream for approx. 1 minute on the highest setting. Immediately spread the cream evenly on the puff pastry strips. Bake in a preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for approx. 20 minutes. Whisk the egg yolks and 1 tablespoon of milk. Approx. 5 minutes before the end of the baking time, brush the edge with the mixture and sprinkle with flaked almonds. Let it cool down. In the meantime, clean the fruit, possibly sort or wash it, possibly remove the stone.
Whisk the egg yolks and 1 tablespoon of milk. Approx. 5 minutes before the end of the baking time, brush the edge with the mixture and sprinkle with flaked almonds. Let it cool down. In the meantime, clean the fruit, possibly sort or wash it, possibly remove the stone. Cut the fruit in half or into slices. Cover the cake with fruit and dust the edge with icing sugar. Decorate with lemon balm
Waiting time approx. 15 minutes