Cream fat and 75 g sugar with the whisk of the hand mixer. Add egg and milk. Mix flour, almonds and baking powder, stir in. Fill the dough into a greased springform pan (20 cm Ø).
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 25 minutes. Then turn out onto a cake rack and let it cool down. In the meantime, boil 75 ml water and 100 g sugar for the cream.
Dissolve cream powder and fruit acid (enclosed in the package) in 50 ml water and stir into the boiling liquid. Whip cream until stiff. When the cream begins to gel, fold in the cream.
Cover the cake base with the springform pan rim, spread the cream on top and chill. Drain the apricots and collect the juice. If necessary, fill up to 1/4 litre with water. Halve the apricots. Clean, wash and halve the strawberries.
Peel and slice the kiwis. Mix cake glaze and remaining sugar in a pot. Add fruit juice bit by bit and bring to the boil while stirring. Pour half on the cream. Spread fruit on top.
(Kiwi must not touch the cream) Pour the rest of the icing over it. Roast the flaked almonds in a dry pan and sprinkle to the edge before serving. Results in about 8 pieces.