For starters, we hydrate the gelatin.
In a saucepan with a double bottom, put the sugar, the 5 yolks, flour and lemon essence. Mix the ingredients well with a whisk until well blended. Gradually add a little milk, stirring constantly. We stop mixing when we finish incorporating all the milk and the composition is homogeneous. Put the pan on the stove and leave it on the fire, stirring constantly, until the composition thickens and becomes a cream. Set aside and leave to cool for a few minutes, then incorporate the hydrated gelatin very well.
The cream should be left to cool completely. During this time, cut the fruit into small pieces or as desired.
Mix the whipped cream well and then gradually incorporate the completely cooled cream into it.
The last step is to assemble the cake. In a cake tray with removable walls, we assemble the cake as follows: the biscuits, soaked in the juice from the compote, we place them around the edge of the tray and on its bottom. We put half the amount of cream, then fruit (oranges, kiwi and pineapple from the compote), the other half of the cream and the rest of the fruit.
We keep a few tablespoons of cream to put on top. We decorate the cake according to preference and imagination.
The cake must be left in the fridge for at least 6 hours before being eaten.
Serve with pleasure!