Dough: Sieve 1½ c. flour, 1 pck. Vanilla sugar (may be found in gourmet shops), & 1 pinch salt in bowl. Add 1 egg & 1 stick softened butter. Knead until dough is smooth & pliable. Wrap in plastic wrap & cool in refrigerator 2 hours. After dough has been cooled, sprinkle flour on work surface & roll ¾ of dough to fit onto bottom of 10" greased spring form pan. Roll rest of dough to 1½" wide and long enough to press around inside edge of pan.

Filling: Wash, peel, quarter, & slit-cut 3 medium peaches, 3 medium apples, & 2 pears. Arrange fruit on top of dough in pan, starting with apples on the outer edge, then pears, & peaches last.

Topping: Beat 2 egg yolks, ½ pint heavy whipping cream, ¹/₃ c. sugar, 2 Tbsp. cornstarch, & 1 pck. Vanilla sugar until smooth, pour on top of fruit. Preheat oven to 375° & bake for 50 minutes.

Glaze: Strain 4 Tbsp. peach preserves through sieve into small pot. Add 1 Tbsp. water & bring to boil. Spread over baked cake with a pastry brush.