Mix flour, butter, egg, sugar, baking powder, and vanilla sugar to make the dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 45 minutes.
Grease a 26 cm diameter cake pan with butter and dust it with flour, or line it with baking paper. Roll out the dough and line the bottom and sides of the pan with it.
In a bowl, mix the pudding powder and sugar, and add a few tablespoons of milk.
Heat the remaining milk in a saucepan. Once the milk is hot, add the pudding and sugar mixture to it and cook until the pudding thickens. Remove from heat, and immediately stir in the mileram.
Pour the hot cream into the crust-lined pan and top with fruit of your choice.
Bake for 70 minutes in an oven preheated to 170°C (340°F) or until the crust is golden brown and the cream is almost set.
Allow the cake to cool thoroughly, preferably overnight, and then pour the cake glaze over it. Prepare the cake glaze according to the instructions on the package.
