Charlotte Russe Cake- Classic European Recipe

lady fingers(use 20-25 lady fingers for the sides of the cake, the rest will be used for the bottom)

For the syrup:

granulated sugar

water

rum extract

For the cake filling:

Custard:

cup/200g sugar

large eggs

cup/200ml whole milk

vanilla extract

envelopes/15g gelatin

water

cups/500ml heavy cream

cup/100g candied fruit

Optional: Fruits for decoration(strawberries, oranges, blueberries, raspberries, cherries, peaches etc)