Preheat the oven to 180C degrees. Mix the dry ingredients in a bowl on the base - the flour, baking powder and salt. Beat the butter and sugar until smooth cream. Add the egg and vanilla and beat until a smooth homogeneous mixture. Gradually add flour. The dough is very soft and does not need to interfere in hand, enough to confuse the well with a spoon or silicone spatula. If the dough is too soft put it in the refrigerator for 15-20 minutes to set. Brush with butter a baking dish with a diameter of 26 cm. It is very convenient if you use tart pan or pizza, but it is with a simple tray. Spread dough evenly over bottom of pan. If you want to base is very thin then divide the dough into two parts. Bake 15-17 minutes or until golden brown obtain color ledge of the base. After baking leave the base to cool completely. For the cream, mix all products and beat until a smooth cream. Apply the cream evenly over cooled base. Decorate with pieces of fruit. If serving later brush with fruit gelatin glaze. Mix sugar and gelatin with 1/4 cup water. Heat in a water bath to dissolve the gelatin. With a brush, apply 2-3 coats of glaze on the fruits, such as waiting for each layer to set. Serve alone or with ice cream. * If making pizza a few hours before serving, it is desirable to cover the fruit with gelatin glaze to not oxidize and darken. * With double dose of the base and cream prepare three pizzas with a diameter of 26 cm. The finished bases and cream can be stored for 2-3 days in a refrigerator. * 1 cup = 250 ml