Flan a la Mode

I was recently inspired to make a flan dish typical of the “purin a la mode” dishes I’ve seen in Japan. This one is comprised of a vanilla flan resting atop a vanilla roll cake, surrounded by various fruit and whipped cream. I’ll admit the knife work required to release the flan from the glass container was trickier than I thought. You can see where I paused the cutting action while turning the container. If anyone has any suggestions on how to get a cleaner cut out of a flan, I would appreciate the advice. Also, is there a good way to prevent the vanilla seeds from sinking to the bottom like they did here?

Any general constructive criticism is also welcomed.