Apricot Frisian Torte

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. Place 2 puff pastry slices on top of each other and roll out into a square (approx. 26 x 26 cm). Cut out a base (26 cm Ø) using a springform pan, prick it with a fork and place it on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Place the dough remains and remaining slices on top of each other (do not knead), roll out and cut out a 2nd base (26 cm Ø).

2. 2

   Cut the cake base into 12 cake pieces and bake in the same way as the cake base. Stir the sour cream and sugar for about 5 minutes with the whisk of the hand mixer until creamy. Whip the cream until stiff and fold into the sour cream. Put the cream in a cool place. Heat jam in a pot, simmer for 2-3 minutes and pass through a sieve. Spread the base and cake pieces with the jam. Sprinkle the cake pieces with sugar crystals immediately. Spread the cream evenly on the cake base and chill for approx. 45 minutes. Drain the apricots in a sieve and cut each half into 4 slices.

3. 3

   Heat jam in a pot, simmer for 2-3 minutes and pass through a sieve. Spread the base and cake pieces with the jam. Sprinkle the cake pieces with sugar crystals immediately. Spread the cream evenly on the cake base and chill for approx. 45 minutes. Drain the apricots in a sieve and cut each half into 4 slices. Before serving, decorate the cake with puff pastry pieces and apricots