Cherry fan cake

Ingredients

Directions

1. 1

   Place puff pastry sheets next to each other and defrost at room temperature for about 20 minutes. Place 3 plates on top of each other. Roll out to two squares (each approx. 30x30 cm) and leave to rest in a cool place for approx. 15 minutes.

2. 2

   Cut out 2 circles (each 28 cm Ø) from the squares and place them on two baking trays lined with baking paper. Mix the egg yolks and 1 teaspoon of cream. Spread one base with it and sprinkle with almonds and sugar crystals.

3. 3

   Bake the sprinkled base in a preheated oven (electric: 200 °C/ gas: level 3) for 13-15 minutes. Bake the rest of the base in the same way. Cut the sprinkled cake into 12 cake pieces while still warm and let cool.

4. 4

   Roughly chop the chocolate and melt in a hot water bath. Spread the whole pastry base with chocolate and let it dry. Drain the cherries and collect the juice. Put 12 cherries aside for decorating.

5. 5

   Stir cornflour and 6 tablespoons of juice until smooth. Boil up the rest of the juice, 2 tablespoons of sugar and lemon zest. Remove lemon zest, stir in cornflour and bring to the boil again. Fold in the cherries, let the compote cool down a little and spread it on the chocolate pastry base until smooth.

6. 6

   Let it cool down. Whip the rest of the cream, sugar, vanillin sugar and cream setting agent until stiff. Put 1/4 of the cream into a piping bag with a star-shaped spout. Spread the remaining vanilla cream loosely on the cherry layer and squirt 12 cream tuffs at even intervals.

7. 7

   Decorate the tuffs with one cherry each. Heat the jelly and sprinkle the cherries with it. Put the cake in a cool place. Dust the puff pastry wings with icing sugar and place them diagonally on each tuff just before serving.

8. 8

   Serve decorated with mint. Makes about 12 pieces.