Cherry Puff Cake

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other and thaw on a floured work surface. Place 3 slices on top of each other and roll out. Use the edge of a springform pan (28 cm Ø) to cut out two bases. Line a baking tray with baking paper. Place the first base on top and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 ° C/ gas: level 3) for about 15 minutes. Use a cake divider to divide the second cake layer into 12 equally sized pieces.

2. 2

   Place the puff pastry pieces on a baking tray lined with baking paper. Separate the egg. Brush the puff pastry pieces with egg yolk and sprinkle the edge with flaked almonds. Bake at the same temperature for about 15 minutes. Drain the cherries, collect the juice and bring to the boil. Mix starch with 3 tablespoons of water. Stir the starch into the juice and let it simmer for about 1 minute. Spread it still hot on the lower cake base. Chill for about 30 minutes. Whip the cream in 2 portions with the whisk of the hand mixer until stiff, sprinkle in the cinnamon. Pour into a piping bag with a star-shaped spout and squirt in a circle onto the cherry compote.

3. 3

   Mix starch with 3 tablespoons of water. Stir the starch into the juice and let it simmer for about 1 minute. Spread it still hot on the lower cake base. Chill for about 30 minutes. Whip the cream in 2 portions with the whisk of the hand mixer until stiff, sprinkle in the cinnamon. Pour into a piping bag with a star-shaped spout and squirt in a circle onto the cherry compote. Decorate with fresh cherries and spread the puff pastry pieces fan-shaped. Results in about 12 pieces