Place the puff pastry slices next to each other and let them thaw for about 20 minutes. Place 3 puff pastry slices on top of each other and roll out round (26 cm Ø) on a floured work surface. Cut 1 base into 12 cake pieces. Whisk the egg yolk and milk. Spread the puff pastry bases and the cake pieces with it and sprinkle with sugar crystals. Place on 3 baking trays lined with baking paper and bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.
Take out and let cool down. Drain the cherries, collecting the juice. Set 1 tablespoon of cherry juice aside. Mix 2 tablespoons of juice, pudding powder and sugar. Boil up the rest of the juice. Stir in the pudding powder. Bring to the boil again. Add the cherries and simmer for 1 minute. Place the foil directly on the surface and let it cool down a little. In the meantime, mix icing sugar and 1 tablespoon cherry juice to a glaze. Fill into a freezer bag and cut off a small corner.
Bring to the boil again. Add the cherries and simmer for 1 minute. Place the foil directly on the surface and let it cool down a little. In the meantime, mix icing sugar and 1 tablespoon cherry juice to a glaze. Fill into a freezer bag and cut off a small corner. Spray strips onto the puff pastry triangles and let them dry. Mix vanillin sugar and cream thickener. Whip the cream until stiff, allowing the mixture to trickle in. Pour cream into a piping bag with a star-shaped spout and spray tuffs onto both bases. Spread the stewed cherries evenly on top. Place the cakes on top of each other and decorate with puff pastry triangles
Spray strips onto the puff pastry triangles and let them dry. Mix vanillin sugar and cream thickener. Whip the cream until stiff, allowing the mixture to trickle in. Pour cream into a piping bag with a star-shaped spout and spray tuffs onto both bases. Spread the stewed cherries evenly on top. Place the cakes on top of each other and decorate with puff pastry triangles