Flake cake with rum cream and cranberries

Name: Flake cake with rum cream and cranberries
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 300 g Flour; 175 g Butter; 105 g Sugar; 7-10 Tbsp Salt; 6 fresh eggs (size M); 4 sheets Gelatine; 1 jar (400 g) thickened cranberries; 3 TABLESPOONS Rum; 650 g Whipped cream; 75 g flaked almonds; 50 g Cranberry Jam; 7-10 Tbsp Cocoa; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 16

300 g Flour
175 g Butter
105 g Sugar
7-10 Tbsp Salt
6 fresh eggs (size M)
4 sheets Gelatine
1 jar (400 g) thickened cranberries
3 TABLESPOONS Rum
650 g Whipped cream
75 g flaked almonds
50 g Cranberry Jam
7-10 Tbsp Cocoa
7-10 Tbsp Flour
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Knead 150 g flour, 75 g butter, 30 g sugar and 1 pinch of salt with the dough hooks of the hand mixer to a short pastry. Wrap the dough in foil and refrigerate for about 30 minutes.
2
Meanwhile bring 100 g butter, 250 ml water and 1 pinch of salt to the boil. Add 150 g flour at a time and stir with a mixing spoon until the mixture comes off the bottom of the pot as a lump. Put the dough into a mixing bowl and immediately stir in 1 egg.
3
Let the dough cool down for about 10 minutes and stir in 3 eggs individually.
4
Roll out the short pastry on a floured work surface to a circle of approx. 26 cm Ø and lift it onto a baking tray lined with baking paper. Prick the base several times with a fork and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
5
manufacturer) bake for about 15 minutes. Remove and let cool on a cake rack.
6
Fill about half of the burnt dough into a piping bag with a large perforated spout. Line a baking tray with baking paper and squirt a circle of approx. 23 cm Ø. Spray further rings into the circle until it is filled.
7
Leave a distance of approx. 0.5 cm between each of the rings. Bake the choux pastry base in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 30 minutes. Spray a second base from the remaining dough and bake.
8
Let the floors cool down.
9
Soak gelatine in cold water. Spread the short pastry base with 2 tbsp. cranberries. Place a choux pastry base on top and press down. Spread about half of the remaining cranberries on top. Cover with a cake ring.
10
Beat 2 eggs and 75 g sugar with the whisk of the hand mixer until creamy. Stir in rum. Whip 500 g cream until stiff. Squeeze out the gelatine, dissolve and mix with 2 tablespoons of egg cream. Stir into the remaining egg cream.
11
Gradually fold the cream into the egg cream. Spread about 2/3 of the cream on the choux pastry base. Place the second base on top and spread with the remaining cranberries. Spread the rest of the cream on top of it until smooth.
12
Alternately fold the strawberry puree and cream into the beaten egg white, do not stir. Pour the strawberry puree into a bowl and decorate with a halved strawberry.
13
Roast the almonds in a small pan without fat, take them out and let them cool down. Whip 150 g cream until stiff and fill into a piping bag with a large star-shaped spout. Carefully remove the cake from the ring.
14
Press the flaked almonds to the edge. Dust the cake with cocoa using a stencil in the shape of a star. Spread the cream in 16 tuffs on the edge of the cake. Spread the jam on the tuffs.