Friesen cream for many

Name: Friesen cream for many
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 2 discs (75 g each) TK-sheet pastry; 2 tablespoons + 150 g Sugar; 1 kg cream quark (40 % fat); 2 packages Vanilla sugar; 250 g Whipped cream; 1 1⁄2 Cup (375 g) Plum spread (e.g. Fruttissima from Schwartau; chiller cabinet); baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

2 discs (75 g each) TK-sheet pastry
2 tablespoons + 150 g Sugar
1 kg cream quark (40 % fat)
2 packages Vanilla sugar
250 g Whipped cream
1 1⁄2 Cup (375 g) Plum spread (e.g. Fruttissima from Schwartau; chiller cabinet)
baking paper

Directions

1
Defrost puff pastry slices side by side at room temperature. Line a baking tray with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). 1⁄2 Sprinkle tablespoons of sugar onto the work surface.
2
Place 1 slice of dough on top, sprinkle with 1⁄2 tbsp. sugar, place 2nd slice on top and sprinkle with 1 tbsp. sugar. Roll out with a dough roll about twice as big. Place on the baking tray and bake in a hot oven for about 15 minutes.
3
Take out, let it cool down.
4
Mix cream quark, 150 g sugar and vanilla sugar. Whip cream until stiff and fold in. Break the puff pastry into pieces. Layer quark cream, plum spread and puff pastry alternately in a large bowl.
5
Keep cool until serving.