Friesenorte

Name: Friesenorte
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 pack of (450 g) deep-frozen puff pastry; 7-10 Tbsp Flour; 7-10 Tbsp Egg Yolk; 120 g Sugar crystals; 500 g Whipped cream; 1 package Cream stabiliser; 1 package Vanillin sugar; 300 g Plum jam

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 pack of (450 g) deep-frozen puff pastry
7-10 Tbsp Flour
7-10 Tbsp Egg Yolk
120 g Sugar crystals
500 g Whipped cream
1 package Cream stabiliser
1 package Vanillin sugar
300 g Plum jam

Directions

1
Defrost 2 pastry sheets on top of each other. Then roll out on a lightly floured work surface to a round dough base (26 cm Ø). Brush all bases with egg yolk, prick several times with a fork and sprinkle with sugar crystals.
2
Cut one of the bases into 12 cake pieces. Place on baking trays lined with baking paper. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Then let it cool down.
3
Whip the cream until stiff. Allow the cream setting agent and vanillin sugar to trickle in. Spread 2 cake layers each with plum puree. Spread the cream on top. Place pieces of puff pastry all around on top. Makes about 12 pieces.