Place the puff pastry slices next to each other and defrost. Place 3 slices together, slightly overlapping, to form a rectangle (approx. 20 x 28 cm) and roll out into a square (approx. 28 x 28 cm) on a lightly floured work surface. Cut out a circle with a cake ring (28 cm Ø). 2. make the base in the same way
Place each base on a baking tray lined with baking paper. Prick the bottoms several times with a fork. Spread 1 teaspoon of water on one base and sprinkle with sugar and decorating sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes one after the other, remove from oven, let cool down
Mix the vanillin sugar and cream setting agent. Whip the cream with the whisk of the hand mixer until stiff. Allow the cream mixture to trickle in. Cut the sugar sprinkled base into 12 cake pieces. Place the sugar-free base on a cake plate and spread with plum jam. Pour the cream into a piping bag with a medium perforated spout and spread tuffs on the plum jam. Place puff pastry pieces on top
Waiting time approx. 45 minutes