Friesian cake with berry cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place the dough plates next to each other and let them thaw for about 10 minutes. Whisk egg yolk and milk. Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).

2. 2

   Place 3 pastry sheets on top of each other and roll out round (at least 28 cm Ø) on a little flour. Cut out 2 circles using the edge of the springform pan (26 cm Ø).

3. 3

   Place 1 pastry base on a baking tray lined with baking paper and prick several times with a fork. Spread with half of the egg yolk mixture. Bake in a hot oven for about 20 minutes.

4. 4

   Cut the 2nd base into 12 cake pieces of the same size. Place them with a little distance between them on another baking tray lined with baking paper. Spread with the rest of the egg yolk.

5. 5

   Remove the cake base from the oven and let it cool down. Bake the cake pieces at the same temperature for about 12 minutes. Let them cool down as well.

6. 6

   Select the raspberries and blueberries, wash if necessary and drain well. Wash, clean and halve the strawberries. Whip cream in 3 portions until stiff, adding vanilla sugar and cream firming agent.

7. 7

   Fold the berries into the cream.

8. 8

   Spread the cake base with the jam. Spread the berry cream on top. Place the puff pastry cake pieces on the cream and dust with icing sugar.

Nutrition Facts

KCAL
420 kcal

CARBS
27 g

FATS
31 g

PROTEINS
4 g