Friesian cake with berry cream

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 1 pack of (450 g, 6 slices) deep-frozen puff pastry
  • 1 Egg yolk (size M)
  • 1 TABLESPOON Milk
  • 125 g Raspberries
  • 125 g Blueberries
  • 400 g Strawberries
  • 750 g Whipped cream
  • 3 packages Vanillin sugar
  • 3 packages Cream stabiliser
  • 100 g Cherry Jam
  • 1 gestr. tbsp. icing sugar
  • baking paper

Directions

  1. 1

    Place 3 puff pastry slices on a work surface next to each other and let them thaw for about 10 minutes. Whisk the egg yolk and milk. Lay the puff pastry slices on top of each other and roll out to a square (30 x 30 cm) on baking paper. Set an adjustable cake ring to 30 cm Ø. Place on the rolled out puff pastry and cut out a circle (30 cm Ø). Prick the base several times with a fork. Brush with half of the egg yolk mixture.

  2. 2

    Bake on baking paper in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. In the meantime, place 3 puff pastry slices next to each other on a work surface and let them thaw for about 10 minutes. Place the slices on top of each other and roll out to a square (30 x 30 cm) on baking paper. Cut out a circle with the cake ring (30 cm Ø). Cut into 12 cake pieces of the same size. Place on a baking tray with the baking paper. Pull the cake compartments apart so that they do not stick together during baking. Brush with remaining egg yolk. Take the cake base out of the oven, place it on a cake rack and let it cool down. Bake the fans at the same temperature for about 12 minutes. Remove from the oven, place on a cake rack and let it cool down as well. Sort the raspberries. Sort the blueberries, wash and drain well in a sieve.

  3. 3

    Pull the cake compartments apart so that they do not stick together during baking. Brush with remaining egg yolk. Take the cake base out of the oven, place it on a cake rack and let it cool down. Bake the fans at the same temperature for about 12 minutes. Remove from the oven, place on a cake rack and let it cool down as well. Sort the raspberries. Sort the blueberries, wash and drain well in a sieve. Wash, clean, drain and halve the strawberries. Whip cream in 3 portions until stiff, adding vanilla sugar and cream firming agent. Fold the fruits into the cream. Spread the base with jam. Spread berry cream evenly on top. Place a fan as a lid on the cream, dust with icing sugar

  4. 4

    Wash, clean, drain and halve the strawberries. Whip cream in 3 portions until stiff, adding vanilla sugar and cream firming agent. Fold the fruits into the cream. Spread the base with jam. Spread berry cream evenly on top. Place a fan as a lid on the cream, dust with icing sugar

  5. 5

    1 1/2 hours waiting time

Nutrition Facts

KCAL
410 kcal
CARBS
27 g
FATS
31 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCake

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