Friesian cake with plum jam

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 6 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry
  • 30 g Sugar
  • 150 g Plum jam
  • 2 TABLESPOONS Plum brandy
  • 2 packages Cream stabiliser
  • 2 packages Vanillin sugar
  • 400 g Whipped cream
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Place the puff pastry slices next to each other and defrost. Place 3 slices on top of each other and roll out to a round dough base (28 cm Ø) on a floured work surface. Place the bases on 2 baking trays lined with baking paper and chill for approx. 30 minutes. Prick the bases several times with a fork. Brush one base with water and sprinkle with sugar.

  2. 2

    Cut a small circle (approx. 4 cm Ø) from the middle and cut the cake base into 12 pieces. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let them cool down. Stir plum puree and plum brandy until smooth. Mix cream firmer and vanillin sugar. Whip the cream until stiff, allowing the cream firmer to trickle in. Spread the unsweetened, whole base with plum puree. Spread the cream on top. Place the puff pastry pieces on top in a fan shape all around.

  3. 3

    Whip the cream until stiff, allowing the cream firmer to trickle in. Spread the unsweetened, whole base with plum puree. Spread the cream on top. Place the puff pastry pieces on top in a fan shape all around. Place the puff pastry circle in the middle. Chill for about 1 hour.

Nutrition Facts

KCAL
240 kcal
CARBS
20 g
FATS
16 g
PROTEINS
2 g