Frisian cake with cranberries

Name: Frisian cake with cranberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 4 discs (à 75 g) deep-frozen puff pastry; 1 Egg Yolk; 2 TABLESPOONS Whipped cream; 60 g flaked almonds; 1 package glaze; 1 TABLESPOON Sugar; 1 glass (212 ml; drained weight 85 g) Wild cranberries in their own juice; 200 g Wild cranberries in jelly; 600 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp pulp of 1 vanilla pod; 1 package Cream stabiliser; 7-10 Tbsp Flour; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

4 discs (à 75 g) deep-frozen puff pastry
1 Egg Yolk
2 TABLESPOONS Whipped cream
60 g flaked almonds
1 package glaze
1 TABLESPOON Sugar
1 glass (212 ml; drained weight 85 g) Wild cranberries in their own juice
200 g Wild cranberries in jelly
600 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp pulp of 1 vanilla pod
1 package Cream stabiliser
7-10 Tbsp Flour
baking paper

Directions

1
Defrost the puff pastry slices side by side. Place two slices on top of each other and roll out thinly on a lightly floured work surface. Cut out a circle of about 28 cm Ø and place it on a cold baking tray lined with baking paper. Mix egg yolk with cream and brush the dough with it. Sprinkle with half of the flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes.
2
Let it cool down on a cake rack. Work the remaining puff pastry into a second circle as above and cut into 8 -10 cake pieces. Place on a cold baking tray lined with baking paper, brush with egg yolk-cream mixture and sprinkle with remaining flaked almonds. Also bake at the same temperature for about 10 minutes. Let it cool down. Mix cake glaze and sugar in a pot. Drain the cranberries. Collect the juice and measure 100 ml. Fill up with 150 ml water and mix the glaze with it. Bring to the boil while stirring and cover the puff pastry corners with it. Sprinkle with 1 tablespoon of cranberries. Let it set.
3
Drain the cranberries. Collect the juice and measure 100 ml. Fill up with 150 ml water and mix the glaze with it. Bring to the boil while stirring and cover the puff pastry corners with it. Sprinkle with 1 tablespoon of cranberries. Let it set. Place the puff pastry circle on a plate as a cake base. Mix the cranberries in jelly and the rest of the cranberries and spread on the puff pastry base. Whip cream, vanilla sugar and vanilla pulp until stiff. At the same time allow the cream setting agent to trickle in. Spread on the cranberries. Place glazed puff pastry pieces on the cake and cut the cake into pieces
4
Place the puff pastry circle on a plate as a cake base. Mix the cranberries in jelly and the rest of the cranberries and spread on the puff pastry base. Whip cream, vanilla sugar and vanilla pulp until stiff. At the same time allow the cream setting agent to trickle in. Spread on the cranberries. Place glazed puff pastry pieces on the cake and cut the cake into pieces