Frisian cake with plum compote

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the cake bases, place 4 slices of dough next to each other and let them thaw for about 10 minutes. Line the bottom of a springform pan (26 cm Ø) with baking paper. Place the 4 slices on top of each other and roll out to a square (approx. 26.5 x 26.5 cm) on a little flour.

2. 2

   Cut out 1 circle (26 cm Ø) (see right). Place in the mould, prick several times with a fork, chill for about 15 minutes. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

3. 3

   manufacturer) Bake for 15-20 minutes.

4. 4

   Do the same with the remaining slices of dough. After pricking the dough with a fork, mark 12 cake pieces with the back of a knife, pressing them lightly into the dough. Chill for about 15 minutes.

5. 5

   Just like baking the first floor. Let both floors cool down. Cut the marked base for the puff pastry fans into 12 cake pieces.

6. 6

   For the filling, wash, halve and stone the plums. Mix 5 tablespoons nectar and starch. Boil up the rest of the nectar, sugar and 1 vanilla sugar. Stir in the starch and simmer for about 1 minute. Add plums and simmer for about 2 minutes, stirring from time to time.

7. 7

   Let the plum compote cool down for about 45 minutes.

8. 8

   Spread the compote over the whole cake base. Chill for about 45 minutes. Whip the cream until stiff and pour in 1 vanilla sugar. Spread on the compote. Dust puff pastry fans with icing sugar and place them diagonally into the cream.

Nutrition Facts

KCAL
310 kcal

CARBS
29 g

FATS
19 g

PROTEINS
3 g