Defrost the pastry sheets. Place 3 plates on top of each other, roll out to 2 squares (approx. 30 x 30 cm) on a little flour and let rest for approx. 15 minutes. Cut a circle (approx. 28 cm Ø) from each square and place it on 2 baking trays lined with baking paper
Prick floors more often with a fork. Spread a thin layer of approx. 1 tsp. water on 1 base and sprinkle with sugar. Cut out a circle (approx. 4 cm Ø) from the middle. Cut the base into 12 cake pieces. Bake the cakes one after the other in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes. Cool down
Whip the cream until stiff, pour in the cream firming agent and vanillin sugar. Stir plum puree and plum brandy until smooth. Spread on the unsweetened base. Spread the cream on top. Place the cake pieces diagonally on top of each other, with the circle in the middle. Chill for about 1 hour.