Frisian cake with plum jam

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 6 Plates (à 45 g) frozen puff pastry or 1 finished Friesian base (290 g)
  • 7-10 Tbsp Flour
  • 30 g Sugar
  • 400 g Whipped cream
  • 2 packages Cream stabiliser
  • 2 packages Vanillin sugar
  • 150 g Plum jam
  • 2 TABLESPOONS plum water, baking paper

Directions

  1. 1

    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

  2. 2

    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

  3. 3

    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.

Nutrition Facts

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