Large Friesian Cream Cup

Name: Large Friesian Cream Cup
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 3 discs (à 75 g) frozen puff pastry; 3 TABLESPOONS + 200 g sugar; 1.5 kg Cream curd; 7-10 Tbsp pulp of 2 vanilla beans or 2 packets of vanilla sugar; 500 g Whipped cream; 2 (250 g each) Cup of plum jam (e.g. from the refrigerator); baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

3 discs (à 75 g) frozen puff pastry
3 TABLESPOONS + 200 g sugar
1.5 kg Cream curd
7-10 Tbsp pulp of 2 vanilla beans or 2 packets of vanilla sugar
500 g Whipped cream
2 (250 g each) Cup of plum jam (e.g. from the refrigerator)
baking paper

Directions

1
Defrost the dough sheets at room temperature. Sprinkle the work surface with 1⁄2 tbsp. sugar. Place 1 plate on top, sprinkle with 1⁄2 tbsp. sugar and roll out slightly larger. Place on a baking tray lined with baking paper.
2
Process the remaining puff pastry as described above. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes. Remove from the oven and allow to cool.
3
Break the puff pastry into pieces. Stir cream quark, 200 g sugar and vanilla pulp until smooth. Whip cream until stiff and fold in. Shortly before serving, stir plum puree into the cream so that streaks appear.
4
Layer the puff pastry alternately with the cream in a large glass bowl.