Lemon fan cake

Name: Lemon fan cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 6 discs deep-frozen puff pastry (45-50 g each); 1 Egg yolk (size M); 1 Organic Lemon; 500 g Mascarpone; 500 g Low-fat curd; 100 g Sugar; 1 package Vanillin sugar; 150 g Raspberry Jam; 1 TEASPOON Icing sugar; 7-10 Tbsp Flour; baking paper; 1 wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

6 discs deep-frozen puff pastry (45-50 g each)
1 Egg yolk (size M)
1 Organic Lemon
500 g Mascarpone
500 g Low-fat curd
100 g Sugar
1 package Vanillin sugar
150 g Raspberry Jam
1 TEASPOON Icing sugar
7-10 Tbsp Flour
baking paper
1 wooden skewers

Directions

1
Let the puff pastry slices thaw for about 10 minutes according to the package instructions. Roll out 3 slices on top of each other and on a floured work surface to form a square (approx. 29 x 29 cm). Place the dough on a baking tray lined with baking paper and let it rest for about 5 minutes
2
Place an opened springform ring (from a springform pan 26 cm Ø) on the dough and cut out a circle (28 cm Ø). Prick the pastry base several times with a wooden skewer. Mix the egg yolk and about 1/2 tsp. cold water. Spread a thin layer on the base. Bake in the preheated oven 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes until golden brown. Remove and let cool off
3
Roll out the remaining slices of dough in the same way, place them on a second baking tray lined with baking paper and let them rest for 5 minutes. Cut out a circle (approx. 28 cm Ø) with the edge of the springform pan, prick it several times and brush it with egg yolk. Cut the dough into 12 cake pieces. Bake in the preheated oven 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes. Take out and let cool down
4
Wash the lemon thoroughly, dab dry and finely grate the peel. Squeeze 1/2 lemon. Mix mascarpone, quark, sugar, vanillin sugar, grated lemon peel and 1-2 tbsp. lemon juice with the whisks of the hand mixer until smooth
5
Place the whole puff pastry base on a cake plate and spread with raspberry jam. Spread lemon mascarpone cream on top and smooth it down. Chill the cake for about 15 minutes
6
Cut a stencil from cardboard into a cake piece form and cut out an egg at the broad end (cakes 13 cm long, short side approx. 6.5 cm long; egg approx. 4.5 cm long, 2.5 cm wide). Dust one icing sugar egg after the other on each puff pastry fan using the template. Place the fan on the cake shortly before serving
7
Waiting time approx. 45 minutes