Lemon fan cake with 3 bases

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Let the puff pastry slices thaw for about 10 minutes according to the package instructions. Place 3 slices on top of each other and roll out into a square (approx. 29 x 29 cm) on a floured work surface. Place the dough on a baking tray lined with baking paper and let it rest for about 5 minutes

2. 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 base of the dough 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. 3

   Roll out two more cakes from the remaining 6 slices of dough and bake one cake in the same way. Mark 12 cake pieces on the third cake layer with a wide knife (do not cut through). Bake the cake as described and cut into 12 cake pieces while still hot in the markings. Let it cool down

4. 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 2 tbsp. lemon juice with the whisks of the hand mixer until smooth. Remove approx. 1/3 cream and mix with the jam. Then fold into the remaining cream in streaks

5. 5

   Place a whole puff pastry base on a cake plate, spread half of the cream on top and spread loosely. Cover with the 2 cake bases and spread the rest of the cream on top. Place the little wings on the cake and press them at a slight angle into the cream. Dust with icing sugar

6. 6

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
390 kcal

CARBS
29 g

FATS
26 g

PROTEINS
9 g