Place the puff pastry slices next to each other and defrost. Then assemble into a square (approx. 28 x 28 cm), slightly overlapping, and press together. Cut out the cake base with a springform pan (26 cm Ø). Use the remaining puff pastry (approx. 150 g) for other purposes. Place the cake base on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes.
Remove the puff pastry base and let it cool down. In the meantime, soak 8 and 2 sheets of gelatine separately in cold water. Heat lemon juice and sugar in a saucepan. Squeeze 8 sheets of gelatine well, dissolve in it and stir with the soured milk until smooth. Place in a cool place until the soured milk begins to gel. In the meantime, warm the passion fruit and peach juice. Squeeze out 2 sheets of gelatine and dissolve in it. Keep cold until the juice begins to gel. In the meantime, chop the couverture roughly and melt it in a warm water bath. Spread the cake base with it and refrigerate for about 10 minutes. Whip the cream until stiff.
In the meantime, warm the passion fruit and peach juice. Squeeze out 2 sheets of gelatine and dissolve in it. Keep cold until the juice begins to gel. In the meantime, chop the couverture roughly and melt it in a warm water bath. Spread the cake base with it and refrigerate for about 10 minutes. Whip the cream until stiff. Close a cake ring around the cake base. Fold the cream into the soured milk cream. Carefully fold the fruit jelly into the cream as a marbling. Pour the cream onto the cake base and chill for 2-3 hours. Loosen the cake ring and decorate as desired with peach wedges, chocolate chips and passion fruit
Close a cake ring around the cake base. Fold the cream into the soured milk cream. Carefully fold the fruit jelly into the cream as a marbling. Pour the cream onto the cake base and chill for 2-3 hours. Loosen the cake ring and decorate as desired with peach wedges, chocolate chips and passion fruit
waiting time approx. 3 hours