Puff pastry cake with blackcurrants

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. Then place two slices on top of each other and roll out into circles (approx. 26 cm Ø) on a floured work surface.

2. 2

   Place the bases on a cold rinsed baking tray and prick several times with a fork. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 15 minutes until golden brown. Let the bases cool down.

3. 3

   Soak gelatine in cold water. Pluck currants, except for a few panicles for garnishing, from the stalks, wash carefully and drain well. Puree 375 grams of currants with the cutting stick of the hand mixer and pass through a sieve.

4. 4

   Mix the puree, 50 grams of sugar and liqueur. Set aside 1/3 of the puree. Squeeze the gelatine, dissolve at low heat and stir into the large amount of puree. Put the mixture in a cool place. As soon as the mixture begins to set, beat 1 1/2 cup of cream and vanillin sugar until stiff.

5. 5

   Carefully fold the purée and the rest of the plucked currants into the stiff cream. Place one puff pastry base on a plate, spread with half of the currant cream, cover with the 2nd base.

6. 6

   Spread the rest of the cream and place the 3rd cake layer on top. Put the cake in a cool place for 1 1/2 hours. Then whip the remaining cream and sugar until stiff and spread it on the upper cake base in a wavy pattern.

7. 7

   Pour the rest of the currant jelly into a small freezer bag. Cut off a small corner of the bag and spray the puree onto the surface in a grid pattern. Garnish the cake plate with the remaining currant panicles and serve the cake.

8. 8

   Makes 12 pieces.