Puff pastry cream cake with berries

Name: Puff pastry cream cake with berries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 8 discs (à 45 g) deep-frozen puff pastry; 400 g frozen berry mix; 100 ml dry red wine; 1 package Vanillin sugar; 2 TABLESPOONS + 75 g sugar; 1-2 TEASPOONS Cornstarch; 200 g Double cream cream cheese; 250 g cream quark (40 % fat); 1 package Bourbon vanilla sugar; 750 g Whipped cream; 4 packages Cream stabiliser; 100 g Dark chocolate coating; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

8 discs (à 45 g) deep-frozen puff pastry
400 g frozen berry mix
100 ml dry red wine
1 package Vanillin sugar
2 TABLESPOONS + 75 g sugar
1-2 TEASPOONS Cornstarch
200 g Double cream cream cheese
250 g cream quark (40 % fat)
1 package Bourbon vanilla sugar
750 g Whipped cream
4 packages Cream stabiliser
100 g Dark chocolate coating
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw for 15-20 minutes. Place 4 slices on top of each other and roll out to 2 squares (approx. 28 x 28 cm) on baking paper, let rest for approx. 10 minutes. Set a cake ring to approx. 28 cm Ø, cut out 1 circle from each of the two dough squares
2
Prick the pastry bases several times with a fork and lift them onto 2 baking trays with the baking paper. Bake one after the other in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes, remove from oven, let cool down for about 30 minutes on a cake rack
3
Let the berries thaw. Meanwhile, bring red wine, vanillin sugar and 2 tablespoons of sugar to the boil in a pot. Mix the starch with 1 tbsp. water, pour it while stirring to the red wine, let it simmer for about 1 minute, immediately pour it over the berries and mix. Drain the thawed berries in a sieve, catch the liquid, serve as a sauce with the cake or use it in another way
4
Mix cream cheese, quark, vanilla sugar and 75 g sugar. Whip the cream until stiff, allow the cream firmer to trickle in. Fold the cream into 3 portions under the quark cream. spread 5-6 tablespoons of quark cream on a puff pastry base
5
Add the berries, up to 3-4 tbsp. and spread with half of the remaining quark cream. Cover with the second puff pastry base. Spread the rest of the quark cream on the base, chill for about 1 hour
6
Coarsely chop the chocolate coating, melt over a warm water bath, let it cool down for about 10 minutes. Spread the couverture on the back of a baking tray, let it set for about 15 minutes. Use a metal spatula to remove rolls. Spread the remaining berries and chocolate rolls on the cake. Cut the cake with an electric knife and serve immediately
7
On 16 pieces:
8
waiting time approx. 2 1/4 hours