Puff pastry fan cake with yellow fruit jelly (baking school)

Name: Puff pastry fan cake with yellow fruit jelly (baking school)
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 pack of (450 g=6 slices) deep-frozen puff pastry; 1 can(s) (425 ml) sugared apricot halves; 1 can(s) (425 ml) Peach halves; 1/2 package Pudding powder "Vanilla Flavor"; 150 g Icing sugar; 2-3 TABLESPOONS Egg liqueur; 4 TABLESPOONS Sugar; 1 package Vanillin sugar; 250 g Schmand; 350 g Whipped cream; 2 TEASPOONS San-apart (To stiffen the cream); 30 g Dark chocolate; 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 pack of (450 g=6 slices) deep-frozen puff pastry
1 can(s) (425 ml) sugared apricot halves
1 can(s) (425 ml) Peach halves
1/2 package Pudding powder "Vanilla Flavor"
150 g Icing sugar
2-3 TABLESPOONS Egg liqueur
4 TABLESPOONS Sugar
1 package Vanillin sugar
250 g Schmand
350 g Whipped cream
2 TEASPOONS San-apart (To stiffen the cream)
30 g Dark chocolate
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Drain apricots and peaches in a sieve each. Collect the apricot stock. Place 3 puff pastry slices on top of each other and roll out (approx. 28 x 28 cm). Cut out circles (28 cm Ø) and bake one after the other on a baking tray lined with baking paper in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. In the meantime, cut the apricots and peaches into small cubes.
2
Bring 150 ml apricot juice to the boil. Stir pudding powder with 3 tablespoons of water until smooth. Stir into the boiling juice, bring to the boil again. Fold in the fruit, let it cool down a bit. Cut a puff pastry base into 12 cake pieces. Stir icing sugar and advocaat until smooth and brush the cake pieces with it. Let the icing dry. Spread the groats on the 2nd cake base and chill for about 1 hour. Mix sugar, vanillin sugar and sour cream. Whip the cream until stiff, allow San-apart to trickle in. Fold the cream into the sour cream and fill into a piping bag with a large star-shaped spout. Spray 12 spiral-shaped stripes on the base with the groats from the middle to the edge and chill the cake for another 30-60 minutes.
3
Spread the groats on the 2nd cake base and chill for about 1 hour. Mix sugar, vanillin sugar and sour cream. Whip the cream until stiff, allow San-apart to trickle in. Fold the cream into the sour cream and fill into a piping bag with a large star-shaped spout. Spray 12 spiral-shaped stripes on the base with the groats from the middle to the edge and chill the cake for another 30-60 minutes. Roughly chop the chocolate and melt in a bowl over a warm water bath. Pour the chocolate in strips over the puff pastry corners and chill. Before serving, spread the puff pastry corners fan-shaped on the cake
4
1 3/4 hours waiting time