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

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 450 g deep-frozen puff pastry (6 slices of 75 g each)
  • 1 can(s) (425 ml) Apricots
  • 1 can(s) (425 ml) Peaches
  • 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 Sour cream or crème fraîche
  • 1 package Cream stabiliser
  • 400 g Whipped cream
  • 40 g Dark chocolate
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Place the puff pastry slices next to each other and defrost. Place the apricots and peaches separately in a sieve and allow to drain. Collect the apricot juice. Cut the fruit into small cubes. Place 3 slices of dough on top of each other and roll out squarely (approx. 29 x 29 cm) on flour. Cut out round (28 cm Ø) with the help of a cake ring, for example. Prick more often with a fork.

  2. 2

    Bake individually on a baking tray lined with baking paper in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Mix pudding powder with 3 tablespoons of water until smooth. Bring 150 ml apricot juice to the boil in a saucepan. Stir the pudding powder into the boiling juice and let it simmer for about 1 minute. Fold in the fruit and let the groats cool down a little. Cut a puff pastry base into 12 cake pieces. Mix icing sugar and egg liqueur to a smooth glaze. Spread the cake pieces with it. Let the glaze dry. Spread the groats on the cake base and chill for about 1 hour. Whip the sugar, vanillin sugar and sour cream. Allow the cream setting agent to trickle in. Whip the cream until stiff, fold into the sour cream. Pour into a piping bag with a large star-shaped spout.

  3. 3

    Spread the cake pieces with it. Let the glaze dry. Spread the groats on the cake base and chill for about 1 hour. Whip the sugar, vanillin sugar and sour cream. Allow the cream setting agent to trickle in. Whip the cream until stiff, fold into the sour cream. Pour into a piping bag with a large star-shaped spout. Spray 12 spiral-shaped strips directly onto the porridge from the middle of the cake to the edge. Chill for about 1 hour. Chop the chocolate into pieces, put them in a freezer bag and close it well. Melt in hot water. Cut off a very small corner of the bag. Spray chocolate in strips over the corners of the puff pastry and allow to dry a little. Before serving, spread the puff pastry corners on the cake

  4. 4

    Spray 12 spiral-shaped strips directly onto the porridge from the middle of the cake to the edge. Chill for about 1 hour. Chop the chocolate into pieces, put them in a freezer bag and close it well. Melt in hot water. Cut off a very small corner of the bag. Spray chocolate in strips over the corners of the puff pastry and allow to dry a little. Before serving, spread the puff pastry corners on the cake

  5. 5

    1 3/4 hours waiting time

Nutrition Facts

KCAL
440 kcal
CARBS
45 g
FATS
27 g
PROTEINS
4 g

Categories & Tags

DessertCakes & PastriesCake