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.
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.
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
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
1 3/4 hours waiting time