Puff pastry pudding cake with raspberries

Name: Puff pastry pudding cake with raspberries
Cook time: 45 min
Total time: 2 h
Yield: 12
Ingredients: 1 pck. (270 g each) Fresh butter puff pastry ý sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 1 pck. Pudding powder "Vanilla flavour" (for cooking); 50 g Sugar; 400 ml Milk; 1 cup (250 g each) Schmand; 7 TABLESPOONS Raspberry fruit spread without pieces and without seeds; 400 g Raspberries; 1 pck. Vanillin sugar; 3 TABLESPOONS Whiskey; 75 g Cantuccini (Italian almond pastry); 1 TEASPOON Icing sugar; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Dried peas; 7-10 Tbsp Freezer bag

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

1 pck. (270 g each) Fresh butter puff pastry ý sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
1 pck. Pudding powder "Vanilla flavour" (for cooking)
50 g Sugar
400 ml Milk
1 cup (250 g each) Schmand
7 TABLESPOONS Raspberry fruit spread without pieces and without seeds
400 g Raspberries
1 pck. Vanillin sugar
3 TABLESPOONS Whiskey
75 g Cantuccini (Italian almond pastry)
1 TEASPOON Icing sugar
7-10 Tbsp Grease
baking paper
7-10 Tbsp Dried peas
7-10 Tbsp Freezer bag

Directions

1
Take the puff pastry out of the refrigerator 5-10 minutes before use. Grease a springform pan (26 cm Ø). Roll out the dough. Cut off 2 approx. 2 cm wide strips on the short side of the dough. Cut large piece of dough in half crossways. Place both pieces of dough slightly overlapping in the springform pan. Press the dough strips to the free areas of the edge of the tin. Prick the dough base several times with a fork. Place baking paper on the dough, add dried peas. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) on the lower rack for about 15 minutes in a blind oven. Remove, take dry peas and baking paper out of the tin. Bake the dough for another 10 minutes on the middle shelf at the same temperature until golden brown. Remove and let cool on a cake rack.
2
In the meantime mix pudding powder with sugar. Stir with 100 ml milk until smooth. Bring 300 ml milk to a boil in a pot and remove from the heat. Stir in the pudding powder and let it simmer for about 1 minute while stirring. Remove the pudding from the heat and stir in the sour cream. Remove the puff pastry base from the tin. Spread 3 tablespoons of fruit spread on the pastry base. Pour the pudding cream on top and let it simmer for about 1 hour
3
Select the raspberries and carefully mix them with 4 tablespoons of fruit spread, vanillin sugar and whiskey. Put the biscuits in a freezer bag and crush them with a rolling pin. Spread raspberries on the cake and sprinkle biscuit crumbs over it. Dust the cake with icing sugar. Whipped cream tastes good with it.