Raspberry Frilled Tin Cakes

Name: Raspberry Frilled Tin Cakes
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 4 discs (à 75 g) deep-frozen puff pastry; 1 Egg yolk (size M); 1 TABLESPOON Milk; 2 TABLESPOONS Sugar crystals; 250 g Raspberries; 20 g pink meringue; 2 packages Cream stabiliser; 2 packages Vanillin sugar; 400 g Whipped cream; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

4 discs (à 75 g) deep-frozen puff pastry
1 Egg yolk (size M)
1 TABLESPOON Milk
2 TABLESPOONS Sugar crystals
250 g Raspberries
20 g pink meringue
2 packages Cream stabiliser
2 packages Vanillin sugar
400 g Whipped cream
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Roll out the slices slightly and cut them into 4 strips of the same size. Whisk the egg yolk and 1 tablespoon of milk and spread the puff pastry slices on top. Sprinkle half of the strips with sugar crystals. Place the strips on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes until golden brown. Remove strips from the oven and let them cool on a cake rack.
2
In the meantime, sort out the raspberries. Finely crumble the meringue. Mix vanillin sugar and cream setting agent. Whip the cream until stiff, while letting the whipping cream concentrate trickle in. Add raspberries and meringue and fold in carefully. Spread the raspberry cream evenly on the strips without the sugar crystals. Cover with the remaining strips