Sherry cinnamon cake
very easy
60 mins
60 mins
Ingredients
- 2 packs (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
- 100 g Sugar
- 1 TEASPOON Cinnamon powder
- 800 ml cold milk
- 2 packages C
- 2 packages Cream stabiliser
- 2 packages Vanillin sugar
- 500 g Whipped cream
- 4 TABLESPOONS Sherry creamy
- 7-10 Tbsp Cocoa and cinnamon powder
- baking paper
- 2 Disposable piping bag
Directions
- 1
Take the puff pastry out of the refrigerator 5-10 minutes before use. Mix 75 g sugar and cinnamon. Place puff pastry sheets on 2 baking trays lined with baking paper, prick several times with a fork, brush with water and sprinkle with cinnamon sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for approx. 10 minutes. Take out and let cool down
- 2
Pour 400 ml of milk into a tall mixing bowl. Add 1 sachet of cream powder and whisk until creamy for about 1 minute. Add another sachet of cream powder to the remaining milk. Fill the cream in a piping bag with star spout. Halve one puff pastry sheet and place it separately on 2 sheets. Spray cream as tuffs onto the two half puff pastry sheets. Chill for about 15 minutes.
- 3
Mix the cream firmer, vanillin sugar and 25 g sugar. Whip the cream until stiff and allow the sugar mixture to trickle in. Stir in sherry. Pour the sherry cream into a piping bag with a star-shaped spout. Cut the second puff pastry sheet in half, place it on the pudding cream and press it down lightly. Spray sherry cream as tuffs on the puff pastry. Keep the slices cold until serving, dust with cocoa and cinnamon
- 4
Waiting time approx. 1 hour
Nutrition Facts
280 kcal
26 g
18 g
4 g
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