Small frieze cakes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. For the compote, clean, wash, halve and stone the plums. Stir 4 tablespoons of cherry nectar, sugar and starch until smooth. Boil up the remaining nectar (except for 2-3 tablespoons). Steam the plums for about 3 minutes. Add mixed juice.

2. 2

   Simmer for 2 minutes while stirring and let cool. Roll out the puff pastry slices on a lightly floured work surface so that 2 circles (approx. 13 cm Ø each) can be cut out (e.g. with a small bowl, cup or similar). Place the dough remains on top of each other. Place 6 circles on each of 2 baking trays lined with baking paper. Prick several times with a fork and brush with whisked egg yolk. Bake the trays one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 5 minutes, allow to cool. Roll out dough remains as well. Cut out triangles of different sizes. Also place on a baking tray lined with baking paper (do not brush with egg yolk), bake for approx. 2 minutes and allow to cool. Stir icing sugar and 2-3 tablespoons cherry juice until smooth.

3. 3

   Bake the trays one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 5 minutes, allow to cool. Roll out dough remains as well. Cut out triangles of different sizes. Also place on a baking tray lined with baking paper (do not brush with egg yolk), bake for approx. 2 minutes and allow to cool. Stir icing sugar and 2-3 tablespoons cherry juice until smooth. Sprinkle triangles with it and let them dry. Whip cream and vanilla sugar until stiff. Pour into a piping bag with a large star-shaped spout and squirt onto 6 dough circles. Cover each with a second dough circle and press down lightly. Spread the cooled compote on top. Decorate with the triangles

4. 4

   Sprinkle triangles with it and let them dry. Whip cream and vanilla sugar until stiff. Pour into a piping bag with a large star-shaped spout and squirt onto 6 dough circles. Cover each with a second dough circle and press down lightly. Spread the cooled compote on top. Decorate with the triangles

5. 5

   15 minutes waiting time

Nutrition Facts

KCAL
610 kcal

CARBS
67 g

FATS
35 g

PROTEINS
6 g