Two kinds of frieze cake

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 8
  • 2 rectangular frozen puff pastry sheets
  • 5-8 TABLESPOONS Icing sugar
  • 2 sheets white gelatine
  • 2 fresh eggs + 2 egg yolks
  • 130 g Sugar
  • 500 g + 100 g whipped cream
  • 10 dried plums
  • 3 TABLESPOONS Plum jam

Directions

  1. 1

    Defrost the puff pastry. Place the puff pastry sheets on top of each other, roll out very thinly on icing sugar and roll up like a carpet from the short side. Cut the roll of dough into slices about 1 cm thick, so that they look like snails. Roll out again very thinly, turning over and over again. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 2-3 minutes until golden brown and crispy

  2. 2

    For the white mousse, soak gelatine in cold water. Beat the eggs and egg yolks with sugar in a hot water bath until foamy. Squeeze the gelatine and dissolve in the hot cream over a very low heat. Chill until the cream begins to gel. Whip 500 g cream until stiff and fold into the cream. Pour some mousse half full into four glasses, cover and freeze for about 1 hour. Pour the rest of the mousse into a flat bowl, cover and place in the fridge for about 2 hours

  3. 3

    For the plum cream, chop the plums very finely and mix with the plum puree. Whip 100 g cream until stiff and fold it into one half of the plum mixture. Take out the glasses and spread the plum cream on top. Put 1 puff pastry cracker in each

  4. 4

    Remove the white mousse from the fridge, cut off some cams or balls. Arrange on four plates with the remaining plum jam and puff pastry crackers

  5. 5

    waiting time 2 hours

Nutrition Facts

KCAL
380 kcal
CARBS
24 g
FATS
29 g
PROTEINS
4 g

Categories & Tags

Dessertsweetvery easyBiscuits