Frisian cake with colourful berry cream

Ingredients

Directions

1. 1

   For the base, thaw 3 slices of puff pastry side by side on the work surface for about 10 minutes. Whisk egg yolk and milk. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).

2. 2

   Place the slices of dough on top of each other. Roll out to a square (approx. 30 x 30 cm) on baking paper. Cut out a circle (approx. 30 cm Ø) (use dough remains for other purposes, see tip). Use the baking paper to draw the circle of dough onto a baking tray.

3. 3

   Spread with half of the egg yolk milk, prick with a fork more often. Bake in a hot oven for 10-12 minutes.

4. 4

   For the cake fan also thaw 3 slices of dough, roll out and cut out round (approx. 30 cm Ø). Cut the dough circle like the cake pieces into 12 equally sized pieces, pull them apart slightly so that they do not touch each other.

5. 5

   Carefully pull it onto a baking tray with the baking paper. Brush with the rest of the egg yolk milk.

6. 6

   Remove the cake base from the oven and let it cool down. Bake the cake fan at the same temperature for about 10 minutes. Take out, let cool off.

7. 7

   For the filling, wash, clean and halve the strawberries. Select the raspberries and blueberries, wash if necessary, drain. Whip the cream in 3 portions until stiff, adding 1 vanilla sugar and 1 cream stiffener each.

8. 8

   Fold the fruit into the cream. Stir jam until smooth, spread on the cake base. Spread the berry cream loosely on top. Place the dough pieces in a circle on top. Dust with icing sugar.