To prepare:
4 square plates of frozen puff pastry (45 g each)
For the pudding cream:
2 pack pudding powder vanilla flavor
100 g of sugar
250 g whipped cream
400 ml milk
3-4 tbsp rum
250 g whipped cream
1 pack cream stiffener
Furthermore:
100 g ladyfingers
3 tbsp rum
powdered sugar
about 25 g of scraped chocolate
1. Place the puff pastries next to each other on the work surface and let them thaw according to the package instructions.
2. Preheat the oven. Top / bottom heat: approx. 200 C, hot air: approx. 180 C
3. Place the puff pastry on top of each other and roll out into a square on the lightly floured worktop. Place the dough plate on a baking sheet (30 x 40 cm, covered with baking paper). Pierce the plate several times with a fork. Put the baking sheet in the preheated oven, bake the puff pastry sheet for about 15 minutes.
4. Detach the puff pastry sheet from the baking paper and let it cool on a wire rack.
5. For the pudding cream, mix the pudding powder with sugar and mix with the cream. Bring the milk to a boil, add the mixed pudding powder while stirring and bring to the boil once.
6. Cover the pudding with cling film and let it cool. Stir in the pudding and stir in the rum. Whip the cream with cream stiff and fold in.
7. Halve the puff pastry vertically once. Place one half on a cake plate and spread half of the pudding cream on it. Place the ladyfingers on top, brush with rum and spread the rest of the cream on top. Place the top puff pastry on top and press. Place the cake in the fridge for 1-2 hours.
8. Dust the cake with icing sugar and sprinkle with chocolate before serving.
Tip: Cut the top puff pastry into 12 pieces with a saw knife before placing.
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