Preparation
- Preheat the oven to 200 °C (conventional). Lay the puff pastry on baking paper, prick it several times with a fork and bake for about 20 minutes until light brown. Leave to cool.
- Cut the cold pastry across into two equal rectangles: one becomes the base, the other the lid.
- Spread the lid thinly with jam (warm it briefly if needed). Stir the icing sugar with lemon juice and hot water to a thick icing, spread it over the jam and leave it to set in the fridge. Then cut the lid into 4 equal pieces.
- Stir the custard powder with a splash of the cold milk until smooth. Bring the remaining milk to the boil with the salt, sugar and vanilla sugar, stir in the dissolved powder, bring to the boil once more and leave the custard to cool.
- Soak the gelatine in cold water for about 10 minutes, squeeze out and gently warm with a very little water until liquid. Meanwhile whip the cream until stiff.
- Stir the liquid gelatine into the custard, stir in the icing sugar and carefully fold in the whipped cream.
- Place a cake ring or frame around the pastry base, fill with the cream and smooth the top, arrange the iced lid pieces on top and chill the slices for 2 to 3 hours. Then remove the frame and serve.
Drink with it
Sweet wine · excellent match
Beerenauslese or Auslese from Burgenland, well chilled
The acidity of the noble sweet wine lifts the rich cream filling, while honey and fruit notes pick up the vanilla and the redcurrant layer.
Which wine goes with dessert? Comparing sweetness deliberatelyCream liqueur · good match
Egg liqueur (Eierlikör) or vanilla cream liqueur, served cold in a small glass
The vanilla and egg-yolk notes of the liqueur extend the cream; sweet on sweet, so only in small sips.
Sparkling wine · good match
Medium-dry or demi-sec sparkling wine (Sekt)
Bubbles and residual sweetness lighten the rich cream, and the acidity suits the lemon icing.
Sparkling wine, Champagne, and Prosecco: what's the difference?