A simple but delicious cake recipe:
Roll out puff pastry 4 mm thick to the size of the baking tray. Slide the pastry sheet onto the lightly moistened baking tray and prick a few times. Bake for half an hour at 150 °C (gas mark 5). When cooled, cut into 4 equal strips, place on top of each other and straighten. Set aside the puff pastry scraps that fall off.
Whip the cream until stiff and mix with 300 g chestnut cream, the powdered sugar and the juice of one lemon. Warm the jam gently in a bain-marie until it is liquid. Then assemble the cream cake: Spread the first base with half of the jam. Place the second base and spread with the remaining chestnut cream. Put the third bottom and spread with the remaining jam. Place the fourth cake layer on top and spread the cake all around with the chestnut= top cream (leaving a little bit for decoration).
Sprinkle the sides with the puff pastry scraps and garnish cream cake with piping bag. Refrigerate until ready to serve.
– Country : France – Wine : Arbois – Wine : Oetlinger Chasselas
– Duration : 01 h 05 min – Cooking time : 30 min – Preparation time. : 35 min. – Difficulty : Complicated – Price : Medium
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