Fruits Pastry and Cheese Recipe
A creamy cake for all the fruits pastry lovers. I made it with a fruits pastry and cheese compote. It’s made me satisfied. And I think you’ll be like to try it out too.
Dough # 1:
500g of puff pastry either frozen or 2 already ready crusts
Dough #2 almond sponge cake :
- 2 egg yolks
- 50g sugar
- 25 g of flour type 550
- 25 g ground almonds
- 2 egg whites
Cream filling :
- 1 panna cotta pudding with pieces of raspberries
- 500 gram of fresh cottage cheese
- 1 can of peach or another fruit compote
- 1 lemon or vanilla flavored sugar
- A little bit of sweetened raspberries or some fresh fruit like blueberries, strawberries, or else.
- 2 table spoons of sugar
- 1 table spoon of rum
- 1 vanilla flavored sugar
- rest of the compote juice
Cooking steps :
1# Puff Pastry:
You are going to need enough pastry to make 2 crusts so 500g should be enough. You can use the supermarket puff pastry, the one you buy already done and you only need to cut it into the shape you need or you can make one yourself.
Spread the dough all over the form of the baking pan you are using and in which you’re going to finish the cake later. (The pan needs to be at least 5 cm high). Puncture it on couple of spots and put it in the oven.
2# Almond sponge cake:
Mix egg yolks with sugar until you get an even thick mass that has doubled its amount.
Add egg white foam you prepared before and also the flour and almonds.
Don’t mix it too hard so the egg white foam doesn’t lose its foamy form.
Put the mass onto the baking paper that you shaped into the size of the baking pan and which you covered with a thin layer of butter. Bake for about 7-8 minutes in a preheated oven on 200°C.
As soon as it’s done, take it out and leave it too cool, don’t remove the baking paper until you start to work with the sponge cake. In case the sponge cake gets to dry, turn it around and moisten the paper with a brush so it’s easier to remove later.
If needed, remove the extra you don’t need before you start to make the cake.
3# Cream filling :
Cook the pudding according to the instructions on the bag.
After it cools down a bit, mix it into the fresh cottage cheese, which you mixed with sugar and vanilla flavored sugar before. Step 3
Cut the peaches or some other fruit from the compote into tiny cubes. I used frozen raspberries. Of course, you can use any fresh season fruit you like, but if that’s the case, cut it before and sprinkle sugar over it so it releases the juice you’re going to need later to make the punch.
4# Layering of the cake :
Recipe direction 1
The pan you’re going to use to finish the cake should be covered in aluminum foil. First put the puff pastry crust, sprinkle it with the prepared punch and then put the cream filling on it. On the cream filling put the fruit. Recipe direction 2
Cover this with the sponge cake part and wet it with the punch.
Recipe direction 3
By order: cream filling, fruit.
Recipe direction 4
And then you put the puff pastry crust to finish the cake.
Recipe direction 5
Cover the finished layered cake with the aluminum foil and put some weight on it (some heavy book or similar).
Recipe direction 6
Let it rest for at least 2 hours in the fridge (without the books). Before you serve it, sprinkle it with powdered sugar and/or cocoa.
Recipe direction 7
Serving Serve it cooled with some fruit puree (strawberry, raspberry or another fruit you like). Enjoy !
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