börgits Copenhagener with summer compote

Ingredients for 1 servings:

• 1 package of puff pastry, frozen, 450 g
• 200 g fruit, e.g. raspberries, strawberries or cherries
• 5 tbsp cherry juice
• 3 tbsp jam (red currant jelly)
• 1 egg(s)
• 200 g marzipan
• 400 g cream cheese with yogurt
• 200 g cream
• 50 g almond flakes
• 1 tbsp vanilla sugar
• 100 g sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with marzipan core

Prepare the fruit and bring to a boil briefly with the cherry juice. Be careful that it doesn’t get too soft. Add the redcurrant jelly and stir gently until dissolved. Season to taste with a little sugar, if desired, and let cool. Instead of redcurrant jelly, you can also use 1-2 sheets of red gelatin (soak in cold water first). Defrost the puff pastry, unfolded, and then leave to thaw. Preheat the oven to 200°C (175°C fan oven). Separate the egg and beat the egg white until stiff. Crumble in the marzipan, add 100g of cream cheese, and mix everything until creamy. Using a tablespoon, dot the cream in the center of each sheet of puff pastry. Fold the puff pastry in half (either all four corners or just two opposite corners). Mix the egg yolk with 2 tablespoons of cream and brush the pastries with it. Spread the Copenhagen cakes on two baking sheets lined with baking paper and bake one after the other for about 20 minutes. Toast the flaked almonds in a dry pan until golden brown, then let them cool. Whip the remaining cream with the vanilla sugar until stiff peaks form. Mix the remaining cream cheese and sugar with a mixer and fold in the cream. Pipe the cream onto the cooled Copenhagen cakes using a piping bag. Carefully spoon the compote on top and garnish with the flaked almonds to serve.