Cream slices

Ingredients for 1 servings:

• 4 small eggs
• 75 g sugar
• 1 pinch(s) of bourbon vanilla sugar
• 6 sheets of gelatin
• 3 cups of cream (cream), 250 g each
• 1 pack of spelt puff pastry
• fondant

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

Preheat the oven to 200°C. Divide the spelt puff pastry in two halves so there is room on the baking sheet. Place on a baking sheet lined with baking paper. Prick several times and bake for about 10 minutes. Then place another baking sheet on top to keep the sheet flat. Bake for a short while, remove the baking sheet, and bake the puff pastry sheet until golden brown. For the filling, soak the gelatine in cold water. Whisk the eggs with sugar and bourbon vanilla sugar and beat over a hot water bath until creamy. Squeeze out the gelatine and stir into the warm mixture until it has dissolved. Allow to cool until the mixture begins to set. Whip the cream until stiff and fold in. Place 1 puff pastry sheet in a baking frame. Spread the filling on top and chill the cake. Divide the second puff pastry sheet into 6 pieces. Gently warm the fondant and spread it on the 6 sheets. The cream will be firm after about 3 hours. Then place the puff pastry sheets with fondant on the cake.