Flaky cream slices

Ingredients for 1 servings:

• 200 g flour
• 120 g butter, cold
• 60 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 pinch of salt
• 15 g cornstarch
• 250 g flour
• 2 pinches of baking powder
• 140 g butter
• 2 packets of vanilla sugar
• 500 ml water
• 6 eggs
• 1,000 ml cream
• 5 packs of vanilla sugar
• 5 packs of cream stiffener
• 1 jar cranberries

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

delicious with cranberries

Prepare a dough from the ingredients for the shortcrust pastry and chill for about 1 hour. Assemble a baking frame (approx. 35x25cm). Roll out the shortcrust pastry and prick it several times with a fork. Bake at 180°C for about 10-15 minutes. For the choux pastry, bring the water to a boil with the butter and vanilla sugar, add the flour and baking powder, and stir until a lump of dough forms. Let cool slightly. Then stir in each egg one at a time until a thick pastry dough forms. Line two baking sheets with baking paper and divide the dough between the two sheets, spreading it thinly. The choux pastry bases should be larger than the shortcrust pastry base, as you will need some to sprinkle on top later. Bake the bases one after the other at 200°C for about 35 minutes. Do not open the oven during baking, or the dough will collapse. Using the baking frame, cut out each choux pastry layer the same size as the shortcrust pastry layer and reserve the leftover choux pastry layer. Place the shortcrust pastry layer in the baking frame and spread with jam. I always use pureed cranberries from a jar. Then place a choux pastry sheet on top. Using a teaspoon, scatter small mounds of cranberries on the layer. Whip the cream with the cream stiffener and vanilla sugar until stiff. Pour half of it onto the layer and spread it out. Then place the second choux pastry layer on top. Spread more mounds of cranberries and spread the remaining cream on top, smoothing it down. Finely tear apart the remnants of the two choux pastry layers and scatter them like flakes on the cake. Finally, dust the cake with powdered sugar. Refrigerate the cake for at least 2 hours. I have also made this cake the day before. This does not detract from the flavor.