Friesentorte Sylt style

Ingredients for 1 servings:

• 2 rolls of dough from the refrigerated counter
• 350 g plum jam
• 400 g whipped cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• some powdered sugar
• 2 handfuls of almond flakes, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

First, cut a roll of puff pastry for the base to fit a 26 cm springform pan and bake at 180 degrees Celsius (350 degrees Fahrenheit) or according to the package instructions for about 20 minutes until golden brown. Repeat the process with the second roll of puff pastry for the lid. Let the baked puff pastry cool. In the meantime, whip the cream with the vanilla sugar and the cream stabilizer. Cream stabilizer is definitely required for this cake. Spread the base with plum jam, add half of the cream, and spread it evenly. Fill the remaining cream into a piping bag and pipe 7 tufts of cream around the base with a star-shaped nozzle, placing one tuft in the center. Decorate each tuft of cream with a touch of plum jam. Carefully cut the puff pastry lid into 8 triangles and place them diagonally against the tufts, with the point toward the center of the cake. Dust everything with a little powdered sugar and finally decorate with flaked almonds, which are best “thrown” onto the sides of the cake. You can of course make the cake with another layer of puff pastry, but the simple version is already so high in calories that one piece per person is extremely filling.