John Myers
Frisian Cake with Cranberries
The perfect frisian cake with cranberries recipe with a picture and simple step-by-step instructions.
- 2 roll Puff pastry from the refrigerated shelf
- 1 Egg yolk
- 2 tbsp Cream
- 50 g Flaked almonds
- 0,25 l Orange juice
- 1 packet Red cake topping
- 1 tbsp Sugar
- 1 glass Wild cranberries
- 600 ml Whipped cream
- 1 packet Vanilla sugar
- 1 piece Vanilla stick
- 2 Cream stabilizer
- 1 Spread out a roll of puff pastry and cut a sheet of pastry with a diameter of 26 cm and place it on a cold baking sheet.
- Whisk the egg yolk and cream together, brush the base with it and sprinkle with 25g almond flakes
- Bake in the oven at 180 ° for 10 minutes … let cool down
- In the meantime, prepare the 2nd roll of puff pastry … cut the dough sheet into 12 pieces of cake, also brush with the egg yolk mixture and sprinkle with the remaining almond flakes.
- 5th bake like the 1st base …. let cool down
- Mix the icing with the sugar, mix with the orange juice, bring to the boil and spread over the pieces of cake
- remove 1 tablespoon from the lingonberries and spread over the topping of the cake
- place the base on a cake plate and brush with the remaining cranberries
- Slit open the vanilla stick and scrape out the pulp and add to the cream
- Beat the cream with the vanilla sugar and cream stabilizer until stiff and distribute evenly over the cranberries
- place the prepared cake pieces on top of the cream and chill until ready to eat
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