Dutch Style Cherry Cakes
- 300 grams Puff pastry dough (frozen)
- 400 grams Sour cherry (from a jar)
- 100 milliliters Cabbage
- 1 tablespoon cornstarch
- 500 milliliters Whipped cream
- 50 grams sugar
- 2 packets whipped cream stabilizer
- 2 centiliters Cherry brandy
- 3 tablespoons Apricot jelly
- 60 grams powdered sugar
- Pastry flour (for work surface)
Preheat the oven to 200 ° C convection.
Thaw puff pastry and roll out a dusted with flour work surface to about two 12 x 24 cm (approximately 5 x 10 inches) rectangles. Place on a lined with parchment paper baking sheet and prick several times with a fork. Bake in preheated oven at 200°C (approximately 400°F) for 10-15 minutes or until golden brown. Remove from oven and cool.
Mic cornstarch with cherry juice until smooth and bring to a boil, stirring constantly. Remove from heat and add cherries. Let cool. If mixture is too thick, add more cherry juice.
Beat cream with sugar, cream stabilizer and kirsch until stiff.
Divide puff pastry rectangles into two parts horizontally. Spread bottom layers with cherry mixture and top with cream. Replace puff pastry top layers. Heat up powdered sugar, jelly and 1-2 tablespoons of water and spread on top of cakes. Cut each rectangle into 6 triangular pieces. Spread alittle cream on serving plate and put cake pieces on it. Refrigerate for 30 minutes and serve.