Cream Slices

For the cream slices, roll out the dough and cut in half. Prick with a fork at short intervals and refrigerate for a short time. Preheat oven to 190 °C, bake puff pastry for about 20 minutes.

Soak gelatine in cold water. Stir some milk with yolks and pudding powder until smooth. Boil remaining milk with vanilla sugar, sugar and salt, add pudding mixture and simmer for about 1 minute while stirring constantly.

Squeeze gelatin and dissolve in pudding. Transfer custard to a bowl and cover to cool. Whip the cream, carefully fold into the cooled cream.

Place one half of the dough in a sliding cake frame. Pour in cream, smooth out and refrigerate. Melt fondant with water over low heat.

Spread second half of dough with jam, pour fondant on top, smooth and let set. Loosen cuts all around from edge of mold. Lift off mold.

Cut dough into 7 x 4 cm pieces with a serrated knife, and place on top of cream. Portion out cuts.

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