Pyramid cake
(Space)
Preparation steps
- Cream: Whisk together egg yolks, sugar and vanilla sugar. I stir immediately in the pot in which the cream will be cooked. Add 2 vanilla puddings (powder) and dilute everything with a little milk. Bring the remaining milk to a boil and pour lightly into the egg yolks, stirring constantly. Cook until the cream thickens like a pudding. Cool the cream and add the previously made butter. Mix everything well to make the cream smooth.
- Making the rolls: Drain the cherries from the compote well. Thaw the puff pastry and roll each cube into a rectangle 35x40-50 cm. Cut the longer side every 9-10 cm wide, you will get 5 strips from one cube. Arrange the cherries next to each other along the edge of each strip and roll them tightly. Connect the dough with your fingers so that the cherry juice does not leak out during baking. Arrange the rolls in a large baking tray lined with baking paper and bake at 200 ° C until the dough gets a darker yellowish color, it must not remain pale. Cool down.
- Stacking: Place 4 rolls next to each other on an oblong plate. Coat with cream. In the second row, 3 rolls are coated with cream. Third row 2 rolls and cream. Fourth row 1 roll. Coat the resulting pyramid around with the remaining cream. Apply a layer of whipped cream or sweet cream over the cream. Garnish the top with cherries. Store in the refrigerator to cool the cake well.
