Delicious Christmas cake made from puff pastry with buttercream

Preparation of the dough

1. Pour the lemon juice into the cold water.
2. Beat the eggs until fluffy and add the lemon water and salt.
3. Sieve the flour onto the work surface and spread the cold, diced butter over it.
4. Chop the flour and butter with a knife.
5. Make a well in the mixture and pour in the egg mixture.
6. Process the whole thing into a dough.
7. Part the dough into 10-12 pieces and form into balls.
8. Cover with cling film and place in the fridge for 1 hour place.
9. Then roll out each ball thinly on baking paper and cut out or cut out a circle with a diameter of approx. 24-26 cm.
10. Prick the circle several times with a fork.
11. Open the baking paper with the circle and scraps place in a baking tray.
12. Bake in a preheated oven at 180 degrees for 7-10 minutes.

Cream preparation

1. Bring the milk to the boil.
2. Mix the egg yolks with the sugar and vanilla sugar, add the flour and mix well.
3. Hot milk in you e Pour in the icing and mix.
4. Cook the cream mixture over medium heat, stirring constantly.

Assemble the cake

1. Place a cooled base in a mold and spread with the cooled cream.
2. Place the second base on top and again Spread with cream.
3. Proceed with all other bases in the same way.
4. Grease the edges of the cake and the cover with cream as well.
5. Crush the baked cuttings and sprinkle the cake with them on top and on the sides.
6. You can also be sprinkled with roasted flaked almonds.
7. Christmas cake in the fridge for 6-8 hours.