Puff pastry cake with Giotto and milk cream

Instructions

Prepare the dough

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

Prepare the cream

1. Bring the milk to the boil.
2. Mix the egg yolks with the sugar and vanilla sugar.
3. Add the flour and mix well.
4. Hot milk in the eggs Pour the icing and stir.
5. Cook the cream mixture over medium heat, stirring constantly, until the mixture thickens.
6. Crush the Giotto balls and add to the cream.
7. Stir everything well.

Assemble the cake

1. Put a cooled base into a Lay out the mold and spread with the cooled cream.
2. Place the second base on top and spread with the cream again. Prepare all other bases in the same way.
3. Grease the edges of the cake and the top with cream as well.
4. Decorate the cake with Giotto balls.
5. Put the cake in the fridge for 6-8 hours to set.