Puff pastry – an idea for a weekend cake that disappears down to the last crumb

Formmaße: 24×24 cm

Ingredients :

Sponge cake :
4 eggs
1/2 cup sugar
1/2 cup wheat flour
1/2 teaspoon baking powder

Puff pastry:
1/2 cup water
60 g butter + for greasing the mold
1/2 cup wheat flour
3 eggs
1/3 teaspoon baking powder

White cheese mass:
300 g cheese from a bucket
3 tablespoons powdered sugar
2 flat teaspoons gelatin + 1/4 cup boiling water

pink cheese mass:
200 g cheese from a bucket
1 strawberry jelly + 400 ml boiling water
about 200 g strawberries

Additionally :
powdered sugar for dusting

I measured the ingredients using a 250ml glass.

I made the cake in a 24×24 cm pan.

I baked the sponge cake and choux pastry the day before assembling the entire cake.

I served the cake the next day after making it, it was firm and cut.

Preparation :

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