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🍰 Polish Puff Pastry Cake with Vanilla Pudding

224 kcal · 30 min · 4 servings

Ingredients

• 600 g puff pastry (frozen; whole grain)
• 80 g cornstarch
• 1 l milk (3.5% fat)
• 1 vanilla pod
• 100 g raw cane sugar
• 150 g butter
• 1 egg yolk
• 1 tbsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1. Let the puff pastry thaw. Then roll it out into two equal-sized, 3 mm thick sheets and place them on a baking tray lined with baking paper.
2. 2. Stir the cornstarch smooth with a few tablespoons of cold milk. Pour the remaining milk into a pot and heat it. Cut the vanilla pod lengthwise and scrape out the seeds with a knife. Add the pod, the seeds, and the sugar to the milk and bring to a boil.
3. 3. Once the milk boils, reduce the heat and stir in the prepared cornstarch with a whisk. Let the pudding thicken for about 10 minutes over low heat, stirring constantly. Remove the vanilla pod.
4. 4. Pour the pudding into a bowl and let it cool. Beat the butter with an electric mixer until fluffy and add the egg yolk. Stir the cooled pudding into the butter mixture. Spread the cream over one of the pastry sheets, leaving a border free. Cover with the other pastry sheet.
5. 5. Bake the cake in the preheated oven at 180 °C (convection 160 °C; gas mark 2–3) for 25–30 minutes until golden brown. Remove from the oven, let it cool, dust with powdered sugar, and cut into pieces to serve.

Nutrition per serving

• kcal: 224
• Protein: 3 g · Fett/Fat: 15 g · Carbs: 20 g