Raspberry Cremeschnitte

 

(for the custard)

2 egg yolks water

2 T cornstarch

2 T water

1 1/2 cups milk

1 T flour

1 t vanilla extract

1 cup unsalted butter

4 t unflavored gelatin 

3 T water

(for the pastry)

2 sheets puff pastry, thawed

1 beaten egg

(for the cream)

8 oz. mascarpone cheese, softened

1 cup white chocolate chips, melted

1 1/2 cups heavy cream, chilled

1 cup confectioners' sugar

(for the topping)

1/2 cup raspberry preserves

2 cups fresh raspberries

[how to make]

(for the custard)

*In a medium bowl, whisk together the egg yolks and sugar until pale in color, about 2 minutes.

*In a small ramekin, combine the cornstarch and water, then add to the sugar mixture.

*In a separate saucepan, combine the milk and flour.

*Whisk and cook over medium heat for a few minutes, until the milk is steaming hot.

*Temper the hot milk into the egg yolk mixture, adding it slowly and whisking vigorously.

*Cook over medium heat stirring constantly with a spatula for 4 to 5 minutes, until the mixture thickens into a custard.

*Remove it from the heat and whisk in the vanilla extract and butter.

*Cover the custard with plastic wrap and cool in the refrigerator for 30 minutes.

*Once the custard has cooled, in a small ramekin, combine the gelatin and water.

*Heat the gelatin in the microwave for 30 seconds to a minute, until the gelatin is dissolved.

*Pour the hot gelatin into the cooled custard and whisk for a minute until well combined.

( for the pastry)

Preheat the oven to 425 degrees.

*Line two large baking sheets with parchment paper.

*Unwarp the thawed puff pastry sheets and lay them on a lightly floured work surface side by side.

`Using a rolling pin, roll the inside dough edges together so the two sheets become one large, long rectangle.

*Use a 9" round cake pan to trace 4 circles.

*Transfer the dough onto the prepared parchment paper.

*Pierce the top of the dough all over with a fork to prevent air bubbles, then brush with the egg wash.

*Bake the layers, one pan at a time for 10 to 12 minutes, until the puff pastry is golden brown on top.

*Remove from the oven and cool completely on a wire rack.

(for the cream)

*In a small bowl, whisk the cheese for a minute, until smooth.

*Add the melted white chocolate and whisk again until well combined.

*In a separate mixing bowl, whisk together the cream and confectioners' sugar for 3 to 4 minutes, until stiff peaks form.

*Add the cheese mixture to the whipped cream and whisk again for 1 to 2 minutes until stiff peaks form.

(for the assembling)

*Line the sides of an 8" springform with plastic wrap or an acetate cake collar. 

*Trim the puff pastry layers to fit into the pan, if needed.

*Top the first layer with half the whipped cream.

*Add the custard filling over the second layer.

*Add the remaining whipped cream over the third layer.

*Spread raspberry preserves over the top and garnish with fresh raspberries.

*Place the cake into the refrigerator to set for at least 4 to 6 hours, or overnight.

*When ready to serve, remove the springform pan and side the cake onto a cake stand.

-makes 8-

Note: I found this recipe in "The European Cake Cookbook" by Tatyana Nesteruk.