Plum And Pastry Cream Cake

1. 1

   Divide the pastry into 2 equal pieces and roll each out to a 10 inch circle. Place each on a large baking sheet lined with parchment paper. Mark 1 circle into 12 even-sized wedges. Chill in the fridge for 30 mins. Preheat the oven to 400u00b0F.

2. 2

   Bake the pastry circles for 15-20 mins until risen and golden. Transfer to a wire rack and leave to cool completely. Meanwhile, blend 5 tbsp of the cranberry juice with the cornstarch. Place the remaining juice in a pan with the sugar and half the vanilla extract and bring to a boil. Stir in the blended cornstarch and simmer, stirring constantly, for 1-2 mins until smooth and thickened. Add the plums and simmer gently for 2 mins. Leave to cool.

3. 3

   Place the whole pastry circle on a serving plate and spoon over the cold plums in 2 even layers. Whip the cream and remaining vanilla extract until stiff peaks form. Spread evenly over the plums. Cut the marked circle of puff pastry into 12 wedges and arrange at a slight angle on top of the cream. Dust with powdered sugar and serve.

* Per serving · 4 servings · Values may vary.

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