This cake is anything but a classic crempita. But because of the puff pastry and cream he visited me for that traditional cake. It is certainly a bombastic combination to combine modern and traditional. And just such is this simple and quick recipe.
- If the puff pastry is frozen, take it out at room temperature.
- We are preparing the cream. Heat the milk until it starts to boil. In another bowl, beat the eggs, sugar and stock with a mixer for 2-3 minutes, until the mixture becomes pale and light. Pour the milk over the egg mixture, stirring. Return to the heat and stir the mixture until it thickens (like when making a pudding). Remove the mixture from the heat, add a pinch of salt, butter. Separate the mixture into two parts. Add vanilla extract to one part and coffee to the other. Allow the mixture to cool.
- Place the oven to preheat to 220 ° C. Divide the puff pastry into two parts and roll each part into 20 cm squares. Place each piece on baking paper and prick it several times with a fork so that the dough does not swell too much during baking. Bake the dough for 15 minutes. Remove and allow to cool.
- Assemble the cake by placing one part of the dough, apply yellow and then brown cream, and then the other part of the dough. Prepare the dressing by mixing powdered sugar with a tablespoon of water. It should be thick immediately.