Napoleon plum cake

Ingredients

• 500 g (1 package) ready-made puff pastry
• 1 kg plums
• 2 tsp lemon juice
• 1 tsp grated fresh ginger
• 1 tsp ground cinnamon
• 100 ml cream with 33% fat
• sugar - 200 g
• butter - 2 tbsp.

Cooking

Step 1

Preheat the oven to 200ºС. Melt 1 tbsp. l. butter, add 1 tsp. sugar, stir until the sugar is completely dissolved. Place 1 sheet of puff pastry on a floured work surface and brush with butter and sugar. Top with a second sheet of dough, roll out thinly. Prick the dough in several places with a fork. Sprinkle a baking sheet with water, put the dough on it, put in the oven and bake for 25 minutes. Remove from oven, let cool.

Step 2

Wash the plums, cut in half and remove the pits. Put plums in a saucepan, add sugar, lemon juice, ginger and cinnamon. Place over medium heat and cook, stirring constantly, until reduced by half. Add remaining butter, stir, remove from heat, let cool to room temperature.

Step 3

Whip the cream into a thick foam. If the plums are very sour, then you can add 2 tbsp. l. Sahara. Divide cream into three portions.

Step 4

Trim the edges of the dough, put the crumbs in a bowl. Cut the layer into 3 equal parts. Lubricate the lower part with whipped cream, the middle part with cream and plum puree, grease the upper part with cream and sprinkle with the crumbs left over from the dough. Stack the layers one on top of the other, refrigerate for 1 hour.