Cream Slices

For the cream slices, roll out the puff pastry according to the package instructions and bake in the oven.

Meanwhile, mix the pudding powder with a little milk. Bring the remaining milk to the boil, stir in the pudding powder and simmer for a few minutes, stirring constantly.

Soak gelatine leaves in cold water, squeeze out and mix into the still hot pudding.

Beat egg whites until stiff and gradually add powdered sugar and vanilla sugar. Fold the beaten egg whites into the pudding while it is still lukewarm.

Place a baking frame around the first puff pastry, pour in the custard, smooth it out and cover with the second baked puff pastry. Then refrigerate.

After about 3 hours, remove the frame.

Now dust the cream cake with powdered sugar and cut into individual portions.

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