Raspberry Cream Slice with Lemon Cream

For the Raspberry Cream Slice with Lemon Cream, bring all the cream ingredients (except the whipped cream and eggs) to the boil once in a large saucepan, stirring constantly. Then remove from the heat, add the eggs and stir together until cold.

Whip the whipped cream until stiff, gently fold into the cream and refrigerate for at least 2 hours.

For the glaze, mix the egg whites with the powdered sugar until well blended.

Roll out the puff pastry slightly thinner, place on baking paper and prick a few times with a fork. Bake in the preheated oven at 220 °C for about 10 minutes. Then cut the pastry into 12 rectangles of the same size and brush 4 of them with the glaze.

Spread half of the cream on 4 of the unglazed pastry strips and cover each with a glazed pastry rectangle.

Mix remaining cream with raspberries, spread on remaining pastry squares and top each with one of the already assembled slices.

Serve the raspberry cream slice with lemon cream immediately.

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