A cake recipe for all foodies:
Defrost puff pastry according to package directions. Brush the sheets with a tiny bit of water, place one on top of the other and roll out to 50 x 40 cm on the floured surface. Then divide lengthwise into 10 strips of 2 cm each. Grease the outside of the ramekins. Starting at the pointed end, fold each strip in a spiral, slightly overlapping, around the mold. Mix egg yolk and milk, first brush the ends with it and press firmly until smooth, then the whole dough. Turn into almond kernels or sugar on the other side and place on baking sheets with parchment paper. Bake in the heated oven on the 2.
Bake for 15 minutes (gas 3-4, convection oven approx. 180 degrees, top/bottom heat approx. 200 degrees).
Note: Please follow the instructions for your kitchen stove.
Remove Schillerlocken from the molds on the spot and cool on a cake rack.
Champagne cream: For the filling, soak gelatin in cold water. Beat champagne, 50 g sugar and egg yolks over hot water bath until just before boiling. Squeeze gelatine and let it melt. Fold in the juice of one lemon and the liqueur and leave the cream to cool. Stir from time to time.
Whip egg whites and 1 pinch of salt until stiff, drizzle in remaining sugar and continue whipping until dissolved.
Whip the cream until stiff. As soon as the cream begins to firm, fold in both. Set crem aside to cool for about 1 hour. The filling medium
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