Cherry Cream Layer Gateau
|Frozen puff pastry||13 Ounce, thawed (3/4 Of 17 1/4 Ounce Package / 489 Gram)|
|Red currant jelly||50 Gram (3 Tablespoons)|
|Powdered sugar||100 Gram, sifted (Scant 1 Cup)|
|Lemon juice||1 Tablespoon|
|Canned pitted cherries||1 Pound (1 Can / 456 Gram)|
|Ground cinnamon||1 Pinch|
|Cold water||1 Tablespoon (Adjust Quantity As Needed)|
|Whipping cream||450 Milliliter (Scant 2 Cups)|
|Granulated sugar||40 Gram (3 Tablespoons)|
Sprinkle a large baking sheet with cold water.
Preheat oven to 400°F (205°C).
Divide puff pastry dough into 3 portions.
On a floured surface, roll out each portion to an 8-inch (20-cm) round.
Arrange rounds on dampened baking sheet.
Refrigerate 15 minutes.
Bake 10 to 12 minutes or until lightly browned.
Cool pastry rounds on racks.
To make filling and topping, warm red currant jelly and spread over most even pastry round.
Combine powdered sugar and lemon juice in a small bowl to make a glaze.
Spread glaze over jelly; let cool.
Cut glazed pastry layer into 12 slices.
Drain canned cherries, reserving juice.
Heat juice with cinnamon in a small saucepan.
Blend cornstarch with a little cold water; add to juice mixture.
Bring to a boil, stirring constantly until slightly thickened.
Stir in canned cherries; let cool.
Spread cooled cherry sauce over one of the two uncut pastry layers.
Whip cream with granulated sugar until stiff.
Put 6 tablespoons of whipped cream mixture into a pastry bag fitted with a fluted nozzle.
Spread some of the remaining cream mixture over cherry sauce; put the last uncovered pastry layer on top.
Spread remaining cream thickly over this layer and around sides of gateau.
Arrange glazed pastry slices on top.
Decorate each with a rosette of whipped cream mixture and a candied cherry.