Karlovy Vary Plum Dream

Remove the puff pastry sheets from their plastic packaging and defrost at room temperature for about ten minutes. Then, for the cake base, place two sheets next to each other at the longer (20 cm) edge, overlap slightly and press a little smooth. Place the other two slabs from the package diagonally on top of them, overlapping the 20 cm edges slightly and pressing them smooth repeatedly. Preheat the oven to 195 degrees hot air (or 220 degrees top and bottom heat). Then roll out the dough square with a rolling pin. Place the bottom of a cake springform pan (28 cm ø) on the dough and cut out a circle with a kitchen knife. Add about one centimeter of dough measured from the edge of the springform pan. Place the dough circle on a piece of parchment paper and prick it a few times with a fork. Brush the surface with the beaten egg yolk. Bake the dough for about 12 to 15 minutes.

In the meantime, roll out a circle from the remaining four sheets of puff pastry as above, cut out and place on parchment paper. Using a kitchen knife, divide the dough circle into 12 pie pieces, not cutting all the way through if possible. Again, brush the surface with egg yolk and bake for 12 to 15 min. Cool both pastry sheets.

Meanwhile, whip the cream with cream stiffener and vanilla sugar.

Stir the powidl with the liqueur.

Place the round puff pastry base on a cake plate and put a cake ring (28 cm ø) around it. Place the puff pastry

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