My host in France taught me how to cook this fantastic cake! Ready in 20 min!
Ingredients:
puff pastry – 300 g (10.6 oz)
water – 20 g (0.7 oz)
sugar – 30 g (1 oz)
cinnamon – 5 g (0.18 oz)
vanilla sugar – 20 g (0.7 oz)
sugar – 100 g (3.5 oz)
flour – 50 g (1.76 oz)
melted butter – 100 g (3.5 oz)
Tray size 34 X 45 cm (13.5 x 17.3 in)
IN THE OVEN 180°C (356 °F)/20 minutes
frozen raspberry – 250 g (8.8 oz)
sugar – 50 g (1.76 oz)
lemon juice – 30 ml (1 fl oz)
starch – 15 g (½ oz)
For the cream:
whipping cream – 350 ml (⅕ cup)
powdered sugar – 50 g (1.76 oz)
Greek yogurt – 250 g (8.8 oz)
condensed milk – 30 g (1 oz)
For the tea:
black tea – 1 sachet
lemon – 2 slices
frozen raspberry – 5 pieces
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