Lemon Top Cake

For the lemon top cake, let the puff pastry thaw and roll out slightly on a floured work surface.

Cut out two pastry bases the size of a tart pan. Place one pastry case on a baking sheet rinsed with cold water and prick several times with a fork.

Bake in a preheated oven at 220 degrees to a nice color.

Cut the second pastry base into twelve equal pieces and brush with whisked yolk.

Also place on a baking sheet rinsed with water and bake at 220 degrees.

Soak the gelatine in cold water. Mix the curd cheese with the sifted powdered sugar, lemon juice and zest, as well as vanilla sugar, rum and yolks until very fluffy.

Whip the cream until stiff, squeeze the gelatine well, dissolve in a little hot water and fold into the curd mixture together with the cream.

Place the whole cake base in a cake tin and pour in half of the curd mixture. Spread the berries on top and pour the remaining mixture on top.

Place the cake in the freezer for four hours and in the refrigerator for another three hours.

Remove the lemon top cake from the mold and pipe twelve spirals with whipped cream. Place a wrapper on top of each spiral.

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