Kuhinjica - Voćni kolač - Fruit pastry ( cake)

Potrebno je:

1/2 kg smrznutog lisnatog testa
200 gr mascarpone sira
3 jaja
3 kašike šećera
3 kašike brašna
1 vanilin šećer
1 veća konzerva kompota od breskve ili kajsije
1/2 bočice ekstrata od kajsije
200 gr šlag krema
šećer u prahu za posipanje

Lisnato testo izvadite ranije iz zamrzivača da se opusti. Na pobrašnjenoj podlozi razvucite testo uz pomoć oklagije na 25 x 35 cm. Pleh u koji ćete peči lisnato, obložite sa papirom za pečenje. Prebacite testo u pleh,a zatim ga viljuškom izbockajte na nekoliko mesta i pecite 20 minuta na 200 °C. Kada kora dobije i zlatnožutu boju, izvadite i ostavite da se ohladi. Sve ovo isto uradite i sa drugom korom.
Patišanj:
Umutite belanca,šećer i vanilin šećer u čvrst šne. Dodajte jedno po jedno žumance neprestano miksajući. Sa varjačom umešajte brašno. Patišpanj pecite u plehu (23 x 33cm) obloženom sa papirom za pečenje na 200 °C.
Voće iz kompota ocedite i iseckajte na kockice. Šlag umutite ali umesto mleka stavite sok iz kompota, ali vodite računa da šlag ostane gust. U umućeni šlag dodajte sir, ekstrat, breskve i izmešajte.
Prvu koru od lisnatog testa stavite na tacnu a zatim je premazite sa polovinom nadeva. Preko njega stavite patišpanja i premažite sa ostatkom nadeva. Drugu koru od lisnatog,narežite na trake...

...pa ih stavite na nadev. Kolač pospite sa šećerom u prahu.

Napomena:
U slučaju da nemate mascarpone sir, možete staviti i mileram jer sam i sa njim isprobala i odlično je. Lisnato testo obavezno razvucite pre pečenja da vam bude 2-3 cm šire i duže u odnosu na patišpanj, jer se ono prilikom pečenja malo "skupi".

Fruit pastry ( cake)

Ingredients needed

1 / 2 kg of frozen puff pastry
• 200 g mascarpone cheese
• 3 eggs
• 3 spoons of sugar
• 3 spoons flour
• 1 vanilla sugar
• 1 big can of peach or apricot compote
• 1 / 2 bottle of apricot extract
• 200 g whipping cream powder
• powdered sugar for sprinkling

Remove puff pastry from the freezer and let it defrost. On flour coated counter roll the pastry with help of a rolling pin to 25 x 35 cm dimension. Line the baking tray that you will be using with parchment paper. Place a pastry onto a tray and poke it several times with fork, than bake it in the oven for 20 minutes at 200 ° C. When the pastry turns golden color remove it from the oven and let it cool. You do the exact same thing with the other pastry.
Cake biscuit: Mix eggs, sugar and vanilla sugar in thick cream. Add one by one yolk with mixer constantly running. Mix in the flour. Bake it in the baking tray dimension (23 x 33cm) lined with parchment paper at 200 ° C. Drain the fruit from the compote and cut them in small cubes. Whisk in the whipping cream powder, but instead of using milk use the juice, making sure that the cream turns really thick. At the end add all of the extracts and whisk. On a big serving tray layer one sheet of puff pastry and cover it with half of the topping cream. Layer the cake biscuit next and cover it with the other half of the cream. Cut the last puff pastry in straps (like shown on the photo) and put them on top of the topping cream. When all done sprinkle the finished product with some powdered sugar.

Reminder: In case if you do not have mascarpone cheese you could use regular whipping cream. Make sure that you roll out puff pastry at least 2-3 cm longer then cake sponge since it will shrink during baking.