Mille Feuilles Aux Cerises

Ingredients:(Serves 6)

  • 200g puff pastry
  • 500ml cream
  • Vanilla
  • Icing sugar
  • 1.5 kilos stewed fresh cherries, pitted. Retain 300ml of juice.
  • 3 tspns arrowroot


Roll the pastry out to the largest size your scone tray will allow. Place the pastry on the lightly greased scone tray. Prick all over with a fork very well to prevent rising. Bake in a 210C oven for 15 minutes or until golden. Remove from oven and slice in 3 rectangles, collecting any crumbs which may fall.Leave to cool.

Whip the cream. Flavour with vanilla and sweeten to taste with icing sugar. Select enough equal-sized cherries for the length of the top of the cake and chop the rest.

Divide the cream into two halves, and add the chopped cherries to one half. Spread this over one rectangle of pastry. Put a layer of cream without cherries on the second layer of pastry.

THE GLAZE: Place arrowroot in the bottom of a saucepan with a little cherry juice. Blend, then add the rest of the juice. Stir to boil. You will attain a thick mixture.
While it is cooling, arrange the whole cherries to cover the third rectangle of pastry. (If using large cherries, slice in half).

When cool, spoon the thickened juice over the cherries to glaze the top, using the back of the spoon to help the spread as its a fairly gluggy mixture.

To assemble the cake: With the help of a long spatula, or two egg lifts, transfer the cherry cream layer of pastry to the serving plate, then the cream layer on top. Finally, carefully lift the cherry layer on to the top.

Transfer the cake to a serving platter. Crumble left over pastry off-cuts and spread along the sides of the cake to garnish the platter. Slice in wedges, using a serrated knife in the vertical position so that you cut the cake without squashing out the cream.

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