Frisian puff pastry cake with plum and cream

Let the small butter portion for the initial dough soften; keep the rest cold for lamination. Knead 250 g flour with 25 g softened butter, the salt, cold water and vinegar until smooth. Wrap and chill for about 20 minutes.

Dice 225 g cold butter and knead with 25 g flour. Flatten between sheets of baking paper into a square about 15 cm across. Chill for about 20 minutes.

Use 15 g flour to lightly dust the worktop during lamination. Roll the dough into a 27 cm square. Place the butter diagonally in the centre and fold the corners over to enclose it. Roll to a 30 × 18 cm rectangle. Fold in thirds like a letter and chill for at least 20 minutes. Turn, roll out again, fold the short edges to meet in the centre, then fold in half like a book. Chill for at least 20 minutes. Repeat the letter fold and then the book fold, with the same chilling after each.

Divide the dough into 3 equal portions. Roll 2 discs of 26 cm and one of 24 cm. Place on baking paper and rest for about 15 minutes. Prick, then cut the smaller disc into 16 wedges. Heat the conventional oven to 220 °C. Beat the egg, brush over the pastry and sprinkle with pearl sugar. Bake the trays successively for 12 to 14 minutes each. Cool completely.

Spread the preserve over the cold whole discs. Whip the cold cream with the stabiliser and vanilla sugar until firm. Spread half over the bottom disc, add the other whole disc with its preserve, then the remaining cream. Arrange the pastry wedges on top. Keep chilled until slicing.