This has been a chaotic week. I’ve finally got a studio and I have been cleaning and making some big changes in it so I haven’t got much time. Also I’m full of work with some watches, restaurants and great people so this cake has been the very best moment of my week.
Puff Pastry is tough and you need to work it a lot to get a good result. If you can find some good prepared puff pastry in your city, go ahead and use it. As you can imagine, I have bought the puff pastry because of my lack of time.
Cake base & Decor:
2 sheets of puff pastry (better squared)
1 egg yolk
1 package of blueberries (200gr approx.)
2 fingers of butter
2 tbsp. brown sugar
1/3 tsp. cinnamon
1/2 lemon zest (grated)
CAKE BASE & DECOR:
Extend one of the sheets giving it a squared form.
Bend the edges so you get some contention for the filling.
Cut the other puff pastry sheet in strips and make some braids (the dimensions and the form is up to you).
Reserve the decorations.
Put the butter in a pan and melt it.
Add the blueberries and the sugar and mix.
When the mix is purple, add the lemon zest and the cinnamon and stir (low heat) until you get an intense purple mix and the blueberries are soft.
ASSEMBLY & BAKING:
Preheat oven at 220ºc.
Pour the filling into the cake base using a spoon.
Put the decorations on top.
Beat the egg yolk and paint the puff pastry with it using a brush.
Bake for 15-20 minutes at 180ºc.