Cinnamon Puff Pastry Moon Cake

Ingredients

• 300 g frozen puff pastry (3 sheets)
• 3 tsp sugar
• 3 tbsp almond slivers
• 1 tsp ground cinnamon
• 1 Egg white
• 4 gelatin sheets
• 100 g poppy seeds
• 75 ml milk
• 100 g sugar
• 1 untreated lemon
• 250 g quark
• 250 g mascarpone
• 200 g whipping cream
• 3 figs
• Lemon balm

Instructions

1. 1.

   Let the puff pastry thaw according to package instructions and roll out the 3 sheets thinly on a floured surface. Using a template cut moon shapes. Mix sugar, almond slivers and cinnamon. Place the moon shapes on a baking sheet lined with parchment paper. Brush with egg white and sprinkle with the almond-sugar mixture. Bake in a preheated oven at 200°C (or gas: level 4) for about 15 minutes each, alternating. Optionally poke with a fork and press lightly between batches.

2. 2.

   For the cream soak gelatin in cold water. Cook poppy seeds with milk, sugar and grated lemon zest until boiling. Let sit for 10 minutes to swell. Squeeze out excess water from gelatin and add to the poppy seed mixture. Stir until gelatin dissolves into the warm mixture. Allow to cool slightly. Add quark, mascarpone and lemon juice.

3. 3.

   Whip cream stiffly. When the cream starts to set, stir vigorously again and fold in the whipped cream. Spread the filling over the bases and smooth. Once the filling has firmed a bit, stack the layers. Cover and refrigerate for 1 hour. Slice figs and decorate the cake with fig slices and lemon balm.