Cream Cheese Cremes

1. 

puff pastry 10.5 oz (300 g)

Use a rolling pin to spread puff pastry and place it in the baking tin to cover also sides of the tin.

2. 

cream curd 1.1 lb (500 g) • whole milk 3.5% 2.1 cup (500 ml) • vanilla sugar 0.75 oz (20 g) • vanilla pudding - powder 1.5 oz (40 g) • powdered sugar 120 • egg yolk 5 pcs

Mix cream cheese with milk, vanilla sugar, pudding, powdered sugar and egg yolks and prepare a liquid mixture.

3. 

Pour the mixture on the dough and bake 25-30 minutes in preheated oven at 355°F (180°C). The liquid mixture becomes stiff.

4. 

egg white 5 pcs • powdered sugar 6.25 oz (180 g)

Whisk egg whites until stiff peaks form and whisk sugar in.

5. 

Pour the sugar foam on top of the finished cake and spread it evenly.

6. 

Place the dessert back in the oven and bake for 5-10 minutes until egg whites foam becomes brownish. Cut the cold cake into squares. Keep dipping the knife into cold water between cuts to prevent it from sticking. Dessert is the best when you place it in refrigerator 2 hours before serving.