For the cake:
1 cup of butter
2 cups of all-purpose flour
4 tablespoons of cold water
For the topping:
1 recipe for cream-filled puffs
For the glaze:
1 1/2 cups of confectioner's sugar
1 tablespoon of softened butter
2 tablespoons of milk
1/2 teaspoon of vanilla extract
1/4 cup of cherries or almonds, chopped, for garnish
For the cake:
1 cup of butter
2 cups of all-purpose flour
4 tablespoons of cold water
For the topping:
1 recipe for cream-filled puffs
For the glaze:
1 1/2 cups of confectioner's sugar
1 tablespoon of softened butter
2 tablespoons of milk
1/2 teaspoon of vanilla extract
1/4 cup of cherries or almonds, chopped, for garnish
For the cake, combine flour and butter in a medium bowl
Beat with two forks until the mixture resembles coarse crumbs
Add cold water, one tablespoon at a time, mixing with a fork after each addition
Form into a ball, then divide it into two parts
Roll out each part on a lightly floured surface to form two rectangles about 35 x 10 cm
(If you have a large baking sheet that can accommodate the two rectangles, leave a 7.5 cm space between them.) At this point, the recipe can be prepared 3 days in advance: cover with plastic wrap and refrigerate
Preheat the oven to 200° Fahrenheit
Prepare the cream-filled puffs and place half of it on each cake rectangle, leaving a 1 cm border around the edges
Bake for 35-40 minutes or until risen and golden brown
Meanwhile, mix glaze ingredients in a small bowl
Beat until smooth
Spread over warm cakes
If desired, garnish with cherries or almonds
Remove from baking sheet and let cool on wire rack
Serve warm
May be frozen with glaze and served cold
Wrap well
May be stored for 1 month
To serve, unwrap, place in baking sheet, and let thaw at room temperature
Bake in a preheated oven at 170° Fahrenheit for 10 minutes
Serves 6 to 8 people
Serve with whipped cream or as a snack.
