Ingredients:

1 sheet of puff pastry, diameter 22 cm
Orange juice (to moisten)
Sugar (for sprinkling)
1 sheet of puff pastry, diameter 20 cm
Orange juice (to moisten)
Sugar (for sprinkling)
250 g of berries, fresh or frozen
2 tablespoons of sugar
1 teaspoon corn starch
Juice of 1/2 lemon
350 g of cream with 33% fat
3 tablespoons of icing sugar
250 g of Greek yogurt
Powdered sugar (for sprinkling)
Procedure:

Start with a sheet of puff pastry with a diameter of 22 cm. Moisten it with orange juice and sprinkle it with sugar.

Overlay a second sheet of puff pastry with a diameter of 20 cm, moisten it with orange juice and sprinkle it with sugar.

Cut the mixture into 8 pieces and cook in a preheated oven at 200°C for about 15-20 minutes.

Meanwhile, make a berry compote by cooking the berries with sugar, cornstarch and lemon juice until thickened.

Whip the cream with the icing sugar and mix with the Greek yogurt.

Assemble the cake by alternating layers of puff pastry and cream and yogurt.

Place in the refrigerator for 2-3 hours.

Before serving, sprinkle the cake with icing sugar.

Bon appetit, friends!

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