Rosehip cream cake

Ingredients (for approx 12 pieces)

6 pieces (each 75 g) of deep-frozen puff pastry
600 g of whipped cream
50 g of sugar
2 packages of cream stiffener
2 tbsp. of lemon juice
1 package of vanilla sugar
1 jar (340 g) of Maintal Rosehip Preserve
Extra Baking parchment



1. Allow the pieces of puff pastry to thaw out beside each other. Lay 2 pieces of puff pastry one on top of the other and roll out (approximately 25 cm Ø). Stamp out circles (approx. 24 cm Ø). Use a fork to make several holes in the bases and lay on 2 backing trays that have been covered with baking parchment. Place each baking tray - one after the other - in the pre-heated oven (electric oven: 225°C/ circulating: 200°C/ gas: please see manufacturer information) and bake for 10–15 minutes until golden brown. Take out and place onto a cake rack to allow to cool.


2. Whip the cream until stiff while all the time slowly adding sugar, cream stiffener, lemon juice and vanilla sugar. Take 1/3 of the cream and spread on each of the puff pastry bases. Stir the preserve in a bowl until smooth and carefully drizzle or spread over the cream layers. Stack the puff pastry bases one on top of the other and place in the fridge for approximately 1 hour.


Preparation time: approx. 1 hour. Waiting time: approx. 30 minutes.
Each piece of cake has approx. 1680 kJ, 400 kcal. Protein 4 g, Fat 26 g, Carbohydrates 36 g


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Fax: +49 (0)9521 9495-960

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