2 round sheets of puff pastry, chilled
1 egg yolk
100 ml Dansukker Cane Sugar

Filling
200 ml double cream
200 ml fromage frais
3 tbsp Dansukker Fructose
2 tsp Dansukker Vanilla Sugar
500 ml berries

To decorate
Berries

Lay the puff pastry sheets out on baking sheets. Brush them with lightly beaten egg yolk and sprinkle with the cane sugar. Bake according to the packet instructions. Cool on a wire rack.

Whip the cream until it forms soft peaks, add the fromage frais, fructose and vanilla sugar. Spread this mixture over one of the pastry discs. Cover with the berries and place the other pastry disc on top. Decorate with more berries.

Tip
To make a butterfly-shaped cake, cut the pastry disks in half and arrange them with the rounded sides against each other. You can use chocolate fingers or liquorice sticks to make the antennae and, for example, a strawberry to make the head.