Summary

Ingredients

• 150 g puff pastry
• 250 g blueberries (blueberries)
• 60 g marzipan
• 1 egg white
• 10 g butter, soft
• 10 g almond (s), round
• 1 teaspoon butter, brown
• 70 g apricot jam
• 1 pinch orange (n) - peel, grated untreated
• 1 vanilla pod (s), the pulp

For the sauce:

• 200 g cream
• 20 g honey
• 1 vanilla pod (s), the pulp
• Flour for rolling

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Instructions

1. For the dachi, roll out the puff pastry with a little flour 2 to 3 mm thick and cut out 4 circles with a diameter of 12 to 14 cm with a round cutter. If there is no large ring at hand, a correspondingly large plate is placed on the dough and the dough circles cut out with a knife. Put something into the fridge.
2. Sort the blueberries / blueberries, wash and drain well.
3. Mix the marzipan with the egg white until smooth, add the butter, almonds and rum. Place the puff pastry bases on a baking sheet lined with baking paper, spread thinly with the marzipan mixture, leaving a 1-½ cm edge free. Sprinkle the blueberries tightly on the mass.
4. Preheat the oven to 200 to 220 ° C. Bake the dachi on the bottom rack for 15 to 20 minutes, until the underside is golden brown.
5. Heat the apricot jam with the orange peel and vanilla pulp in a small saucepan, let it steep a little, remove the orange peel and puree the jam with a hand blender.
6. Brush the berries thinly with a brush
7. For the vanilla-honey-cream, mix with the honey and the vanilla pulp and whip until semi-stiff. Place the hot dachi on a plate and arrange the cream around the dachi.