Flaky Cream Torte

Preheat the oven to 200°C top/bottom heat (fan oven: 180°C). Lay out the baking paper and draw three circles with a diameter of 20 cm using a pencil. Place the baking paper on baking trays.

To make the choux pastry, put the water, butter and salt in a small pan and bring to the boil over a medium heat. Add the flour in a small amount and stir with a wooden spoon until the choux pastry forms a lump. Stir the batter in the pan until a white coating forms on the bottom of the pan - this is called "burning off". Burn the dough for 4 minutes. Pour the batter into a mixing bowl and leave to cool slightly. As soon as the batter is lukewarm to the touch, stir in the first egg. Gradually add the remaining eggs.

Spread the choux pastry onto the baking paper using the pre-marked circles. Bake the pastry in the preheated oven for approx. 20 minutes. Leave to cool completely after baking.

To make the fruit filling, place the blueberries, sugar and water in a pan and boil for approx. 8 minutes. The natural pectin in the blueberries binds the filling. Leave the filling to cool.

For the cream filling, soak the gelatine leaves in cold water. Place the rum and sugar in a small pan and heat up. Squeeze out the gelatine leaves well and dissolve in the mixture. Whip the cream with the vanilla sugar until semi-stiff, then add the cooled rum mixture and whip until stiff.

To assemble the cake, place the first choux pastry base on a cake plate. Spread half of the fruit filling on the cake base. Place a cake ring around the cake. Then spread half of the cream filling generously over the fruit filling. Place the second cake layer on top and spread with the fruit filling and cream filling in the same way. Chill the cake for approx. 3 hours. To serve, carefully remove the cake ring and dust the cake with powdered sugar.