A great cake recipe for any occasion:
1. drain the curd in a sieve for 2-3 hours. Place the puff pastry slices next to each other and defrost. Mix the drained curd with cornstarch, sugar, butter, 2 egg yolks, 1 pinch of salt, lemon zest and raisins.
2. Set aside 4 puff pastry slices. Place the others on top of each other and roll out evenly on the floured surface to a 40×40 cm square. Let the dough rest covered with a kitchen towel for 10 minutes in between to make it easier to roll out. Let the dough rest again for 10 minutes in its full size. 3.
Smooth the edges of the dough and cut it into 16 squares with 10 cm sides. Score each corner of a square 5 cm deep across. Place the dough squares on 2 baking sheets lined with parchment paper. Pour the curd mixture into a piping bag fitted with a large hole nozzle. Pipe a thick dollop of curd mixture in the center of each square. 4.
Mix the remaining egg yolk with the milk. Spread thinly on the curd and puff pastry. Cut the remaining puff pastry slices into 1 cm wide strips and place them crosswise (not across) on top of the curd mixture, pressing them lightly until smooth. Brush the strips with the remaining egg milk. 5.
Bake the curd corners in the oven heated to 200 °C on the lowest rack for 20-25 minutes until golden brown (gas 3, fan oven 16 minutes at 180 °C). In the meantime, mix the apricot jam and 80 ml water with the S
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