Description
This delightful Puff Pastry Cream and Berry Cake combines crisp, golden puff pastry layers with luscious whipped cream and a vibrant mixed berry filling. The dessert is elegantly assembled and garnished with fresh berries and a dusting of powdered sugar, making it perfect for special occasions or a refreshing treat.
Ingredients
Scale
Puff Pastry
- 2 sheets frozen puff pastry (thawed)
- Powdered sugar (for dusting)
Berry Filling
- 1 1/2 cups mixed berries (blueberries, raspberries, blackberries)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (mixed with 2 tbsp water)
Cream Filling
- 1 1/2 cups heavy whipping cream (chilled)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mascarpone cheese (optional for richness)
Decoration
- Fresh berries (for decoration)
- Powdered sugar (for dusting)
Instructions
- Prepare Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheets and cut them into large circles about the size you want your cake. Lay these circles on baking sheets lined with parchment paper.
- Bake Puff Pastry: Prick the puff pastry circles all over with a fork to limit excessive puffing. Bake them in the oven for 12-15 minutes until they are golden brown and crisp. Once baked, allow them to cool completely before assembling.
- Make Berry Filling: In a medium saucepan, combine mixed berries, granulated sugar, and lemon juice over medium heat. Cook until the berries break down and release juices, then stir in the cornstarch mixed with water. Cook for another 2-3 minutes until thickened, then remove from heat and cool fully.
- Prepare Cream Filling: Using a mixer, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. If desired, gently fold in mascarpone cheese to add richness and creaminess to the filling.
- Assemble the Cake: Place one baked puff pastry circle on your serving plate. Spread a layer of the whipped cream filling evenly over it, then add a layer of the cooled berry filling. Repeat layering with another puff pastry circle and fillings, ending with a puff pastry layer on top.
- Decorate: Pipe additional whipped cream decoratively on the top layer. Garnish with fresh berries and finish by lightly dusting the entire cake with powdered sugar for an elegant look.
Notes
- Ensure the puff pastry is fully thawed before rolling and cutting for best results.
- Pricking the pastry prevents it from puffing unevenly, creating a stable base for layering.
- Use chilled heavy cream for easier and fluffier whipping.
- The mascarpone cheese is optional but adds a luxurious richness to the cream filling.
- Allow fillings to cool completely before assembling to avoid soggy pastry layers.
- This cake is best served fresh but can be refrigerated for up to 1 day.
