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Puff Pastry Cream and Berry Cake


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  • Author: khaoula belabess
  • Total Time: 35 minutes
  • Yield: 8 serving 1x
  • Diet: Vegetarian

Description

This beautiful Puff Pastry Cream and Berry Cake features delicate, flaky layers of puff pastry, rich cream filling, and a luscious berry mixture, making it a perfect dessert for any occasion.


Ingredients

Scale

For the Puff Pastry Layers:

  • 2 sheets frozen puff pastry (thawed)
  • Powdered sugar (for dusting)

For the 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)

For the 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)

For Garnish:

  • Fresh berries (for decoration)
  • Powdered sugar (for dusting)

Instructions

  • Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheets and cut them into large circles (about the size of your desired cake). Place the circles on parchment-lined baking sheets.
  • Prick the puff pastry circles all over with a fork to prevent them from puffing up too much. Bake for 12-15 minutes, or until golden brown and crisp. Let them cool completely.
  • For the berry filling, add the berries, sugar, and lemon juice to a saucepan over medium heat. Cook until the berries start to break down and release their juices. Stir in the cornstarch slurry and cook for another 2-3 minutes until the mixture thickens. Remove from heat and let it cool completely.
  • For the cream filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If using, fold in the mascarpone cheese for extra creaminess.
  • To assemble the cake, place one puff pastry circle on a serving plate. Spread a layer of the whipped cream filling, followed by a layer of the cooled berry filling. Place another puff pastry circle on top and repeat the process, ending with a top layer of puff pastry.
  • Pipe additional whipped cream decoratively on top of the cake and garnish with fresh berries. Dust with powdered sugar for a finishing touch.

Notes

  • Chill the cake for at least 30 minutes before serving to allow the layers to set.
  • Store any leftovers in the refrigerator for up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 15 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 20g
  • Sodium: 120mg
  • Fat: 24g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 70mg