Description
A delightful Puff Pastry Cream and Berry Cake featuring layers of crisp golden puff pastry, luscious whipped cream mixed with mascarpone, and a vibrant homemade berry compote. This easy-to-make dessert combines flaky texture with rich creaminess and fresh fruity flavors, perfect for special occasions or an elegant treat.
Ingredients
Scale
Puff Pastry
- 2 sheets frozen puff pastry (thawed)
- Powdered sugar (for dusting)
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)
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)
Decoration
- Fresh berries (for decoration)
- Powdered sugar (for dusting)
Instructions
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheets and cut them into large circles, roughly the size you want your cake to be. Place these circles on parchment paper-lined baking sheets to prevent sticking.
- Bake the Puff Pastry: Prick the puff pastry circles all over with a fork to stop them from puffing excessively. Bake them in the preheated oven for 12-15 minutes or until they are golden brown, crisp, and cooked through. Remove from the oven and let them cool completely on a wire rack.
- Make the Berry Filling: In a medium saucepan over medium heat, combine mixed berries, granulated sugar, and lemon juice. Cook gently until the berries soften and release their juices. Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for 2-3 minutes until the mixture has thickened. Remove from heat and let the berry filling cool to room temperature.
- Prepare the Cream Filling: Using a chilled bowl and beaters, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. If desired, gently fold in the mascarpone cheese to add extra creaminess and richness.
- Assemble the Cake: Place one puff pastry circle on your serving plate. Spread a generous layer of the whipped cream filling over it, then add a layer of the cooled berry filling. Place the second puff pastry circle on top and repeat the layers if you have more. End with a final layer of puff pastry.
- Decorate: Pipe additional whipped cream decoratively on the top of the cake. Garnish with fresh berries for a pop of color and dust the entire cake lightly with powdered sugar to finish.
Notes
- For extra richness, mascarpone cheese is optional but highly recommended in the cream filling.
- Make sure the puff pastry is completely cooled before assembling to prevent melting the cream.
- You can use any combination of berries you prefer or have on hand.
- The cake is best eaten the same day to maintain puff pastry crispness but can be refrigerated for up to one day.
- If fresh berries are out of season, frozen berries can be used for the compote; just thaw before cooking.
