Description
This Exquisite Berry Cream Pastry Cake is a delightful layered dessert featuring flaky puff pastry, luscious mixed berry compote, and fluffy whipped cream. Perfectly balanced between sweet and tangy, this elegant cake makes a stunning centerpiece for any celebration or special occasion.
Ingredients
Scale
Puff Pastry
- 2 sheets puff pastry
Berry Filling
- 2 cups mixed berries (fresh or frozen)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
Whipped Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- Fresh blueberries for decoration
- Powdered sugar for dusting
Instructions
- Preheat the oven: Start by preheating your oven to 400°F (200°C) to ensure it’s perfectly heated for baking the puff pastry.
- Prepare the puff pastry: Lightly flour your work surface and roll out the puff pastry sheets. Cut each sheet into circles that fit your baking sheet to create the cake layers.
- Bake the pastry: Place the pastry circles on a baking sheet, prick them with a fork to prevent excessive puffing, then bake for 15-20 minutes until they are golden and puffed up beautifully.
- Cool the pastry: Remove the baked pastry from the oven and allow the circles to cool completely, ensuring they set properly before assembling the cake.
- Cook the berry filling: In a medium saucepan over medium heat, combine the mixed berries and granulated sugar. Cook until the berries release their juices, about 5 minutes, stirring occasionally.
- Thicken the filling: Dissolve the cornstarch in 2 tablespoons of water and add it to the berry mixture. Stir continuously and cook until the mixture thickens. Remove from heat and let it cool completely.
- Make the whipped cream: In a large mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, which means the cream holds its shape well.
- Assemble the cake – first layer: Place one pastry circle on a serving plate and spread half of the whipped cream evenly over the surface.
- Add the berry filling: Spoon the cooled berry mixture over the whipped cream layer and spread it smoothly.
- Second cream layer: Add the remaining whipped cream on top of the berry layer for a creamy finish before topping with the second pastry circle.
- Top the cake: Place the second pastry circle on top, pressing gently to secure the layers.
- Decorate: Garnish the cake with fresh blueberries scattered on top and dust with powdered sugar for an elegant look.
- Serve: Cut the cake into slices and serve immediately to enjoy the perfect combination of flaky pastry, creamy filling, and fresh berries.
Notes
- For best results, use cold puff pastry sheets and handle them quickly to maintain flakiness.
- If using frozen berries, thaw them completely and drain excess liquid before cooking to avoid a soggy filling.
- Ensure the berry filling is completely cooled before assembling to prevent the whipped cream from melting.
- You can substitute heavy whipping cream with a dairy-free alternative for a lactose-free version.
- This cake is best enjoyed fresh on the day of preparation to retain the pastry’s crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Keywords: berry cream cake, puff pastry dessert, whipped cream cake, berry compote, easy layered dessert
