Exquisite Berry Cream Pastry Cake
Indulge in a berry cream pastry cake with crisp puff pastry layers, silky whipped cream, and bright, jammy mixed berries.
Ingredients
Ingredients
- 2 sheets puff pastry thawed
- 2 cups mixed berries strawberries, blueberries, raspberries, fresh or frozen
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste or almond extract
- Fresh berries and mint sprigs for garnish (optional)
- All purpose flour for dusting the work surface
Instructions
- Preheat the oven to 400°F and line 1 or 2 baking sheets with parchment paper.
- Lightly flour your work surface and unfold the thawed puff pastry sheets.
- Roll each pastry sheet to about 1/8 inch thickness.
- Cut the pastry into even rectangles or squares and transfer them to the prepared baking sheets, leaving some space between pieces.
- Prick each piece of pastry several times with a fork to prevent excessive puffing.
- Bake the pastry for 20 to 25 minutes, until deeply golden and crisp.
- Transfer the baked pastry pieces to a wire rack and let them cool completely.
- While the pastry cools, combine the mixed berries, granulated sugar, and cornstarch in a medium saucepan.
- Cook the berry mixture over medium heat, stirring gently, until it bubbles, thickens, and looks glossy, about 5 to 7 minutes.
- Remove the berry filling from the heat and let it cool to room temperature.
- In a chilled mixing bowl, add the cold heavy cream, powdered sugar, and vanilla bean paste or almond extract.
- Whip the cream mixture with a hand mixer or stand mixer on medium speed until soft peaks form and the cream is billowy and holds its shape.
- To assemble, place one layer of baked pastry pieces on a serving platter to form a base.
- Spread or pipe a layer of whipped cream over the pastry base.
- Spoon an even layer of cooled berry filling over the whipped cream.
- Repeat layering pastry, whipped cream, and berry filling until all components are used, finishing with a top layer of whipped cream.
- Refrigerate the assembled cake for at least 1 hour to allow the layers to set and the flavors to meld.
- Just before serving, garnish the top with fresh berries and mint sprigs if desired, then slice and serve chilled.
Notes
- You can use frozen mixed berries if fresh berries are not available; do not thaw them before cooking.
- Bake the puff pastry and cook the berry filling up to 1 day ahead; assemble and chill the cake before serving.
- If the berry filling becomes too thick after cooling, stir in 1 to 2 teaspoons of water until it reaches a spreadable consistency.
- For cleaner slices, use a sharp serrated knife and wipe the blade between cuts.
- Bake the puff pastry and cook the berry filling up to 1 day ahead; assemble and chill the cake before serving.
- If the berry filling becomes too thick after cooling, stir in 1 to 2 teaspoons of water until it reaches a spreadable consistency.
- For cleaner slices, use a sharp serrated knife and wipe the blade between cuts.