Berry Puff Pastry Cake
User Reviews
4.6
27 reviews
Excellent
Berry Puff Pastry Cake
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A simple cake recipe with puff pastry and lots of berries, this pastry cake looks impressive, but is so easy to make.
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Ingredients
- 1 lb mixed frozen berries for the filling, Note 1
- 5.5 oz mixed berries for topping the cake, 150 g
- ¾ cup granulated sugar 150 g
- 1 packet of puff pastry sheets 1 lb/ 500 g or 3 sheets round puff pastry (ca 9.5 inches/ 24 cm) (fresh or frozen)
- 2 cups heavy cream
- 2 packets Dr. Oetker cream stabilizer optional, Note 2
- icing sugar
Instructions
- Cook frozen berries: Place them in a medium pan, add the sugar, mix well, and bring to a light simmer. Let simmer, uncovered, for about 30 minutes or until most of the water has evaporated and the mixture has the consistency of a thick apple sauce. Let cool completely.1 lb mixed frozen berries/ 500 g + ¾ cup granulated sugar/ 150 g
- Preheat the fan oven to 360°F/ 180°C. It is better to use a fan oven, which will allow you to bake all the 3 baking trays with the puff pastry at once. Otherwise, when using a standard oven, you will have to bake one puff pastry circle after another.
- Cut puff pastry: In the meantime, take the puff pastry out of the fridge. If frozen, let stand for 10 minutes. If not frozen, you can start immediately. First, cut three 9.5 inches/ 24 cm circles out of the pastry. Tip: I had two pastry sheets; I cut one circle out of each, rolled the remaining pastry, and cut the third circle. I used the bottom of a 9.5/ 24 cm inches springform, which I laid on the pastry and cut around it with a sharp knife. You could use a plate of a similar size as well.1 packet of puff pastry sheets
- Prick with a fork: Place each pastry sheet on a baking tray lined with baking paper. Prick the puff pastry circles with a fork all over to prevent them from puffing up too much.
- Bake the pastry circles for about 20-25 minutes or until nicely golden. If they puff up too much, press down the risen parts after the pastry has cooled down. Transfer the pastry on wire racks and leave to cool completely.
- Filling: When the pastry is cold, whip the heavy cream, adding the cream stabilizer (or cornstarch substitute) according to the packet's instructions. Fold in the berry puree, taste, and add a little bit of icing sugar if not sweet enough.2 cups heavy cream/ 500 ml + 2 packets Dr. Oetker cream stabilizer + icing sugar
- Assemble the cake: Place one puff pastry circle on a serving plate. Spread ⅓ of the cream-berry mixture on top. Continue in the same manner with the remaining pastry circles and cream-berry mixture.
- Top with the fresh berries and dust with some icing sugar just before serving.5.5 oz mixed berries/ 150 g
- Cut the cake: Keep the cake refrigerated until ready to serve. To cut the slices, it is best to use an electric knife, which will allow you to cut nicer, cleaner pieces.
Equipments used:
Notes
- Berries: Fresh berries are expensive, so it is preferable to use frozen berries for the filling and fresh berries for the topping. However, if fresh ones are not available, you can still take the frozen ones for the topping, thaw them on kitchen paper, which will absorb as much water as possible, and place them on the cake just before serving.
- The cream stabilizer is not always necessary; you will have to decide for yourself if the whipped cream is stable enough or not. The cream stabilizer can be replaced with a mixture of icing sugar and cornstarch in a 1:1 ratio. In this case, you will mix 2 teaspoons icing sugar with 2 teaspoon cornstarch and use exactly as described in the recipe.
Nutrition Information
Show Details
Serving
1slice
Calories
544kcal
(27%)
Carbohydrates
48g
(16%)
Protein
6g
(12%)
Fat
38g
(58%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
21g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
141mg
(6%)
Fiber
4g
(16%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 544kcal | 27% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 21g | 124% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 141mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
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