Puff Pastry Cream and Berry Cake Recipe
Indulge in the delightful flavors of summer with this Puff Pastry Cream and Berry Cake. Layers of flaky puff pastry, luscious mascarpone cream, and a colorful assortment of fresh berries make this dessert a showstopper at any gathering.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Units
Scale
Puff Pastry:
- 1 package (2 sheets) frozen puff pastry (thawed)
Mascarpone Cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese (softened)
Berries:
- 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
Optional Glaze:
- 2 tablespoons berry jam or preserves
Additional:
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Prepare Puff Pastry: Unfold the puff pastry sheets on the baking sheets, prick with a fork, and bake until golden and crisp.
- Make Mascarpone Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Fold in mascarpone until smooth.
- Assemble the Cake: Trim pastry if needed, layer with cream and berries, repeat, and top with a final pastry sheet. Dust with powdered sugar.
- Optional Glaze: Warm berry jam, brush over top berries for a glossy finish.
- Chill and Serve: Chill the cake for 30 minutes, then slice and serve.
Notes
- You can substitute whipped cream cheese for mascarpone.
- For added texture, sprinkle sliced almonds between layers.
- Use a serrated knife for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 14g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
