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Puff Pastry Cake with Berries Recipe

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4 from 10 reviews

This Puff Pastry Cake with Berries is a delightful layered dessert featuring crisp, golden puff pastry rounds filled with a luscious berry cream mixture made from simmered mixed berries and whipped heavy cream. Topped with fresh berries and a light dusting of confectioners’ sugar, this cake balances sweet and tart flavors with a satisfying flaky texture. Perfect for special occasions or a decadent treat.

Ingredients

Berry Filling

  • 1 lb mixed frozen berries
  • ¾ cup granulated sugar

Puff Pastry

  • 1 packet of puff pastry sheets (about 1 lb / 500 g or 3 round sheets approx. 9.5 inches / 24 cm diameter), fresh or frozen

Cream Filling

  • 2 cups heavy cream
  • 2 packets Dr. Oetker cream stabilizer (optional)

Topping

  • 5.5 oz mixed fresh berries
  • Confectioners’ sugar, for dusting

Instructions

  1. Cook the berry filling: Place the 1 lb of frozen mixed berries in a medium saucepan and add ¾ cup of granulated sugar. Mix well and bring to a light simmer over medium heat. Let the berries simmer uncovered for about 30 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture thickens to the consistency of a thick applesauce. Remove from heat and allow the berry puree to cool completely.
  2. Prepare the puff pastry: Preheat a fan-assisted oven to 360°F (180°C). If using a conventional oven, preheat to 400°F (200°C). Take the puff pastry out of the fridge. If frozen, allow it to thaw for about 10 minutes or until pliable enough to handle.
  3. Cut the pastry circles: Using a round cutter or the bottom of a springform pan about 9.5 inches (24 cm) in diameter, cut two full circles from the puff pastry. Gather the leftover scraps, roll them together, and cut out a third circle to create three pastry rounds in total.
  4. Bake the puff pastry: Place each puff pastry circle on a baking tray lined with baking paper. Prick all over with a fork to prevent excessive puffing. Bake for 20 to 25 minutes or until the pastry is evenly golden brown. If the pastry puffs unevenly, gently press down the risen parts after it has cooled. Transfer the pastry rounds to a wire rack and let them cool completely.
  5. Make the cream filling: Once the puff pastry is cool, whip the 2 cups of heavy cream until soft peaks form. If using, incorporate the two packets of Dr. Oetker cream stabilizer according to the package instructions to help the cream hold its shape. Fold the cooled berry puree into the whipped cream gently. Taste the mixture and add a little confectioners’ sugar if desired for extra sweetness.
  6. Assemble the cake: On a serving plate, place one puff pastry circle and spread one-third of the cream and berry mixture evenly on top. Repeat this layering process with the second and third pastry rounds and cream mixture. Finish by decorating the top with 5.5 oz of fresh mixed berries and dust lightly with confectioners’ sugar just before serving.
  7. Serve and store: Refrigerate the assembled cake until ready to serve to keep the cream fresh and the pastry crisp. Serve chilled for the best flavor and texture experience.

Notes

  • Note 1: Using frozen berries for the filling works well because they release juices upon cooking, creating a natural berry sauce.
  • Note 2: The cream stabilizer is optional but helps the whipped cream maintain its structure longer, especially useful if the cake is served over an extended period.
  • If you have only two sheets of puff pastry, you can roll and reshape the leftover scraps to cut the third circle, even if it looks less perfect.
  • For a conventional oven without a fan, baking the pastry sheets individually may give more consistent results.
  • Pressing down puffed-up sections of pastry gently after baking prevents uneven stacking when assembling the cake.

Find it online: http://bitezly.com/puff-pastry-cake-with-berries-recipe/