A delightful and easy recipe for Puff Pastry Berry Cream Cake, perfect for any occasion.
Prep Time: 30 minutes
Cook Time: 18 minutes
Ingredients
- 2 sheets puff pastry (store-bought or homemade)
- Powdered sugar (for dusting)
- 400 ml (1 ⅔ cups) heavy cream (chilled)
- 250 g (1 cup) mascarpone cheese (or cream cheese)
- 80 g (⅔ cup) powdered sugar
- 1 tsp vanilla extract
- 150 g (1 cup) blueberries (or mixed berries)
- 3 tbsp berry jam (blueberry, raspberry, or strawberry)
- Fresh blueberries (or mixed berries) for decoration
- Extra whipped cream for decoration
- Powdered sugar for dusting
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Instructions
Preheat oven to 200°C (400°F).
Roll out the puff pastry sheets slightly and cut into circles (using a cake pan as a guide).
Prick with a fork to prevent puffing too much.
Place on a baking tray, cover with parchment paper, and weigh down with another tray.
Bake for 15–18 minutes until golden and crisp. Cool completely.
In a chilled bowl, whip the heavy cream until soft peaks form.
In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
Fold in the whipped cream gently to create a light, fluffy filling.
Place one puff pastry round on a serving plate.
Spread half of the cream filling evenly over it.
Spoon a layer of berry jam and scatter some fresh berries.
Place the second puff pastry round on top.
Pipe the remaining cream decoratively around the edges.
Fold extra puff pastry triangles and arrange them around the top.
Add a cluster of fresh blueberries in the center.
Dust generously with powdered sugar for an elegant finish.
Notes
Ensure the heavy cream is well chilled for better whipping.
You can use any combination of berries for the filling and decoration.
This cake is best served fresh but can be refrigerated for a few hours before serving.
Nutrition
Serving Size: 1 sliceCalories: 350Sugar: 20gSodium: 150mgFat: 25gSaturated Fat: 15gUnsaturated Fat: 5gTrans Fat: 0gCarbohydrates: 30gFiber: 2gProtein: 4gCholesterol: 80mg
