Pastry Cake
This Pastry Cake combines the delicate layers of puff pastry with a rich and creamy filling, creating a light and elegant dessert perfect for any occasion.
Equipment
- Baking sheet lined with parchment paper
- Rolling Pin for rolling pastry if needed
- Mixing bowl
- Whisk for preparing cream filling
- Refrigerator for chilling the cake
Ingredients
- 2 sheets puff pastry thawed
- 1 cup heavy cream cold
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp butter melted, for brushing
- 2 tbsp strawberry jam or any fruit jam
- 2 tbsp powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets slightly if needed. Place on the prepared baking sheet and brush with melted butter.
- Bake for 18-20 minutes, or until golden and puffed. Let cool completely.
- In a mixing bowl, whisk heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread a layer of jam over one pastry sheet, then spread the whipped cream over it. Place the second pastry sheet on top.
- Refrigerate for at least 1 hour to allow the flavors to set.
- Dust with powdered sugar, slice, and serve.
Notes
- Optional Equipment: A serrated knife helps slice the pastry without crushing it.
- Customization: Add fresh berries or chocolate ganache between the layers.
- Storage: Keep in the refrigerator for up to 3 days.
- Serving Tip: Let sit at room temperature for 5 minutes before serving for the best texture.