Berry Cream Puff Pastry Cake

 

Ingredients

2 sheets puff pastry, thawed

2 cups heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

1½ cups mixed berry jam or berry compote (strawberry, raspberry, or mixed berries)

½ cup mascarpone cheese or cream cheese (optional, for extra richness)

Fresh berries (raspberries, blueberries, strawberries) for topping

Powdered sugar for dusting

Instructions

Preheat the oven to 200°C (400°F)

Bake puff pastry sheets until golden and fully puffed

Allow pastry to cool completely

Whip heavy cream with powdered sugar and vanilla until stiff peaks form

Gently mix in mascarpone or cream cheese if using

Slice each puff pastry sheet horizontally

Spread a thick layer of cream on the bottom layer

Add an even layer of berry jam on top of the cream

Place the second pastry layer on top

Repeat layers if making a taller cake

Finish with cream piped on top

Decorate with fresh berries

Dust lightly with powdered sugar before serving

How to Make

Bake puff pastry until crisp and well-risen

Cool pastry to prevent melting the cream

Use cold cream for best whipping results

Layer gently to keep pastry intact

Chill the assembled cake for 30 minutes before slicing

Serve with a sharp knife for clean cuts