Ingredients
- Puff pastry sheets: 2 sheets (thawed)
- Heavy cream: 1 cup
- Powdered sugar: 1/4 cup (plus more for dusting)
- Vanilla extract: 1 teaspoon
- Mixed berries (strawberries, blueberries, raspberries): 2 cups
- Egg: 1 large (for egg wash)
- Almond extract: 1/4 teaspoon
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry sheets and place them on the prepared baking sheet.
- Step 2: Lightly beat the egg with a tablespoon of water to create an egg wash. Brush the egg wash over the top of both puff pastry sheets. Use a fork to prick holes all over the pastry, this will prevent it from puffing up too much.
- Step 3: Bake the puff pastry sheets for 12-15 minutes, or until golden brown and fully puffed. Let the pastry cool completely on a wire rack.
- Step 4: While the pastry is cooling, prepare the cream filling. In a chilled bowl, whip the heavy cream with the powdered sugar, vanilla extract, and almond extract until stiff peaks form. Be careful not to overwhip.
- Step 5: Once the pastry is cooled, gently slice each sheet horizontally to create two layers. Spread a generous layer of the whipped cream on one layer of pastry. Arrange the mixed berries over the cream.
- Step 6: Top with the second layer of pastry, and dust generously with powdered sugar before serving.
Notes
- Store leftover cake in the refrigerator, but know that the puff pastry will soften over time.
- Reheat individual slices in a toaster oven for a few minutes to crisp up the pastry again.
- Serve this berry cream cake with a scoop of vanilla ice cream or a dollop of extra whipped cream for an even more decadent treat.
- For a richer flavor, lightly toast the sliced almonds and sprinkle them over the berries before adding the top pastry layer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American