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Berry Puff Pastry Cake

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Berry Puff Pastry Cake

A simple puff pastry cake with lots of berries, this pastry cake looks impressive but is so easy to make.

Berry Puff Pastry Cake

I love this kind of puff pastry cake. Easy to make, you don’t even have to make your own pastry, few ingredients but a maximum of taste. Not to mention it looks quite good, good enough to impress any guest.

Like I’ve mentioned in my previous post Romanian Crescent Rolls- Cornuri simple, Valentine is not exactly a big thing in Germany, but still, I like to make something nice for my husband and I to celebrate this day.

Berry Puff Pastry Cake

What makes this berry cake Romanian is the memory of my grandmother’s berries. I remember vividly how happy she was the time she could afford to buy a second-hand freezer, a huge loud thing that stood in the corner of the kitchen, behind the door. She laid a small lace tablecloth on it, put a small bowl as decoration on top of that and was so proud.

Berry Puff Pastry Cake

We might have had some frozen meat in the freezer at times, but what I mostly remember are the berries. I remember us going picking blueberries or wild strawberries a couple of times. Otherwise, she would buy the berries at the market and freeze huge bags full of them: raspberries, blackberries, blueberries and so on.

Berry Puff Pastry Cake

Tips

  • You will need one packet of ready-rolled puff pastry.
  • I cut two 24 cm/ 9.4 inches out of them. I rolled the rests together and cut a third circle of the same size. If available, you could buy the pastry that is already rolled into circles.
  • Use good quality unsweetened heavy/double cream for the filling. I stabilized the cream with cream stabilizer, you can use that stabilizer or a similar product available where you are.
  • The cream stabilizer is not always necessary, you will decide if the whipped cream is stable enough or not. The heavy cream in Germany needs it otherwise the whipped cream will be too soft. But I remember that I did not need any when living in England. As the product is not very well-known outside Germany, I assume that you would not need it in most countries.
  • The cream stabilizer can be replaced with a mixture of icing sugar and cornstarch in a 1:1 ratio. In this case, mix 2 teaspoons icing sugar with 2 teaspoon cornstarch and use exactly as described in the recipe.
  • Fresh berries would be the perfect choice to top the cake. For the filling, use frozen, they are cheaper, they taste good and you will cook them to puree anyway.
  • A mixture of frozen blueberries, raspberries, blackberries, red currants, and strawberries. Use any other berries you have and like.
Berry Puff Pastry Cake

More puff pastry cakes:

Cremeschnitte – the best cremeschnitte – two layers of pastry filled with a heavenly creamy vanilla cream. 

Apple Rolls – apple rolls with a warming apple cinnamon filling. You can have these treats ready to serve within an hour.

Mini Croissants – two main ingredients and 30 minutes of your time: crispy, sweet, and delicious croissants.

Marzipan pastries – little parcels topped with marzipan and different kinds of berries.

PIN IT FOR LATER!

berry puff pastry cake on a cake platter
pastry cake with berries

Berry Puff Pastry Cake

Yield: 10
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

A simple cake recipe with puff pastry and lots of berries, this pastry cake looks impressive, but is so easy to make.

Ingredients

  • 500 g/ 1 lbs mixed berries, frozen (See note 1)
  • 150 g/ 5.3 oz fresh mixed berries
  • 150 g/ 5.3 oz/ ¾ cups granulated sugar
  • 1 packet of puff pastry sheets, 500 g/ 1.1 lbs or 3 sheets round puff pastry (ca 24 cm/ 9.4 inches) (fresh or frozen)
  • 500 ml/ 10.9 fl.oz/ 2 ¼ cups heavy/double cream
  • 2 packets Dr. Oetker cream stabilizer, optional (See note 2)
  • icing sugar

Instructions

  1. Place the frozen berries in a medium pan, add the sugar, mix well and bring to a light simmer. Let simmer, uncovered, for about 30 minutes or until most of the water has evaporated and the mixture has the consistency of a thick apple sauce. Let cool completely.
  2. Preheat the fan oven to 180 degrees Celsius/ 360 degrees Fahrenheit. It is better to use a fan oven, which will allow you to bake all the 3 baking trays with the puff pastry at once. Otherwise, when using a normal oven, you will have to bake one puff pastry circle after another.
  3. In the meantime take the puff pastry out of the fridge. If frozen, let stand for 10 minutes. If not frozen, you can start immediately. Cut three 24 cm/ 9.4 inches circles out of the pastry. I had two sheets of pastry, I cut one circle out of each of them, rolled together the rests and cut a third circle. I used the bottom of a 24 cm/ 9.4 inches springform, which I laid on the pastry and cut around it with a sharp knife. You could use a plate of a similar size as well.
  4. Place each pastry sheet on a baking tray lined with baking paper. Pierce the puff pastry circles with a fork all over to prevent them from puffing up too much.
  5. Bake the pastry circles for about 20-25 minutes or until nicely golden. If they puff up too much, press down the risen parts after the pastry has cooled down. Transfer the pastry on wire racks and leave to cool completely.
  6. When the pastry is cold, whip the heavy cream adding the cream stabilizer (or cornstarch substitute) according to the packet's instructions. Fold in the berry puree, taste and add a little bit of icing sugar if not sweet enough.
  7. Place one puff pastry circle on a serving plate. Spread 1/3 of the cream-berry mixture on top. Continue in the same manner with the remaining pastry circles and cream-berry mixture.
  8. Top with the fresh berries and dust with some icing sugar just before serving.
  9. Keep the cake refrigerated until ready to serve. To cut the slices it is best to use an electrical knife, which will allow you to cut nicer, cleaner slices.

Notes

  1. Fresh berries are expensive, so it is preferable to use frozen berries for the filling and fresh berries for the topping. However, if fresh are not available, you can still take the frozen ones for the topping as well, thaw them on kitchen paper which will absorb as much water as possible and place them on the cake just before serving.
  2. Cream stabilizer is not always necessary, you will have to decide yourself if the whipped cream is stable enough or not. Cream stabilizer can be replaced with a mixture of icing sugar and cornstarch in a 1:1 ratio. In this case you will mix 2 teaspoons icing sugar with 2 teaspoon cornstarch and use exactly as described in the recipe.
Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 544Total Fat: 38gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 57mgSodium: 141mgCarbohydrates: 48gFiber: 4gSugar: 22gProtein: 6g

Nutritional information is not always accurate.

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Karen

Thursday 2nd of May 2019

That looks absolutely delicious! I've never thought of using puff pastry to make a cake!

Kelly | Foodtasia

Monday 11th of February 2019

Adina, this cake is just gorgeous! The flaky layers and that beautiful berry cream! Sweet how your grandmother was so pleased with her freezer. My grandmother had the same - minus the lace table cloth! I remember she would make lots of apple pies from my grandfather's apple trees and pull one out when we came to visit. Lovely memories!

Brie

Thursday 9th of February 2017

This cake is gorgeous! I love that it’s made with just a few simple ingredients and juicy frozen berries. Don’t have a lot of puff pastry experience (even with the frozen kind) but I actually feel like I could make this :) BTW enjoying your overall theme this year, I love reading about your grandmother and childhood in Romania.

rosita vargas

Wednesday 8th of February 2017

Un postre magnífico y bello para cumpleaños una verdadera delicia algún día haré esta maravilla,abrazos.

Chris Scheuer

Tuesday 7th of February 2017

Wow, looks amazing! Being a hopeless romantic, I love the sentiment behind Valentine's Day and think this would be a delicious way to celebrate!

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