INSTRUCTIONS:
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Unroll the puff pastry sheets on a clean surface. Using a sharp knife, cut each sheet into a square or rectangle (about the same size as your cake pan). Place the pieces onto a baking sheet lined with parchment paper. Brush each piece lightly with an egg wash (beat one egg and brush it on top of the pastry for a golden finish).
- Bake the Pastry: Bake the puff pastry in the preheated oven for 12-15 minutes, or until golden brown and puffed up. Remove from the oven and let it cool completely.
- Make the Cream Filling: In a mixing bowl, whip the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until soft peaks form. You can use an electric mixer for this to make it easier. The mixture should be smooth and thick enough to hold its shape.
- Assemble the Cake: Once the puff pastry layers have cooled, place one sheet on a serving platter as the base. Spread a layer of raspberry jam evenly on top. Then, spread a generous amount of the cream filling over the jam layer. Place the second sheet of puff pastry on top, gently pressing it down to create a sandwich.
- Garnish and Serve: Dust the top with powdered sugar and garnish with fresh berries and mint leaves. Cut the cake into slices and serve immediately for the best texture.
This Puff Pastry Cream and Jam Cake is light, indulgent, and full of flavor. The layers of crispy pastry, creamy filling, and fruity jam come together perfectly for a delicious dessert that’s sure to become a favorite. Enjoy!
ADVERTISEMENT
