Strawberry Layer Cakes
12 servings
20 minutes
Layered pastries with strawberries are a true embodiment of European culinary sophistication. Their history traces back to French pastry traditions, where puff pastry serves as the base for many exquisite desserts. The lightness of the crispy crust, the airiness of the creamy mascarpone filling, and the bright sweet-tart flavor of strawberries, accented by subtle notes of vanilla and wine, make this dessert truly special. Strawberries add freshness and juiciness to the pastries, while powdered sugar provides a refined sweet aftertaste. It is the perfect treat for festive occasions and cozy evenings when one wants to enjoy an exquisite combination of textures and flavors.
1
Roll out the dough thinly, using powdered sugar instead of flour. Cut out circles or squares as you prefer, make cuts in several places to prevent bubbling during baking, and place on a parchment-lined baking sheet. Bake in the oven at 200 degrees for 7-10 minutes until golden brown.
- Powdered sugar: 200 g
2
For the cream, whip 200 ml of cream to stiff peaks, add 4 tablespoons of powdered sugar and 4 tablespoons of mascarpone cheese. Whip everything well again and place in the refrigerator.
- Cream 35%: 200 ml
- Powdered sugar: 200 g
- Mascarpone cheese: 4 tablespoons
3
Preparing the sauce. In a saucepan, place 100 g of strawberries, 2 teaspoons of vanilla sugar, 2 tablespoons of powdered sugar, and 50 ml of red wine (can be replaced with any fruit wine). Put on high heat and evaporate for 3-5 minutes. Blend the contents.
- Strawberry: 300 g
- Vanilla sugar: 2 teaspoons
- Powdered sugar: 200 g
- Red wine: 50 ml
4
We lay out a base of puff pastry, spread 1 teaspoon of sauce on top, use a piping bag to apply cream over the entire surface, and finally arrange the strawberries. We sprinkle the pastries with powdered sugar.
- Yeast-free puff pastry: 300 g
- Powdered sugar: 200 g
- Strawberry: 300 g