Puff pastry cake with cherries
8 servings
90 minutes
Cherry puff pastry cake is an exquisite dessert of European cuisine, combining airy layers of crispy dough with delicate custard, fragrant vanilla, and refreshing tartness of cherries. Its roots trace back to the traditions of French and Italian baking, where the art of creating layered cakes has been perfected. The cream infused with hints of limoncello adds lightness and sophistication. The cake's flavor unfolds in a balance of sweetness and slight tartness, while the texture surprises with the contrast of crispy dough and soft cream. This dessert will adorn any festive table and delight guests with its rich aroma and refined taste.
1
Custard: heat milk with split vanilla pod and sliced lemon zest (not grated) on the stove and turn off before boiling, let it sit for 10 minutes with the lid closed.
- Milk: 1 l
- Lemon zest: 1 tablespoon
- Vanilla pod: 1 piece
2
Mix the yolks separately with 250 g of powdered sugar. Add corn starch and mix again.
- Egg yolk: 7 pieces
- Icing sugar: 300 g
- Cornstarch: 60 g
3
Strain the milk through a sieve to remove the lemon zest and vanilla pod.
- Milk: 1 l
4
Gradually add yolks to the milk, add flour, stirring constantly to avoid lumps. Then bring to thickness over heat.
- Egg yolk: 7 pieces
- Wheat flour: 3 tablespoons
5
Remove from heat and add limoncello (optional).
- Limoncello: 50 ml
6
Cool before use.
7
Cake: take three packs of ready-made puff pastry. Spread baking paper on a baking sheet, place a sheet of dough, and put it in a preheated oven at 180 degrees for 15 minutes until fully cooked. Do this with all three sheets of dough. Let cool.
- Puff pastry: 3 pieces
8
Place one puff pastry layer on a plate, spread half of the custard over it, and arrange half of the pitted cherries around the edge of the layer.
- Pitted cherries: 100 g
9
Place the second layer on top, spread the remaining half of the cream (leave 2 tablespoons of cream), slightly crush the remaining cherries to release some juice into the cream, and place them in the center of the layer.
- Pitted cherries: 100 g
10
Spread 2 tablespoons of cream on the cherry to strengthen the layers of dough, so the top layer will sit more firmly.
- Icing sugar: 300 g
11
Place the third layer and sprinkle with powdered sugar.
- Icing sugar: 300 g
