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But how much I like the Puff Pastry Cake, I like the texture, the crunchiness and the crumbly of the PUFF PASTRY, the softness and the sweetness of the DIPLOMATIC CREAM! Today I wanted to add wild berries to make it even more summery! A unique delicacy!
You can leave it without fruit, only diplomatic cream or add drops of chocolate, or opt for a good jam, or you can enrich it with fresh fruit, in this period with peaches, cherries, melons, etc.
You can also leave it "naked" in the video I show you how to make it beautiful by decorating the edges, or finish it, like I did, with cream,
thus making it a DECORATED CAKE suitable for any occasion!
In this case I made it for the wedding anniversary of my sister Lory and my brother-in-law Enzo! ❤️
🛑IMPORTANT! Treat the PUFF PASTA with water and sugar before putting it in the oven to create a WATERPROOF layer and to ensure that it does not soften in contact with the cream!
🛑 TIP! If you need a smaller cake, cut the dough into 2 or 3 or you can make it round!
1:12 🌡️ Cooking in the oven already at a temperature of 190° Static 185° Ventilated for about 20-25 minutes
📝 Ingredients: Cake x10-12 people
4 rolls of rectangular puff pastry
600 g Custard recipe here 👉
400 ml Vegetable whipping cream
300 g Frozen berries
4 spoons of Sugar
Lemon
📝To decorate:
300ml whipped cream
Fresh flowers or simply berries
Powdered sugar
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