← All recipes

🍽️ Raspberry Cream Puff Pastry Cake

2823 kcal · 30 min · 4 servings

Ingredients

• 1 packet Puff Pastry (frozen)
• 100 g soft Butter
• 200 g Raspberries (fresh or frozen)
• 40 g Sugar
• 200 g Whipping Cream
• Flour (for the work surface)
• Baking Paper (for the mold)
• Powdered Sugar (for dusting)

Instructions

1. 1. Let the puff pastry sheets thaw side by side.
2. 2. Spread one sheet thinly with the softened butter.
3. 3. Place the second sheet on top.
4. 4. Place the third sheet without butter on top.
5. 5. Roll out the dough on a lightly floured work surface.
6. 6. Place the pan on top as a template.
7. 7. Cut out a perfect round base.
8. 8. Line the pan with baking paper.
9. 9. Place the dough base inside the pan.
10. 10. Cut the base into 12 equal pieces.
11. 11. Sprinkle the dough with one tablespoon of sugar.
12. 12. Press the dough down slightly.
13. 13. Prick the dough several times with a fork.
14. 14. Preheat the oven to 225 degrees.
15. 15. Place the pan directly on the oven floor for 2 minutes.
16. 16. Move the pan to the center of the oven.
17. 17. Bake the cake for 10 to 12 minutes.
18. 18. Remove the pan from the oven.
19. 19. Let the cake cool.
20. 20. Whip the cream with the remaining sugar until stiff.
21. 21. Set aside 4 tablespoons of cream for decoration.
22. 22. Spread half of the remaining cream on 6 pastry pieces.
23. 23. Place raspberries (except 12 pieces) on the cream.
24. 24. Spread the second half of cream over the raspberries.
25. 25. Cover the cake with the remaining pastry pieces.
26. 26. Pipe the reserved cream using a piping bag with a large star tip.
27. 27. Place the remaining raspberries on the cream.
28. 28. Dust the cake with powdered sugar.
29. 29. Serve the cake.

Nutrition per serving

• kcal: 2823
• Protein: 21 g · Fett/Fat: 235 g · Carbs: 160 g