Puff Pastry Cake

This Puff Pastry Cake is made of 3 layers of flaky sugared puff pastry layered with vanilla bean créme fraîche whipped cream and a red and black currant jam. It’s perfect for anytime of year and the flavors can be adjusted for the seasons!

What do red currants taste like? Are they sweet or sour?

Currants are difficult to describe if you’ve never had one but they kind of have a berry flavor like are raspberry but are far more tart and sour than raspberries or blueberries. They are smaller than a blueberry with very thin skin that bursts when you bite it.

What can I use instead of currant jam?

If currants or currant jam aren’t available where you live, raspberry jam, cherry jam, apricot jam, or even a couple swirled together will be delicious!

What can I use instead of créme fraîche?

Sour cream is actually the closest alternative to créme fraîche in terms of consistency and flavor but if you want a slightly more stable whipped cream, I recommend using cream cheese instead!

What brand of puff pastry is best?

You are more than welcome to make your own puff pastry from scratch but I tend to find it not really worth the time and effort that it takes. I prefer to buy frozen puff pastry and I have tried quite a few…If you want the best, best ingredients, best flake, best everything (except price) Dufour puff pastry is for you. However, if you’re looking for a more budget friendly option especially for a three layer cake, the puff pastry from Pepperidge farm is great and what I’ve used here!

Can this cake be made in advance?

Yes! Just not too far in advance. It’s great if you can make it a couple hours in advance because it will allow the cake to firm up a little and even the day before is ok but the puff pastry starts to lose it’s beautiful flake over time.

Additional Recipes to try:

• Vanilla Puff Pastry Ice Cream Cake
• Red Currant Cake
• Puff Pastry Plum Tart

Tips for making a Puff Pastry Cake

Currant Jam

• If you find that you have over reduced the jam, simply stir in a bit of water while the jam is still warm to thin it out to your desired consistency.
• Be sure to allow the jam to cool completely before using it in the assembly. The jam can be made up to 5 days in advance.

Puff Pastry Layers

• Make sure your oven is hot enough. I prefer to bake all puff pastry at or around 450 F no matter the package instructions because I find it gives the best puff and bake.
• Allow the layers to cool completely before assembling the cake.
• For best results make sure to line up the precut rounds when stacking the cake, this way you won’t need to cut through any puff pastry except the bottom base which will keep the filling from squeezing out.

Créme Fraîche Whipped Cream

• I love the flavor of créme fraîche with the currants but you could also use sour cream for a similar flavor or cream cheese for a more stable cream.
• Make sure both the cream and créme fraîche are cold when you go to whip them as it will help create the best structure.
• Be sure not to over whip the cream. If you’re unsure whether it is set or not, place it in the fridge for 10 minutes and check to see how firm it is then.

Ingredients

• Granulated Sugar: The reason for granulated sugar is that it sweetens and thickens the currants, turning them into a jam. It is also in the créme fraîche whipped cream and rolled onto the puff pastry.
• Red & Black Currants: Fresh or frozen currants are best but you can substitute a currant jam or any other tart jam in the place of this.
• Puff Pastry: I prefer to buy ready made frozen puff pastry but you can also make your own. The size of the cake will somewhat depend on your sheets of puff pastry.
• Créme Fraîche: Similar to sour cream, créme fraîche has a similar tang and consistency which tastes yummy with the rich heavy cream. However, sour cream can be used in it’s place as well as cream cheese for a more stable filling.
• Fine Sea Salt: I use fine sea salt in the whipped cream to enhance the flavors and balance out the sweetness.
• Vanilla Bean Paste: Vanilla bean paste adds flavor and those beautiful flecks of vanilla to the cream but vanilla extract can be used in it’s place as well.
• Heavy Cream: Heavy cream or heavy whipping cream both work for the whipped cream portion as long as they are cold!

How to make a Puff Pastry Cake

Currant Jam

• In a large, heavy bottomed pot, add in the rinsed currants along with the sugar.
• Place over medium low heat, whisking regularly until it starts to bubble and reduce. Then cook for another 10-15 minutes until the foaming bubbles start to dissapate and it seems to thicken.
• Remove the pot from the heat and allow it to cool. If it thickens too much, stir in a bit of warm water to loosen it. It should be thick and jam like but not firm.

Puff Pastry Layers

• Preheat the oven to 450 F and place a rack in the center of the oven.
• Sprinkle the top of one or two sheets of puff pastry with 1 teaspoon of granulated sugar. Use a rolling pin to roll over the pastry and press the sugar in.
• With a knife, trace around a circular shape on the pastry to cut the sheets into circles.
• If your baking sheet fits two sheets, bake two sheets. But, if it only fits one, do one at a time.
• Bake the pastry for about 15 minutes, then rotate the baking sheet 180 degrees and bake for another 10 minutes until golden brown and flaky.
• Remove the baking sheet from the oven. Immediately flatten the layers by pressing the air out with a metal spatula and leave the pastry to cool completely.
• Repeat these steps until all three layers have been baked.
• Once completely cooled, cut two of the layers, individually into 8 “cake/pie” slices.

Whipped Cream

• In a large metal mixing bowl add in the créme fraîche, vanilla bean paste, sugar, salt, and heavy cream.
• Use an electric mixer to whip, first on low and then increasing the speed to high if using a handheld and medium high if using a stand mixer. Whip until clear lines form.
• Place the bowl in the fridge until ready to assemble.

Assemble

• Place the uncut layer of puff pastry on a cake stand or the tray you plan to serve the cake from.
• Top it with half of the créme fraîche whipped cream, keeping a 1″ border clear all the way around.
• Carefully spoon or pipe half of the jam over the layer of whipped cream. It doesn’t need to be a complete layer, more so just evenly distributed.
• One by one, place the cut pieces of one of the layers of puff pastry, sugar side up, over the jam, recreating the full circle.
• Repeat with the cream and jam steps over this layer of puff pastry and finish off with the final layer of pastry pieces making sure the cut lines line up with the cuts of the layer below.
• Place the cake in the fridge for at least 30 minutes to an hour.
• To serve, slice through where the cuts are already made and then press down through the bottom layer of pastry. This will give the cleanest slices and keep the filling from oozing out.
• Store leftovers, uncovered in the fridge.

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