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.

Prep Time30

Cook Time1

Chilling1

Total Time2 30

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: créme fraîche, currants, jam, puff pastry

Servings:

Calories: 761kcal

Equipment

Electric Mixer

Ingredients

Currant Jam

250 grams red currants fresh or frozen, off the stem
150 grams black currants fresh or frozen, off the stem
140 grams granulated sugar

Puff Pastry

3 sheets puff pastry frozen and thawed, each sheet is 245 grams
3 teaspoons granulated sugar

Créme Fraîche Whipped Cream

200 grams créme fraîche
50 grams granulated sugar
1 teaspoon vanilla bean paste
1/4 teaspoon fine sea salt
180 grams heavy cream cold

Instructions

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 dissipate 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 and immediately flatten the layers by pressing the air out with a metal spatula. 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.

Notes

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.

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