Puff Pastry Cream and Jam Cake

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A flaky, creamy, bakery-style dessert that looks impressive but is surprisingly easy to make

This Puff Pastry Cream and Jam Cake is a true showstopper. It layers golden, buttery puff pastry with silky vanilla cream and sweet fruit jam, creating a perfect balance of crisp, creamy, and fruity textures. Popular in European cafés and home bakeries, this cake is ideal for celebrations, afternoon tea, or whenever you want a dessert that feels luxurious without complicated techniques.

Ingredients

For the Puff Pastry Layers

  • 2 sheets puff pastry (store-bought or homemade), thawed if frozen
  • 2 tablespoons granulated sugar (for sprinkling)
  • Powdered sugar, for dusting (optional)

For the Vanilla Pastry Cream

  • 2 cups (480 ml) whole milk
  • 3 large egg yolks
  • ½ cup (100 g) granulated sugar
  • ¼ cup (30 g) cornstarch
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Filling

  • ¾–1 cup fruit jam (strawberry, raspberry, apricot, or mixed berry work beautifully)

Optional Garnish

  • Fresh berries
  • Whipped cream rosettes
  • Mint leaves

Instructions

Bake the Puff Pastry

  1. Preheat oven to 200°C / 400°F.
  2. Line a baking sheet with parchment paper.
  3. Place puff pastry sheets on the tray and prick all over with a fork to prevent excessive puffing.
  4. Sprinkle lightly with granulated sugar.
  5. Bake for 15–18 minutes, or until golden brown and crisp.
  6. Let cool completely. If very puffy, gently press down with another baking tray while warm.

Make the Pastry Cream

  1. Heat the milk in a saucepan over medium heat until just steaming (do not boil).
  2. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth and pale.
  3. Slowly pour warm milk into the egg mixture, whisking constantly.
  4. Return mixture to the saucepan and cook over medium heat, whisking, until thickened (about 3–5 minutes).
  5. Remove from heat, stir in butter and vanilla.
  6. Transfer to a bowl, cover with plastic wrap touching the surface, and cool completely.

Assemble the Cake

  1. Place one puff pastry layer on a serving plate.
  2. Spread an even layer of jam over the pastry.
  3. Spoon or pipe a thick layer of pastry cream on top.
  4. Add the second puff pastry layer gently.
  5. Dust with powdered sugar or decorate as desired.

Method Summary

  • Bake crisp puff pastry
  • Cook smooth vanilla pastry cream
  • Layer pastry, jam, and cream
  • Finish with sugar or garnishes

A Little History

Layered puff pastry desserts have roots in French and Central European pastry traditions, where bakers combined laminated dough with custards and fruit preserves. This style of cake is inspired by classics like mille-feuille, adapted into a more home-friendly and rustic presentation.

Tips for Success

  • Chill the pastry cream well for clean layers
  • Use seedless jam for smoother slicing
  • Assemble shortly before serving for maximum crispness

Nutritional Notes (Approx. per slice)

  • Rich in energy and carbohydrates
  • Provides calcium and protein from milk and eggs
  • Best enjoyed in moderation as a special treat

Why Everyone Loves It

  • Crispy + creamy texture contrast
  • Beautiful layered presentation
  • Customizable with different jams and flavors
  • Perfect for guests and special occasions

Conclusion

This Puff Pastry Cream and Jam Cake proves that elegant desserts don’t have to be complicated. With simple ingredients and classic techniques, you get a bakery-quality cake that’s guaranteed to impress family and guests alike. One slice is never enough!

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