Delicious Apricot and Cream Puff Pastry Cake
This delightful cake combines the rich, buttery flavor of puff pastry with a sweet and tangy apricot filling and a creamy, luscious cream cheese layer. Perfect for any occasion, this cake is sure to impress with its taste and presentation.
Ingredients
For the Pastry:
- 2 rolls of puff pastry, each 275 grams (9.7 oz)
For the Fruit Filling:
- 500 grams (1.1 lbs) apricots
- 60 milliliters (1/4 cup) water
- 100 grams (1/2 cup) sugar
- 25 grams (1/4 cup) corn starch
- 50 milliliters (3.4 tablespoons) water
For the Cream:
- 400 grams (14 oz) pastry cream
- 16 grams (1 tablespoon + 1 teaspoon) vanilla sugar
- 50 grams (1/4 cup) sugar
- 300 grams (10.5 oz) cream cheese
Nutrition Information
- Servings: 12 slices
- Calories: 350 per slice
Preparation Time
- Preparation time: 30 minutes
- Cooking time: 30 minutes
- Chilling time: 2-3 hours
- Total time: 3 hours 30 minutes
Instructions
Preparing the Pastry
- Thaw and Roll Dough: If using frozen puff pastry, let it thaw. Gently roll out the dough. Cut a circle using the form you will bake in. Cut the remaining dough into strips and pierce with a fork. Brush with water and place in a baking dish.
- Bake Pastry Base: Preheat the oven to 200°C (390°F). Bake the pastry base for 15 minutes until golden brown.
Preparing the Fruit Filling
- Prepare Apricots: Wash the apricots, remove the pits, and cut them into cubes. Place in a cooking pot with 60 ml (1/4 cup) of water and 100 grams (1/2 cup) of sugar. Cook over medium heat until the fruit is soft.
- Thicken Filling: Dissolve 25 grams (1/4 cup) of corn starch in 50 ml (3.4 tablespoons) of water. Pour over the apricots and stir continuously until thickened. Remove from heat and set aside.
Preparing the Cream
- Mix Cream Ingredients: In a bowl, whip 400 grams (14 oz) of pastry cream with 50 grams (1/4 cup) of sugar, 16 grams (1 tablespoon + 1 teaspoon) of vanilla sugar, and 300 grams (10.5 oz) of cream cheese. Beat until smooth and creamy.
Assembling the Cake
- Layer the Cake: On a serving dish, spread a layer of the cream mixture. Place some of the baked puff pastry pieces on top, followed by another layer of cream and a layer of apricot filling. Continue layering, ending with the apricot filling on top.
- Bake Top Pastry: Cut a circle from the second puff pastry roll to the diameter of the cake. Cut this circle into 12 equal triangles. Bake these triangles at 200°C (390°F) for 15 minutes until golden brown. Remove from the oven and let cool.
- Top the Cake: Arrange the baked pastry triangles on top of the apricot filling layer. Optionally, place a dollop of jam in the center for decoration.
Final Touches
- Chill the Cake: Refrigerate the assembled cake for 2-3 hours to allow it to set.
- Decorate the Sides: Once set, crumble the remaining pieces of puff pastry and use them to decorate the sides of the cake.
Serving
- Serve and Enjoy: Slice the cake and serve. Enjoy the combination of crispy puff pastry, creamy filling, and sweet apricot goodness.
This simple yet delicious apricot and cream puff pastry cake is a delightful treat that is sure to become a favorite. Enjoy the blend of textures and flavors in each bite!