Layered Cake with Fresh Berries and Cream
Baking and Desserts | Russian cuisine
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
6
Description
Layered cake with fresh berries and cream
Ingredients
- Puff Pastry - 17.6 oz
- Condensed Milk - 1 can
- 33% Cream - 7 fl oz
- Blackberry - 14.1 oz
- Raspberry leaves - 6.3 oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Roll each sheet of dough to a thickness of 2 mm. Cut the sheets into 4 equal squares. Line a baking tray with parchment paper. Bake the sheets of dough one at a time, each for 7 to 10 minutes.
Step 3
During baking, the layers of dough will rise nicely. If desired, you can divide each of them into 2 parts, which will help the cake soak up the cream more quickly.
Step 4
Chill the cream and whip it until it reaches the consistency of thick sour cream. Then, while continuing to whip, gradually add the condensed milk.
Step 5
Place the first layer on a plate and spread cream over it (divide the total amount of cream into as many parts as you have layers). On top of the cream, add a small amount of blueberries, distributing the berries evenly across the layer.
Step 6
Cover with the second layer, spread cream on it, and arrange raspberries on top. Alternate the layers until all the layers are used up. Generously spread cream on the top layer. Try to also coat the sides of the cake with cream.
Step 7
If you have some leftover dough while baking or cutting the layers, chop the scraps with a knife and sprinkle them over the cake.
Step 8
Place the cake in the refrigerator for 4–5 hours to allow the layers to soak up the cream and the aroma of fresh berries.
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