Puff Pastry Cream & Jam Cake
A flaky, creamy dessert with layers of golden puff pastry, silky vanilla cream, and sweet jam. Perfect for parties or weekend baking!
Ingredients
For the pastry
2 sheets puff pastry, thawed
1 egg (for egg wash)
1 tbsp milk
For the cream filling
2 cups (500 ml) milk
4 egg yolks
1/2 cup (100 g) sugar
1/4 cup (30 g) cornstarch
1 tsp vanilla extract
2 tbsp butter
For the jam layer
1/2 cup raspberry, strawberry, or apricot jam
Optional topping
Powdered sugar
Fresh berries
Instructions
Bake the puff pastry
Preheat oven to 200°C (400°F).
Roll out puff pastry slightly and place on baking trays lined with parchment paper.
Prick with a fork to prevent puffing too much.
Brush with egg mixed with milk.
Bake for 15–18 minutes until golden and crisp.
Cool completely.
Make the pastry cream
Heat milk in a saucepan until warm.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour warm milk into the egg mixture while whisking.
Return everything to the saucepan and cook over medium heat until thick.
Stir in vanilla and butter.
Cover with plastic wrap touching the surface and chill.
Assemble the cake
Place one puff pastry sheet on a serving plate.
Spread the pastry cream evenly.
Add a thin layer of jam over the cream.
Top with the second pastry sheet.
Finish
Dust generously with powdered sugar.
Chill for 1 hour before slicing for neat layers.
Tips
Raspberry jam gives a classic bakery-style flavor.
For extra richness, fold whipped cream into the cooled pastry cream.
Best served chilled the same day for maximum crispiness.
