Instructions
1. Bake the Pastry Discs
• Preheat your oven to 200°C.
• Cut two large circles out of your puff pastry sheets (use a cake tin as a guide).
• The Top Layer: Take one circle and score it into 8 or 10 wedges (like a pizza), but don't cut all the way through. This makes it easier to slice the cake later without crushing the cream.
• Place on parchment paper, prick the bottom disc with a fork (to keep it flat), and bake both for 15–20 minutes until golden and puffed. Let them cool completely.
2. Prepare the Filling
• In a large bowl, whisk the heavy cream, mascarpone, powdered sugar, and vanilla until stiff peaks form. The mascarpone is the secret to making the cream stable enough to hold that height!
• Put the cream into a piping bag with a large star tip.
3. Assemble the Layers
• Base: Lay the flat pastry disc on your serving plate.
• Jam: Mix the jam with a squeeze of lemon juice to loosen it, then spread a thick layer over the base.
• Cream: Pipe a thick layer of the mascarpone cream over the jam. Use a "dollop" motion around the edges to get those beautiful ridges seen in your photo.
• The Crown: Gently place the scored pastry disc on top.
4. Finishing Touches
• Dust the entire top generously with powdered sugar.
• Pipe a final swirl of cream in the very center.
• Pile your fresh berries and mint on the central cream peak.
Pro Tips for Success
• Keep it Cold: Ensure your cream and mascarpone are straight from the fridge before whipping; otherwise, the "walls" of the cake might slump.
• The "Clean Cut": Since puff pastry is flaky, use a serrated bread knife and a gentle sawing motion when you're ready to serve.
• Serve Fresh: This cake is best eaten within 2–3 hours of assembly so the pastry stays shatteringly crisp.
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