Homemade Cake with Puff Pastry

"Get the puff pastry out of the fridge and whip up the cream because this cake needs to sit for awhile before you serve it."
Preparation30 min.
Cooking50 min.
Тotal80 min.
Be the first to cook this recipe
  • Views379
  • Views per month16
  • Views per week1
  • Rating3.7 out of 5


  • puff pastry - 2 sheets
  • nuts - 2/3 cup (150 g) crushed
  • raisins - 2/5 cup (100 g), soaked in rum
  • for the cream
  • pudding - 2 packs
  • milk - 4 1/5 cups (1 liter)
  • sugar - 1 - 2 cups
  • rum essence - 1 ampule
  • butter - 1 cup (250 g)
Puff Pastry Cake

How to cook

Bake each sheet of puff pastry in a tray in the oven. Once the sheets become nice and red, take them out and allow to cool. Divide each sheet using a knife into separate sheets - 2 sheets give you 4 total (or more). Prepare the pudding according to the package directions, dissolve it in part of the milk and add to the boiled milk and sugar.

Add the rum essence and stir until thickened. Leave the finished pudding to cool completely (at room temperature). Beat the soft butter into a fluffy and smooth cream with a mixer for an extended amount of time. The pudding and butter must be at the same temperature, otherwise the cream will not form well.

Add the cooled pudding to the butter in portions and beat until you get a homogeneous buttercream. Bind the individual puff pastry sheets with this cream. Sprinkle each one with raisins and a little splash of rum, then cream and crushed nuts on top.

Brush the top of the cake with plenty of cream and make decorations as desired. Put it in the refrigerator for 1 night / day before serving.


5 1
4 1
3 0
2 1
1 0
Give your rating:



Be the first to comment