Puff pastry cake with cherries and sweet cream

Fine and light cake with sweet and sour cherry filling and sweet cream, a real refreshment in this summer heat. It is best if served the same day it is made, while the crust is still fresh and crispy.


– 500 g of puff pastry

Hanging stuffing

– 700 g of jam in compote (or 1 large jar)
– 1 bag of strawberry pudding
– 1/2 lemon (juice)
– 50 g of sugar
– 1 vanilla

Sweet cream filling

– 1 l cream for slag
– 2 spoons of sugar
– 2 vanilla


First, make the cherry filling by draining the cherries and separating 16 of the most beautiful cherries for decoration.

Measure the liquid from the compote, then add more water so that you get 500 ml.

Bring 2/3 of the liquid to a boil, and in a bowl mix the pudding mix, sugar, vanilla, lemon juice and the rest of the liquid, and mix well.

Add the pudding mixture to the boiled liquid and cook, stirring constantly, until everything thickens like greens.

Remove from heat.

Transfer the cooked greens to a bowl and separate 4-5 tablespoons of greens into a smaller bowl. Add the drained cherries to the rest of the greens and mix well.

Cover everything with plastic film so that the crust does not stick on the surface and let everything cool completely.

In the meantime, bake the puff pastry crust by dividing the dough into three equal parts.

Roll out each part into a circle the size of a serving plate, because the dough will shrink during baking and the size of the crust will correspond to the plate.

Before baking, prick the dough with a fork so that it puffs up less and cut the edges nicely. Bake the crust on baking paper and on the back of the tray for 10-15 minutes at 170 degrees.

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