Berry Slice Cake is a very delicious and fresh creamy dessert that we can make with either fresh or frozen fruit!
We can vary the fruit by making a compote with sugar and fresh fruit, also using peaches and apricots or a mix of the two depending, as always, on personal taste!
BERRY SLICE CAKE
The kitchen of ASI
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Berry Slice Cake Recipe
- 2 packs puff pastry
- 250 g berries (fresh or frozen mixed (raspberries, blackberries, strawberries for me))
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 lemon (only filtered juice)
- 350 ml heavy cream
- 3 tablespoons powdered sugar
- 250 g Greek yogurt
Tools for Berry Slice Cake Recipe
- Rings
- Electric whisks
- Stand mixers
FOR THE PREPARATION OF THE BERRY SLICE CAKE RECIPE…
1) With a ring or a plate, I trace a circle of 9 inches in diameter with a roll of ready puff pastry and brush it with a little water, prick it with a fork, add a little granulated sugar, and bake at 390°F for about 15 minutes or until the puff pastry circle is golden.
IMPORTANT We must bake even the scraps, meaning the parts outside the circle but part of the roll, because they will then be crumbled with fingers and will cover all the edges of the slice cake with cream and jam!
2) With the second roll, I trace a circle of 8 inches, brush it with water, add a pinch of sugar, and cut it into 12 slices with a knife or a pizza cutter and bake until golden, also including the scraps from the package of pastry
3) In a small pan, I put the berries with sugar, cornstarch, and lemon juice and leave on moderate heat to thicken like a fruit compote AND LET IT COOL.
4) I begin to whip the cream and add 3 tablespoons of powdered sugar during the process, then add the plain Greek yogurt.
5) Now I assemble the cake and place the whole golden puff pastry circle on the serving plate, and if I have the ring, I close it with the tool to better seal the layered cake with puff pastry, cream, and berries.
6) I make a layer of whipped cream and Greek yogurt, then a second with part of the creamy mixed berries.
7) I add another portion of the white cream and the rest of the berries, leveling the cake well with whipped cream, yogurt, and berries.
8) I then arrange the 12 slices of puff pastry covering all the cream and fruit.
9) I put it in the fridge for a couple of hours and at the moment of tasting sprinkle the berry slice cake with powdered sugar and after crumbling the puff pastry scraps cover all the edges gently with your palm.
And a dessert truly delicious, fresh, and summery!
RETURN TO THE HOME FOR NEW AND TASTY RECIPES from the LA CUCINA DI ASI blog
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOUTUBE TWITTER and on the blog page on Facebook to not miss any recipes or specials and comment with me on the various preparations!!!
Copyright © 2022 Annalisa Altini, All rights reserved
Annalisa recommends…
Eat it quickly… the puff pastry becomes soggy terribly and loses its crunchiness!
