Name: Strawberry Puff-Pastry Cake
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings
Ingredients: PUFF PASTRY; 800 g puff pastry; STRAWBERRY CUSTARD; 2 eggs; 1 egg yolk; 10 g vanilla sugar; 120 g sugar; 35 g cornflour; 300 ml milk; 50 g butter; 200 g frozen strawberries; CREAM AND ASSEMBLY; 200 ml double cream; 50 g icing sugar; 200 g fresh strawberries, sliced

Method

19 steps

Preheat the oven to 200°C (390°F), or use the temperature stated on the puff-pastry packet.
Roll or cut the puff pastry into equal cake layers.
Place the pastry on lined baking trays and prick it lightly with a fork.
Bake for approximately 15–20 minutes, until well risen and golden.
Leave the pastry layers to cool completely.
Whisk together the eggs, egg yolk, vanilla sugar, sugar and cornflour.
Heat the milk and butter in a saucepan until steaming.
Gradually whisk the hot milk into the egg mixture.
Return everything to the saucepan.
Cook over medium-low heat, whisking constantly, until the custard is thick.
Add the frozen strawberries and cook briefly until softened.
Blend or crush the strawberries into the custard if a smoother filling is desired.
Cover the surface of the custard and leave it to cool completely.
Whip the cream with the icing sugar until it holds firm peaks.
Place one puff-pastry layer on a serving plate.
Spread over some of the strawberry custard.
Add a layer of sliced fresh strawberries and whipped cream.
Repeat the layers, finishing with puff pastry.
Refrigerate for at least 1 hour before slicing.