raspberrylemoneggs
Raspberry and Vanilla Puff-Pastry Cake
Crisp puff pastry filled with lemon-scented vanilla custard, cream cheese and whipped cream, finished with fresh raspberries.
From YouTube · Jan 27, 2026
Crisp puff pastry filled with lemon-scented vanilla custard, cream cheese and whipped cream, finished with fresh raspberries.
35 min
Prep time
25 min
Cook time
2 hrs
Total time
8
Yield
Ingredients
13 ingredients- VANILLA CUSTARD
- 500 ml milk
- Finely grated zest of 1 lemon
- 2 eggs
- 20 g vanilla sugar or 4 tsp vanilla extract
- 80 g sugar
- 60 g cornflour
- PASTRY
- 700 g puff pastry
- CREAM FILLING
- 250 g cream cheese
- 40 g icing sugar
- 200 ml double cream
- DECORATION
- 150 g fresh raspberries
Method
18 steps- Heat the milk with the lemon zest until steaming.
- Whisk together the eggs, vanilla sugar or extract, sugar and cornflour.
- Gradually pour the hot milk into the egg mixture while whisking.
- Return the mixture to the saucepan.
- Cook over medium-low heat, stirring continuously, until thick.
- Cover the surface of the custard and leave it to cool completely.
- Preheat the oven to 200°C (390°F), or follow the puff-pastry packet instructions.
- Roll or cut the puff pastry into equal cake layers.
- Prick the pastry lightly and bake for approximately 15–20 minutes, until crisp and golden.
- Leave the pastry to cool completely.
- Beat the cream cheese with the icing sugar until smooth.
- Add the cold double cream and whip until the mixture holds firm peaks.
- Fold the cooled vanilla custard into the cream-cheese mixture.
- Place one puff-pastry layer on a serving plate.
- Spread with the vanilla cream.
- Repeat with the remaining pastry and cream.
- Decorate with the fresh raspberries.
- Refrigerate for at least 1 hour before serving.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
