Name: Raspberry and Vanilla Puff-Pastry Cake
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 8 servings
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.