How to Make a Tasty Puff Cake for Christmas
Image credit: Lecker mit Sophie Mayer on Youtube
This tasty puff cake is divine! Looking at it makes my mouth water. It’s Lecker mit Sophie Mayer’s recipe on YouTube. It’s easy to make with quick-to-find ingredients. Trust me, it’s a really good main dessert to serve on Christmas day.
Ingredients:
- 500g puff pastry
- Water
- Berries, 250g (fresh or frozen)
- Cornstarch, 1 teaspoon
- Lemon juice (1/2 lemon)
- 350 g whipped cream
- 250g Greek yogurt
- 5 tbsp of powdered sugar
Directions:
Preheat the oven to 200 degrees Celsius.
Lay the 500g puff pastry on a baking sheet. Press into a 22cm circle using a cake molder in the center of the puff pastry. Using a knife, slice the center of each side of the excess puff pastry. Gently transfer everything to a pastry pan and separate each piece.
With a fork, poke holes in the circle-shaped pastry. Generously brush some water on the circle of pastry and sprinkle on some sugar. On a separate baking sheet, lay the other puff pastry.
Press on a 22cm circle molder and cut it into 12 pieces using a rotary baking cutter. Brush the water on each piece and sprinkle on some sugar.
Bake both pastries in the oven for about 15-20 minutes at 200C.
In a pot, pour in 250g of frozen barriers. Mix in 2 tbsp sugar, 1 tsp cornstarch, and 12 lemon juice. on and let it simmer for 2 minutes while mixing.
Pour 350g of the whipped cream into a large bowl and beat it with an electric mixer. Add in 3 tbsp of powdered sugar and mix it again. Add 250g of Greek yogurt and mix it again until it thickens. Fold using a spatula.
On a plate, place it in the circle-baked pastry and put it in the 22cm circle molder. Pour in the whipped cream mixture, then distribute with a spatula. Using a spoon, add a layer of the berry mixture and add another layer of whipped cream on top of it. For the top layer, spread a generous amount of the berry mixture on each 12-piece slice. Add berries on top for decoration.
To separate the cake from the cake molder, gently use a knife to glide along the sides of the cake and gently lift off the cake molder. For the excess baked pastry, crumble it with your hands and stick it on the sides of the cake with the whipped cream.
Enjoy every slice!
