Layered Raspberry Cream Cake
A light and airy cake with layers of whipped cream and fresh raspberries, topped with crushed nuts and mint. Perfect for a special dessert without much fuss.
- Total time
- 45 min
- Servings
- 8
- Calories
- 420
- Protein
- 5g
Ingredients
- 1 package (about 17.3 oz) puff pastry sheets
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- ¼ cup chopped nuts (e.g., pistachios or almonds)
- 6 leaves fresh mint leaves
Instructions
- 1
Preheat oven to 400°F. Roll out the 1 package puff pastry sheets on a floured surface to 1/8-inch thickness. Cut into 3 equal rectangles and prick with a fork.
- 2
Place the 3 pastry rectangles on a baking sheet lined with parchment. Bake until golden and puffed, about 15 minutes. Cool completely on a wire rack.
- 3
In a large bowl, beat 2 cups heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 3-4 minutes.
- 4
Place one pastry layer on a serving plate. Spread one-third of the whipped cream over it. Top with 1 cup raspberries, gently pressing them into the cream.
- 5
Add the second pastry layer, another one-third of cream, and the remaining 1 cup raspberries. Top with the third pastry layer and spread the remaining cream over the top and sides.
- 6
Sprinkle 1/4 cup chopped nuts over the top. Garnish with 6 mint leaves. Chill for at least 30 minutes before slicing to set the layers.
- 7
Slice and serve cold. Store leftovers in the refrigerator.
Tools you’ll need
- baking sheet
- parchment paper
- rolling pin
- mixing bowl
- electric mixer
- spatula
- serving plate
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