Layered Pastry Cake
A multi-layer puff pastry treat made with quick tart crust, custard, and strawberries.
Ingredients
Cake flour (for quick tart dough)
100 g
Milk (for quick tart dough)
50 g
Salt (for quick tart dough)
1.5 g
Butter (for quick tart dough)
70 g
Egg yolk (for custard)
60 g
Sugar (for custard)
60 g
Cake flour (for custard)
20 g
Milk (for custard)
250 g
Vanilla bean (for custard)
1/5
Butter (for custard)
20 g
Rum (for custard)
5 g
Powdered sugar (for decoration)
a pinch
Strawberry (for decoration)
to taste
Instructions
1
Prepare the dough
Refer to steps (1) through (7) on page 54 for making the quick tart dough. Roll it out into a thin sheet with a rolling pin and poke small holes all over the surface.
2
Bake the dough
Place on the back of a baking tray and bake in the oven at 200–220°C for 10 minutes. Once the dough has puffed up, flip it onto a wire rack. Using the back of the baking tray makes it easier to invert onto the rack.
3
Cut the dough
Once baked, cut the dough into three equal portions.
4
Make the custard
Pour the milk and vanilla bean into a saucepan and heat. In a bowl, whisk the egg yolks and sugar until pale and fluffy, then sift in the flour all at once and combine. Pour some of the hot milk into the egg mixture to temper (returning the rest of the milk to the heat). Once the milk comes to a boil, pour the contents of the pot into the bowl, mix well over high heat, then remove from the heat and stir in the butter, followed by a splash of rum. Chill in the refrigerator to cool [refer to steps (17) through (23) on page 43 for the 'Cream Fruit Tart'].
5
Pipe the custard
Transfer the cooled custard to a piping bag and pipe it over the dough from step (2).
6
Layer the fruit and cream
Cut the strawberries in half, pipe the cream on top, and arrange them on the dough. Repeat this process twice to build a three-layer cake.
7
Decorate
Sprinkle a little powdered sugar over the top layer and decorate with strawberries.
