Puff Pastry Cream and Jam Cake is proof that you don’t need a bakery degree to create something soooo good. It’s a weeknight rescue that delivers a classy look and a chef’s kiss experience for any celebration. Once you master the crisp, flat-bake technique, the flavor combinations are endless. Enjoy the crunch!
Frequently Asked Questions
Can I use whipped cream from a can?
For this recipe, it’s not recommended. It won’t follow the structural “regulations” needed to hold up the pastry, and the cake will collapse. Freshly whipped cream is soooo good and worth the effort!
Why is my pastry soggy?
You likely assembled it while the pastry was still warm, or it sat too long. To keep that classy look, assemble as close to serving as possible.
How do I make it look professional?
Use a piping bag for the cream! Small “dollops” around the edges give it a chef’s kiss boutique patisserie finish.
