Preparing the Cream
- Mix Cream Ingredients: In a bowl, whip 400 grams (14 oz) of pastry cream with 50 grams (1/4 cup) of sugar, 16 grams (1 tablespoon + 1 teaspoon) of vanilla sugar, and 300 grams (10.5 oz) of cream cheese. Beat until smooth and creamy.
Assembling the Cake
- Layer the Cake: On a serving dish, spread a layer of the cream mixture. Place some of the baked puff pastry pieces on top, followed by another layer of cream and a layer of apricot filling. Continue layering, ending with the apricot filling on top.
- Bake Top Pastry: Cut a circle from the second puff pastry roll to the diameter of the cake. Cut this circle into 12 equal triangles. Bake these triangles at 200°C (390°F) for 15 minutes until golden brown. Remove from the oven and let cool.
- Top the Cake: Arrange the baked pastry triangles on top of the apricot filling layer. Optionally, place a dollop of jam in the center for decoration.
Final Touches
- Chill the Cake: Refrigerate the assembled cake for 2-3 hours to allow it to set.
- Decorate the Sides: Once set, crumble the remaining pieces of puff pastry and use them to decorate the sides of the cake.
Serving
- Serve and Enjoy: Slice the cake and serve. Enjoy the combination of crispy puff pastry, creamy filling, and sweet apricot goodness.
This simple yet delicious apricot and cream puff pastry cake is a delightful treat that is sure to become a favorite. Enjoy the blend of textures and flavors in each bite!
