Pastry Torte with Berries, Cherries and Cream
A flaky pastry torte filled with fresh berries, cherries and cream is a recipe featuring fresh ingredients from the cherry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 sheets large puff pastry (frozen)
- 50 g gooseberry jam
- 500 g sour cherries (drained)
- 200 g black gooseberries
- 200 g red gooseberries
- 140 ml cherry juice
- 80 g sugar
- 3 tsp cornstarch
- 500 ml whipping cream
- flour (for the work surface)
- powdered sugar (for dusting)
- red gooseberries (for garnish)
Instructions
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1.
Preheat oven to 180°C fan.
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2.
Thaw dough. Roll out each sheet into 28 cm circles on a floured surface (or cut with a springform). Divide two sheets into 16 pieces (future torte size). Place all three sheets on parchment-lined tray and bake for about 15 minutes until golden brown. Remove and cool.
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3.
Wash gooseberries, strip stems and drain well.
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4.
Wash cherries, pit and drain.
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5.
Whisk 3 tbsp cherry juice with cornstarch until smooth. Boil remaining cherry juice with sugar and stir in cornstarch. Remove from heat and fold in cherries and gooseberries. Let cool.
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6.
Beat cream to stiff peaks.
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7.
Place uncut pastry sheet on a cake plate, spread half the jam over it, top with half the berries and spread half the cream. Place second (divided) sheet on top and repeat the layering so that all berries and cream are used. Finish with last divided sheet and dust with powdered sugar. Top with washed and dried gooseberries and serve.
