Italian · Dessert
Layered Puff Pastry Cream Cake
A lightened take on Italian layered puff pastry cream cake, pairing thin crisp sfoglia layers with a protein-boosted vanilla cream made from cottage cheese and Greek yogurt instead of heavy custard and butter cream.
$1
35 minsPrep
16 minsCook
86 minsTotal
HardLevel
Nutrition per serving
229Calories
13.1gProtein
7.6gFat
27.3gCarbs
8.4gSugar
2.5gFiber
382mgSodium
66mgChol
4.3gSat Fat
153mgPotassium
89mgCalcium
1.4mgIron
0.4mcgVitamin B12
5.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Italian hot chocolate
local
Moscato d'Asti
international
vegetarian
sweet-spot
Instructions
1
Rub the cold cubed butter into the sifted flour and salt until it resembles coarse crumbs, then bind with the iced water into a shaggy dough.
2
Pat the dough into a rough rectangle, wrap and rest in the fridge for 20 minutes before rolling thin on a lightly floured surface.
3
Fold the dough into thirds like a letter, turn 90 degrees and roll out again; repeat this fold-and-roll twice more to build thin layers, then chill for 15 minutes.
4
Cut the rested dough into two equal rectangles, prick all over with a fork, and bake on a lined baking sheet at 200C/400F for 14-16 minutes until puffed and deep golden.
5
Cool the baked pastry rectangles completely on a wire rack, then carefully split each in half horizontally to give four thin layers total.
6
Blend the cottage cheese until completely smooth, then whisk in the greek yogurt, whey protein isolate, cornstarch, sugar and egg yolk until no lumps remain.
7
Gently heat this mixture in a small pan over low heat, stirring constantly, until it thickens into a custard-like cream; remove from heat and stir in the vanilla extract.
8
Let the cream cool to room temperature, then fold half the raspberries through it.
9
Layer the pastry rectangles and cream alternately to build two individual stacked cakes, finishing with a pastry layer on top.
10
Dust the tops with cocoa powder and scatter the remaining raspberries over just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g sifted all purpose flour
- 0.4 oz10g cold, cubed butter
- 0.4 oz12g iced water
- 0 oz1g salt
- 2.5 oz70g blended smooth cottage cheese lowfat
- 1.2 oz35g greek yogurt
- 0.4 oz10g vanilla flavoured whey protein isolate
- 0.2 oz6g cornstarch
- 0.4 oz10g sugar white
- 1/21/2 egg yolks, beaten (9g)
- 0.1 oz3g vanilla extract
- 1.4 oz40g halved raspberry
- 0.1 oz4g dusted cocoa powder
