Ingredients:
Ingredients:
For the pastry layers:
500 g puff pastry (store-bought or homemade)
A little powdered sugar (for dusting)
For the custard cream:
500 ml whole milk
4 egg yolks
120 g sugar
40 g cornstarch
60 g butter
1 tsp vanilla extract
For assembling:
Fresh raspberries (about 200 g)
Whipped cream (optional, for lightness)
Powdered sugar for dusting
Instructions:
- Bake the puff pastry:
Preheat oven to 200°C (390°F).
Roll puff pastry into thin sheets and cut into equal rectangles.
Prick with a fork to prevent puffing too much.
Bake 15–20 min until golden and crispy. Let cool.
- Prepare the custard cream:
In a saucepan, heat milk until warm.
In a bowl, whisk egg yolks, sugar, and cornstarch.
Slowly pour warm milk into yolk mixture while whisking.
Return mixture to saucepan and cook over medium heat until thick.
Remove from heat, stir in butter and vanilla. Cool completely.
- Assemble the cake:
Place one puff pastry sheet on a plate. Spread a layer of custard cream.
Add raspberries, press lightly.
Repeat layers (pastry → cream → raspberries).
Finish with a puff pastry layer, spread thin cream, and sprinkle pastry crumbs or powdered sugar on top.
- Chill & serve:
Refrigerate at least 4–6 hours (better overnight) for layers to set.
Garnish with fresh raspberries and dust with powdered sugar before serving.
Instructions:
Enjoy!