Ingredients:

For the Pastry:

• Puff pastry: 500g (18 oz)
• Water: 30ml (1 fl oz)
• Sugar: 15g (0.5 oz)

For the Berry Filling:

• Frozen berries: 450g (16 oz)
• Sugar: 60g (2.1 oz)
• Starch: 30g (1.1 oz)
• Water: 30ml (1 fl oz)

For the Cream:

• Whipping cream: 450ml (15 fl oz)
• Powdered sugar: 200g (7.1 oz)
• Greek yogurt: 300g (11 oz)

For the Assembly:

• Berry jam: 250g (8.8 oz)
• Water: 30ml (1 fl oz)
• Sugar: 15g (0.5 oz)

Optional Nutella Coffee Syrup (for soaking the pastry layers):

• Nutella: 15g
• Coffee: 50ml
• Milk: 50ml

Instructions:

1. Prepare the Puff Pastry:

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Roll Out the Puff Pastry: Roll out the 500g of puff pastry to fit a 26 cm cake ring or as desired.
3. Cut and Prick the Pastry: Cut the puff pastry into circles or squares, depending on your preferred shape, and prick the surface with a fork. This helps prevent the pastry from puffing too much during baking.
4. Prepare the Sugar Mixture: Mix 30ml of water with 15g of sugar.
5. Bake the Pastry: Brush the puff pastry with the sugar-water mixture and place it on a baking tray lined with parchment paper. Bake in the preheated oven for about 20 minutes or until golden brown.
6. Cool the Pastry: Remove from the oven and let the pastry cool completely.

2. Prepare the Cream:

1. Whip the Cream: In a large mixing bowl, whip 450ml of whipping cream with 200g of powdered sugar until stiff peaks form, which should take about 10 minutes.
2. Fold in the Yogurt: Gently fold in 300g of Greek yogurt until the mixture is smooth and well combined.
3. Chill the Cream: Place the cream mixture in the fridge for about 20 minutes to set and chill.

3. Prepare the Berry Filling:

1. Cook the Berries: In a medium saucepan, combine 450g of frozen berries, 60g of sugar, and 30g of starch. Add 30ml of water and cook over low heat for about 20 minutes, stirring occasionally, until the mixture thickens.
2. Cool the Filling: Let the berry filling cool completely in the fridge for about 30 minutes.

4. Assemble the Cake:

1. Start Layering: On a serving plate, place one layer of the cooled puff pastry.
2. Spread Berry Jam: Spread a layer of berry jam (about 250g) over the pastry layer.
3. Add Berry Filling: Spoon a layer of the prepared berry filling over the jam.
4. Spread the Cream: Add a layer of the whipped cream mixture on top of the berry filling.
5. Repeat: Continue layering with another puff pastry, followed by jam, berry filling, and cream until all ingredients are used. Finish with a final layer of cream on top.
6. Optional Garnish: Optionally, you can sprinkle some crushed puff pastry, nuts, or fresh berries on top for decoration.

5. Optional Nutella Coffee Syrup:

1. Prepare the Syrup: Mix 15g of Nutella with 50ml of coffee and 50ml of milk. Stir until well combined.
2. Brush the Syrup: If desired, lightly brush this syrup onto the puff pastry layers before adding the berry jam and cream layers for an extra flavor boost.

6. Final Touches:

1. Chill the Cake: Once the cake is fully assembled, place it in the fridge for at least 30 minutes to set.
2. Serve: Slice and serve the cake chilled. Enjoy your beautifully layered dessert!

Additional Information:

Storage:

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days. The puff pastry will soften slightly over time, but the flavors will meld beautifully.
• Freezing: You can freeze the cake for up to 1 month. Thaw in the refrigerator overnight before serving.

Nutritional Facts (Approximate per Serving):

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 80mg
• Sodium: 150mg
• Total Carbohydrates: 50g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 6g

Tips for Success:

• Pastry Handling: Ensure the puff pastry is well chilled before baking to achieve maximum flakiness.
• Berry Variations: Feel free to use a mix of different berries or even fresh berries when in season.
• Flavor Boost: For a citrusy twist, add a bit of lemon zest to the cream mixture.

Possible Questions & Answers:

1. Can I use fresh berries instead of frozen?

• Yes, fresh berries can be used. You may need to adjust the cooking time slightly since fresh berries typically have less moisture than frozen ones.

2. How do I prevent the puff pastry from becoming soggy?

• Make sure the pastry layers are completely cool before assembling the cake. Also, pricking the pastry with a fork before baking helps prevent it from puffing up too much, which can lead to a soggy texture.

3. What other flavors can I add to the cream?

• You can add vanilla extract, almond extract, or even a splash of liqueur like Grand Marnier for an extra flavor dimension.

4. Can I make this dessert ahead of time?

• Yes, this dessert can be made a day ahead. In fact, allowing the flavors to meld together overnight can enhance the taste.

5. How can I make this dessert lighter?

• You can substitute the heavy cream with a lighter whipped topping and reduce the amount of sugar used in both the cream and the berry filling.

Final Thoughts:

This Puff Pastry Berry Layer Cake is a delightful combination of textures and flavors, perfect for any celebration or just a treat for yourself. The layers of crispy puff pastry, sweet-tart berry filling, and rich cream make this dessert a true showstopper. Whether you follow the recipe to the letter or add your own creative touches, this cake is sure to impress!