Cherry Puff Pastry Cake
This cake can be made a tall 8 inch cake or a medium size 10 inch cake
Ingredients
1 puff pastry package
3 egg whites
1/3 cup sugar
1 1/2 cups walnuts
1 can of cherries
2 packages of cream cheese
2 sticks of butter
2 cups of powdered sugar
2 packages of cool whip
Pastry Pride ready to whip topping for cake shaping and decorating ( can be bought at cash and carry )
Instructions:
Pre heat oven to 375
All the ingredients need to be at room temperature.
Beat egg whites, when the egg whites start to foam slowly add 1/3 cup sugar. Beat for 5-7 min.
If you are making a 8 inch cake . Cut the puff pastry in 4 cubes. Roll one cube paper thin. Place a round plate or a bottom of a cakes baking pan to trim the round shape. If you making a 10 inch just roll out a full puff pastry till it’s paper thin , and cut a 10 inch round shape. Fold in the extras that were trimmed into a ball and roll it out again to make another round shape. Spread meringue onto each puff pastry and sprinkle with walnuts. Bake at 375 for 15 min. Till golden color ( I baked 3 layers at a time..)This portion makes 9; 8 inch layers and 7; 10 inch layers. Repeat the process till you get to your last puff pastry circle. The extras that are left place onto a baking sheet, bake till nice and crispy to use layer for cake decorating.
Cream :
Remember it’s is crucial for your cream cheese , butter to be at room temp. And your cool whip should not be frozen.
Combine all the ingredients for the cream, with a mixer beat till all the ingredients are combined and smooth. This does not take long.
Assembling:
Place one baked puff pastry layer, spread cream and a little bit of cherries all over. Place another cake layer and repeat the process till you run out of cake layers. Put your cake in the freezer.
Beat in a mixer ready to whip topping till nice and thick. (I poured about 1 1/2 cups of it )
Take your cake out of freezer and fill in all the Holes with the light cream and shape your cake. If you don’t have special tools you can use a long knife or a plastic ruler.
Chocolate ganache. ( optional )
1/2 cup heavy cream heated poured over
1/2 cup dark chocolate chips, mix till all chocolate dissolved.
For decorating tips and ideas watch my video.
Refrigerate the cake over night before serving!
