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!
Lilly what size of the cherry cans & cool whip does this need ?
Cool whip 8 oz and the regular size cherry 🙂
Hi Lily ! I’m planing to make this beautiful cake Looks delish!
Question – is the ready to whip the same as heavy whipping cream ?
Cool whip is a little bit different but you can substitute it with heavy cream taste will similar cool whip is just not as fatty