Raspberry Vanilla Custard Cake - Raspberry Kremnita

Instructions

Prepare the vanilla pastry cream.

Place milk in a medium saucepan and bring to a simmer.

Meanwhile, whisk the egg yolks with sugar and salt until well combined.

Add flour and cornstarch and mix to combine.

Gradually add some hot milk to the egg mixture to temper the egg yolks.

Pour mixture over the remaining milk and return to heat.

Cook, stirring constantly until it boils and thickens.

Remove from heat and add vanilla extract.

Transfer the cream into a clean bowl.

Cover it with plastic wrap, and press it directly onto the pastry cream's surface to prevent skin from forming. Let cool to room temperature.

Prepare the berry sauce.

Place the raspberries, sugar and lemon juice in a small saucepan and place over medium heat.

Bring to a boil.

Cook for about 10 minutes until thickened.

Add the cornstarch with water and mix again.

Remove from heat. Sieve to remove seeds.

Set aside to cool.

Prepare the puff pastry.

Preheat the oven to 400°F (200°C).

Roll the puff pastry thin.

Transfer to a baking sheet lined with parchment paper.

Bake for about 15-18 minutes or until golden. Cool completely.

Prepare the vanilla custard filling.

Dissolve gelatin in cold water.

Let it soak for 5-10 minutes.

Menwhile, whisk the vanilla pastry cream until creamy.

Dissolve gelatin over low heat.

Pour over the vanilla pastry cream and mix to combine.

In a medium bowl, mix whipping cream until stiff peaks form.

Gently incorporate it into the pastry cream mixture.

Mix until well combined.

Assemble the cake.

Cut an 8-inch (20cm) round from the baked puff pastry.

Place the puff pastry disk on a serving platter.

Place a cake ring around it and line it with acetate sheets.

Spread one-third of the vanilla custard filling evenly over the puff pastry.

Spoon half of the raspberry sauce over the surface. Use a skewer or toothpick to create gentle swirls.

Carefully spread another third of the vanilla custard filling on top.

Continue adding the remaining raspberry sauce and swirl again.

Finish with the last third of the vanilla custard filling.

Smooth the top with an offset spatula.

Break the remaining puff pastry into crumbs. Spread them evenly on top of the vanilla custard filling.

Refrigerate for at least 4-6 hours or overnight.

Before serving, dust the cake with powdered sugar. Slice with a hot knife and enjoy!

Dessert