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Italian Cream Filled Pastry Cake

A magnificent layered dessert featuring baked puff pastry sheets filled with rich Italian pastry cream and topped with whipped cream, perfect for impressing guests.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 6 hours
Servings: 11 slices
Course: Dessert
Cuisine: Italian
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Pastry Layers
  • 2 sheets ready-made puff pastry, thawed if frozen Approximately 500g total
  • 2 tablespoons powdered sugar For dusting before baking
For the Italian Pastry Cream (Crema Pasticcera)
  • 6 large egg yolks
  • 3/4 cup granulated sugar 150g
  • 1/3 cup cornstarch 40g
  • 2.5 cups whole milk 600ml
  • 1 teaspoon pure vanilla extract Or 1 vanilla bean, split and scraped
  • 2 tablespoons unsalted butter Cold and cubed, for richness
For the Whipped Cream Layer
  • 1 cup heavy whipping cream Very cold (240ml)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
For Finishing
  • 3 to 4 tablespoons powdered sugar For dusting the top
  • Optional: fresh berries or a drizzle of caramel for garnish

Method
 

Make the Italian Pastry Cream
  1. In a medium saucepan, whisk together egg yolks, granulated sugar, and cornstarch until smooth.
  2. Heat whole milk with vanilla in a separate saucepan over medium heat until just simmering.
  3. Slowly pour hot milk into egg mixture while whisking constantly to temper the eggs.
  4. Pour mixture back into saucepan and cook over medium-low heat, stirring until thickened.
  5. Stir in cold cubed butter until melted; refrigerate for at least 2 hours.
Bake the Puff Pastry Layers
  1. Preheat your oven to 400°F (200°C) and line baking sheets with parchment.
  2. Prepare pastry sheets, dock them with a fork, and dust with powdered sugar.
  3. Bake for 25-30 minutes until golden brown; cool completely on a wire rack.
Make the Whipped Cream
  1. In a chilled mixing bowl, beat together heavy cream, powdered sugar, and vanilla until firm peaks form.
Assemble the Cake
  1. Place one pastry sheet on serving plate and spread pastry cream evenly on top.
  2. Spread whipped cream over the pastry cream layer.
  3. Carefully place the second pastry sheet on top and refrigerate for at least 4 hours.
Finish and Serve
  1. Dust the top layer with powdered sugar just before serving.
  2. Slice carefully with a serrated knife for neat presentation.

Notes

Chill everything cold. Don't skip the docking of the pastry to ensure even layers. Overnight chilling yields the best flavors and texture.