Imagine a dessert that combines the delicate flakiness of puff pastry, the luscious sweetness of caramelized cherries, and the rich, creamy decadence of white chocolate frosting. This Cherry Puff Pastry Cake is not just a dessert—it's a culinary masterpiece that will transport you to a world of pure gastronomic bliss. With its golden, crispy layers, burst of juicy cherries, and luxurious caramelized white chocolate drizzle, this recipe is guaranteed to become the star of your next gathering or a perfect indulgent treat for yourself.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 sheet puff pastry
- 2 cups fresh cherries, pitted
- 1/2 cup sugar
- 1/2 cup butter
- 8 oz white chocolate, chopped
- 1 cup heavy cream
- Powdered sugar for dusting
Instructions
- Thaw the puff pastry sheet at room temperature for approximately 30-40 minutes until it becomes pliable but still cold.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and pit the fresh cherries, then slice them in half.
- In a medium saucepan, combine cherries and sugar. Cook over medium heat for 10-12 minutes, stirring occasionally, until cherries release their juices and become slightly softened.
- Roll out the puff pastry sheet on the prepared baking sheet, gently stretching it to create an even surface.
- Drain the cooked cherries and allow them to cool slightly, reserving the cherry syrup.
- Arrange the cooled cherry halves evenly across the puff pastry, leaving a small border around the edges.
- Bake the pastry with cherries for 18-22 minutes until the pastry is golden brown and puffed.
- For the caramelized white chocolate frosting, melt white chocolate in a double boiler, stirring constantly until it turns a light golden color.
- Gradually whisk in heavy cream until the mixture is smooth and glossy.
- Remove the baked pastry from the oven and let it cool completely on a wire rack.
- Once cooled, drizzle the caramelized white chocolate frosting over the pastry.
- Dust the top with powdered sugar just before serving.
- Slice into 12 equal portions and serve at room temperature.
Tips
- Pastry Thawing: Always thaw puff pastry in the refrigerator or at room temperature. Never microwave, as this can make the pastry soggy and compromise its delicate layers.
- Cherry Selection: Use fresh, ripe cherries for the best flavor. If fresh cherries aren't in season, high-quality frozen cherries can be a good substitute.
- Caramelization Technique: When caramelizing white chocolate, use low and slow heat. Stir constantly to prevent burning and achieve that beautiful golden color.
- Even Baking: Use a light-colored baking sheet and parchment paper to ensure even browning of the puff pastry.
- Cooling is Crucial: Let the pastry cool completely before adding the frosting to prevent it from melting and losing its beautiful texture.
- Serving Suggestion: This dessert is best served the same day it's made to maintain the pastry's crispness and the frosting's shine.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 4g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 75mg
