Description
This 4-Ingredient Cherry Cake combines flaky puff pastry, tart cherries, dulce de leche, and whipped cream into a light layered dessert perfect for weekends and celebrations.
Ingredients
Scale
- 2 puff pastry sheets
- 56 ounces sour cherries in syrup, drained
- 13 ounces dulce de leche
- 2 cups very cold heavy whipping cream
Instructions
- Thaw and lightly roll the puff pastry sheets.
- Cut each sheet into 3-inch strips.
- Drain cherries thoroughly and place them tightly along the center of each strip.
- Seal the pastry edges around the cherries.
- Line two 8-inch pans with parchment paper.
- Coil the pastry strips into spiral shapes inside the pans.
- Bake at 400°F for 25 minutes until golden brown.
- Cool the pastry layers completely on a wire rack.
- Beat cold heavy cream with dulce de leche until stiff peaks form.
- Spread a small amount of cream on the serving plate.
- Add the first cake layer and spread cream evenly on top.
- Place the second layer over the cream.
- Cover the cake with remaining cream and decorate with cherries.
- Refrigerate overnight before serving.
Notes
- Drain cherries very well to avoid soggy pastry.
- Keep puff pastry cold while working for easier handling.
- Chill the cake overnight for the best texture and flavor.
- Use a serrated knife for cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18
- Sodium: 134
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 5
- Cholesterol: 55