The country women’s secret: Strawberry puff pastry cake is our 2026 season favorite

preparation

1. Allow the puff pastry to thaw. Preheat the oven to 200°C. Wash the strawberries, pat dry and cut into pieces. Mix the pudding powder with the sugar and stir with 4 tablespoons of juice. Bring the remaining juice to the boil with the strawberry liqueur. Add the mixed pudding powder while stirring and bring to the boil briefly. Fold in the strawberries and let cool.
2. Place half of each sheet of dough next to each other (if necessary, cut to size) to form a square, slightly overlapping, and roll out slightly larger on baking paper. Using a cake ring, cut out both pieces of dough into 2 round plates (28 cm Ø). Place a dough base with the baking paper on the baking tray, prick it several times with a fork and bake in the oven for 18-22 minutes.
3. Remove the puff pastry base from the baking paper and let it cool on a wire rack. Bake the second layer in the same way. Place a cake ring around one base, spread the strawberry pudding filling on top, leaving a 1-2 cm wide edge free. Beat the cream with the gelatine until stiff according to the package instructions, stir in 2 tablespoons of sugar and the tonka bean zest. Pour 3 tablespoons of the cream mixture into the piping bag and set aside. Pour the remaining cream into the cake ring and smooth everything out, chill for at least 1 hour.
4. Bring the jelly to the boil, let it simmer a little, spread the jelly on the second puff pastry base and let it set a little. Mix the powdered sugar with 1 teaspoon of hot water to form a icing, apply it thinly with a pastry brush and let it set.
5. Cut the glazed base into pieces with an electric knife and place on top of the cream filling. Decorate the cake with the cream from the piping bag. Wash the strawberries, pat dry and garnish the cake with them.