The super duper easy pastry cake. I promise. I know it looks so much harder then I say, but this will probably be the easiest cake you’ll ever make.
This is a family recipe that got passed down to me, which is also know as the “roof cake” (because of its various other triangular shapes, this one is circular), “tube cake”, “to-die-for cake”, and/or the “pastry cake”. Simply because it’s made out of butter puff pastry, cool whip, and condensed milk (ok that explains it..riiight?) I got approached every time I brought this delectable dessert to events. Eventually I started making them upon requests. It’s that good. (Not trying to be prideful here, it’s not my recipe, I’m just following instructions. :))
Now, I am all for making recipes from scratch, but this is my one expectation. I have considered making the puff pastry from scratch before, but the store bought butter puff pastry tastes so good in this recipe, so that thought was out of mind, and out of sight!
But seriously, if you are very particular in making homemade butter puff pastry, here is a great how-to.
So, let’s get started. Follow along with the pictures below to make the fail proof cake!
What you’ll need:
Butter Puff Pastry: This is the brand I usually buy. But any will do. You can find it at most grocery stores; I have the best luck at Wal-Mart (frozen section) or European delicacy stores for better quality pastry.
Berry Pie Filling: You can actually buy this from Amazon! Crazy huh? This also, can be found at most grocery stores, in the baking aisle, but many times I had to go to multiple locations because the berry flavour was out of stock. Feel free to experiment with other flavours, but the berry combo is the only filling I like to use!
Condensed Milk: Again, you can find this at any grocery store, this is a common brand I usually come across. Make sure you do not buy evaporated milk or use it as a substitute, I did this mistake once. They are totally different.
Cool Whip: You can find this in the frozen aisle, near the puff pastry. I always use this brand, others will do as well, but this brand is everywhere. Do not substitute this for a on-the-shelf canned cool whip, that will make this cake flop in 10 seconds. Another alternative is to use heavy whipping cream, but I prefer this this.
Round Baking Pan: Like I mentioned earlier, instead of moulding the pastry in the round pan, you can leave them be and stack them into a pyramid/triangular shape. Same taste, just depends on what look you’re going for. I used a 7 inch.
Butter: Unsalted, any butter will do. Leave out the butter (at room temperature) the night of, or a few hours before to soften in order to use it for the cream, this is important. Melting the butter in the microwave will not have the same results.
Wood Slab Cake Stand: After using this wood slab a few times, I have had many ask where I got it from, luckily for me, I got it from a dear friend of mine, Nicole, who gifted me with it from my wedding. I love it! But I did find one on amazon for a great price, since they are often expensive. (click on the picture!)
Take the dough out of freezer, and let it thaw for about 10-15 mins (or let it thaw in fridge overnight). Then slowly unfold the dough, make sure to only continue unfolding if dough is thawed or else it will break apart. You can stretch the dough slightly, but not too much or it will come apart.
Pre-heat oven to 400 degrees celsius.
After unfolding the dough, it should have somewhat of a square shape, if one side is longer, I like to cut it vertically because you get more out of the dough.
What you’ll be working with:
- 2 Boxes of pastry dough
- 2 sheets in each box, 4 sheets total, and 12 pieces in total
- Cut by dividing each sheet in 3 pieces
Next, begin by filling the center of each sheet with the pie filling. Sometimes, there isn’t as much berries in the pie filling, so I like to add fresh or frozen fruit, you can also add jam.
Once the filling is placed, pinch both sides of the sheet together to close the dough so the filling will not pour out during baking. If you need to slightly stretch the dough in order to pinch both sides, feel free to do so. The main goal here is to make sure the dough is firmly pinched.
Once the dough is pinched, you’ll notice it looks very thin and unstable, so gently press down on the pinched-filled dough to secure the closure, and begin on the next piece. (Thats it!)
This is what they should look like: pinched and pressed.
You will notice, when you pick up each piece for transferring, they will naturally stretch and thin out. This is fine, but make sure they still remain this size (as the picture above) or else your cake will not have much of a structure.
Next, transfer to round baking pan, and circle the dough around the pan. Make sure to leave some room in between the pieces, because the dough will expand.
Note: I inserted the wax paper here for an attempt less-messy method, but you can spray the pan with an oil non-stick spray. This option is a little healthier. But if you are more keen on a particular shape, its best to use the oil spray for an exact circular shape.
Bake at 400 for about 20-30 mins. You will notice the pastry will turn a golden-brown colour, crispy texture, the pieces will open up, and that’s when you’ll know its ready.
(I put in 2 round trays at a time, but repeat until complete.)
You will be able to fit in about 3-3.5 pieces of dough.
Once all the dough is done baking, let it cool off. Do not apply the cream to the pastry if it is still hot, or else the cake will flop.
Now, on to the cream. This is super easy and quick, there is just one technique that must be followed.
Empty the containers of cool whip, add half the can (about 1/3-1/2 cup) of condensed milk, and had 3 tablespoons of room temperature of softened butter. As I mentioned earlier, the butter has to be softened at room temperature, and not the microwave, or else it will not have the same consistency needed for the cream. If you use the microwave to soften the butter, the cream will be very soft, and you may have to let it chill for a couple hours until the cream hardens.
Once all the ingredients are combined, slowly and very gently, mix the cream with a spatula in a round formation. Do not use a mixer. Mix until the ingredients are combined. The texture should be puff-like and not liquid-y. Do not over mix.
Once the pastry has cooled off, its time to put the cake together!
Begin by placing some cream at the centre of the slab to secure the stability of the cake. Then, add the first layer, cover surface with cream, and repeat until complete.
The raw look, although this is quite trendy, the cream is too good to go to waste, so it’s best to cover the complete cake for best results. 🙂
TA-DA! After covering the cake with the remainder of the cream, don’t forget to top it off with something pretty!
Note, that this particular cream will have an unfinished texture, so don’t expect a “clean look”.
How pretty is this cake?!
I like making the circular shape because when you cut into it, it looks so yummy!
For the Pastry Cake:
- 2 boxes of Butter Puff Pastry (total of 4 sheets)
- 1 can/ 22oz of Berry Pill Filling
For the Cream:
- 2-3 containers of Cool Whip
- 3/4 can of Condensed Milk
- 3 Tbs of Butter
- Pre Heat oven at 400F. Set butter out until softened at room temperature.
For the pastry:
- Thaw puff pastry at room temperature or over night in refrigerator.
- After thawing, unroll the dough, and cut each sheet into 3 pieces.
- Add pie filling and fruits (optional) to the centre of each piece.
- Begin to close each piece by pinching the dough together until closed, then gently press down on the dough to secure the closure.
- Place dough in a lightly oiled, or parchment paper-covered round baking pan.
- Bake at 400 for 20-30 minutes until golden brown.
- Allow for pastry to fully cool off until applying the cream.
- Place all ingredients together in a mixing bowl: cool whip, butter, and condensed milk.
- Gently and very slowly mix together until combined. Do not over mix. (see picture and note)
- Once pastry has cooled, add the cream to each layer of the cake, until stacked.
- Then cover the outside of the cake until desired look.
- Place cake in the fridge to slightly stabilize and before serving.
- Now, enjoy! 🙂