Homemade Millefeuille cake with mascarpone & fresh berries

Ingredients

The pastry

280 grams (9.87 ounces) flour
220 grams (7.76 ounces) butter
90 grams (3.17 ounces) sour cream
2 large egg yolks
8 grams (0.28 ounces) cognac
4 grams (0.14 ounces) fine salt

The cream

300 grams (10.58 ounces) mascarpone
200 grams (7.05 ounces) cream
75 grams (2.65 ounces) powdered sugar
170 grams (6.00 ounces) condensed milk

Equipment

Grater
Perfect for grating cold butter to create flaky layers in your pastry. 🧈
Mixer with Spatula Attachment
Makes blending butter and flour a breeze, ensuring even distribution. 💪
Rolling Pin
A must-have for rolling out your dough to the perfect thickness. Aim for even, gentle pressure. 🌀
Refrigerator
Cruicial for chilling dough and layers, keeping your pastry firm and easy to handle. ❄️
Baking Tray
Use a flat, sturdy baking tray to keep layers uniform. Line with parchment for easy cleanup. 🍪
Fork
Handy for pricking holes in the dough to prevent bubbling during baking. 🍴
Cling Film
Essential for covering and chilling your cake without drying it out. 📦

Instructions

Step 1

The cake is about 11cm (4.30 inch) high and 16cm (6.30 inch) in diameter.

Step 2

1. Grate the well-chilled butter together with the flour. You can do this using a box grater or a mixer with a paddle attachment.

Step 3

2. Mix the sour cream with the egg yolks, salt, and cognac. Add the liquid to the flour mixture and knead quickly. It's important not to overwork the dough to keep it tender.

Step 4

3. Roll out the dough, dusting the table with flour. Fold the edges to the center, then close like a book to form 4 layers of dough.

Step 5

4. Place the dough with the fold under your right hand, and roll it away from you. Pack the dough hermetically and refrigerate for 24 hours.

Step 6

5. Preheat your oven to 374°F (190°C). Roll out the dough into 8 layers, each 18cm (7.09 inches) in diameter. Use any scraps to make a 9th layer for sprinkling on the finished cake.

Step 7

6. Refrigerate the cake layers before baking. Prick them with a fork and bake for 12 minutes. The dough will shrink slightly during baking, by about 2cm (0.80 inches) in diameter.

Step 8

7. For the cream, mix the mascarpone with powdered sugar and whip until softened. Add the cream and whip until just combined, then add the condensed milk and whisk until smooth. The cream should have soft peaks, not runny.

Step 9

8. Place a spoonful of cream on the base to prevent the cake from slipping. Layer the cakes with cream, spreading cream on the top layer too.

Step 10

9. Cover the cake with cling film and refrigerate for 8 hours.

Step 11

10. Sprinkle the finished cake with pastry crumbs before serving.

Servings

Imagine this: a beautiful sunny day, a cozy blanket spread on the grass, and between your fingers, a slice of the most delectable pastry you've ever tasted. 🌞🧺 Each bite melts in your mouth with a symphony of textures and flavors—perfect for picnics, brunches, or a dreamy dessert after dinner. You can pair this elegant treat with a steaming cup of coffee or a fragrant herbal tea. 🫖☕️ Want to take it up a notch? Garnish your pastry with fresh berries or a drizzle of honey for an added layer of deliciousness. 🍯🍓 Either way, this dessert adds a touch of sophistication and joy to any occasion.

Variations

Going gluten-free? 🤔No worries! 🌾 Swap out the all-purpose flour with a gluten-free baking blend at a 1:1 ratio. Your pastry will still be flaky and delicious!
Vegan version, please! 🌱Easy peasy! Replace the butter with vegan butter, the sour cream with coconut yogurt, and the egg yolks with a flaxseed substitute (1 tablespoon ground flaxseed + 3 tablespoons water per yolk). For the cream, use vegan mascarpone and whip coconut cream with powdered sugar and dairy-free condensed milk. Voilà—same delightful pastry, no animal products! 🥥🎉

Faq

What's the secret to a flaky pastry?
The key is to keep your butter cold and work quickly. Chilling your dough and layers also makes a big difference!
How thick should I roll the dough?
Aim for about 1/8 inch thickness for the best layers. Too thin and it might tear; too thick and it might be too dense.
Can I use a hand mixer instead of a stand mixer?
Absolutely! Just make sure to keep a close eye to not overmix.
Should the cream be at room temperature before mixing?
Yes! Having the mascarpone at room temperature will help it mix smoothly with the other ingredients.
How long can I store the pastry?
It can be stored in the fridge for up to 3 days. Just make sure it’s wrapped tightly to prevent drying out.
Can I freeze the cake layers?
Yes, you can freeze the baked layers. Simply thaw in the fridge before assembling your cake.