German Cream Cake With Flaky Pastry Layers

This German cream cake with flaky pastry layers is a simple homemade dessert that is light, creamy, and crisp. It has buttery puff pastry layers, a smooth vanilla cream filling, and a dusting of powdered sugar on top. It is beginner-friendly and perfect for coffee time or a celebration.

This cake is inspired by classic German cream cakes like Cremeschnitte and Buttercremetorte. Traditional versions can be time-consuming, but this recipe uses ready-made puff pastry to keep things easy. The result is a beautiful layered cake with very little work.

You only need a few basic ingredients. The pastry bakes until golden and crisp, and the cream filling comes together in minutes on the stove. Serve it chilled for the best taste and texture.

Recipe Card

Instructions

Step 1: Bake the Flaky Pastry Layers

1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Roll out each puff pastry sheet slightly on a floured surface.
3. Place each sheet on a baking sheet. Prick the surface with a fork a few times.
4. Brush each sheet with melted butter. Sprinkle with sugar and cinnamon if you like.
5. Bake for 15 to 18 minutes, until golden and crisp.
6. Let the pastry cool fully on a wire rack. Do not stack them while warm.

Step 2: Make the Vanilla Cream Filling

1. In a medium saucepan, whisk the sugar, cornstarch, and salt together. Add the egg yolks and whisk until smooth.
2. Slowly pour in the milk while whisking. This stops lumps from forming.
3. Cook over medium heat, stirring constantly with a whisk, for 5 to 7 minutes. The cream will thicken and bubble gently.
4. Remove from heat. Stir in the vanilla extract and butter until smooth.
5. Pour the cream into a bowl. Cover with plastic wrap touching the surface. Chill in the fridge for at least 1 hour.

Step 3: Make the Whipped Cream Layer

1. In a large bowl, pour the cold heavy cream.
2. Add the powdered sugar and vanilla extract.
3. Beat with a hand mixer on medium speed until soft peaks form. Do not overbeat, or the cream will turn grainy.
4. Chill the whipped cream in the fridge until you are ready to assemble.

Step 4: Assemble the Cake

1. Place one baked pastry sheet on a serving plate.
2. Spread the chilled vanilla cream evenly over the pastry.
3. Spread the whipped cream over the vanilla cream in an even layer.
4. Place the second pastry sheet gently on top. Press down lightly.
5. Chill the cake in the fridge for at least 2 hours before slicing.
6. Dust with powdered sugar and top with fresh berries if you like. Slice with a sharp knife and serve cold.

Tips Section

• Thaw the puff pastry in the fridge, not on the counter. Warm pastry becomes sticky and hard to work with.
• Prick the pastry well before baking. This keeps it flat and gives you even layers.
• Bake the pastry until it is fully crisp. Soft pastry makes the cake soggy.
• Whisk the vanilla cream constantly. If you stop stirring, it can burn or turn lumpy.
• Cover the vanilla cream with plastic wrap while it chills. This stops a skin from forming.
• Use cold heavy cream for the whipped layer. Warm cream will not whip well.
• Add the whipped cream just before assembling. This keeps it fluffy.
• Chill the cake before slicing. This helps the layers stay neat.
• Clean the knife between cuts for clean slices.
• Serve the cake cold. Warm cream can make the pastry soft.

Variations

• Chocolate Cream Cake: Add 2 tablespoons of cocoa powder to the vanilla cream while cooking.
• Berry Cream Cake: Add a layer of fresh berries over the whipped cream.
• Coffee Cream Cake: Add 1 teaspoon of instant coffee powder to the whipped cream.
• Almond Cream Cake: Add 1/2 teaspoon of almond extract to the vanilla cream and sprinkle sliced almonds on top.
• Mini Cream Cakes: Cut the pastry into small squares and layer them in a baking dish for individual servings.

Storage Instructions

Store the cream cake in the fridge in an airtight container. It stays fresh for up to 2 days. The pastry will soften over time, so it is best on the first day.

Do not leave the cake at room temperature for more than 2 hours. The cream filling needs to stay cold.

To serve leftovers, slice and serve cold. Do not reheat the cake, as the cream will melt and the pastry will lose its crisp texture.

Do not freeze the assembled cake. The cream filling does not thaw well and can turn watery. You can freeze the baked pastry sheets for up to 1 month. Let them thaw at room temperature before assembling.

For make-ahead prep, bake the pastry sheets and make the vanilla cream one day in advance. Keep the pastry at room temperature in a sealed container and the cream in the fridge. Whip the cream and assemble the cake the next day.

FAQ Section

Can I use store-bought custard for this cream cake?

Yes. Use a thick vanilla pudding or ready-made custard. Make sure it is firm and cold before spreading it on the pastry.

Why did my pastry turn out soft?

The pastry may not have been baked long enough, or the cream was added while it was still warm. Bake the pastry until fully crisp and let it cool completely before assembling.

Can I make this German cream cake without eggs?

Yes. Skip the egg yolks in the vanilla cream and use 3 tablespoons of cornstarch instead. The cream will still thicken, but it may be slightly less rich.

How do I stop the layers from sliding?

Chill the cake for at least 2 hours before slicing. Also, keep the cream layers thin and even. A thick layer can make the cake unstable.

Can I make this cream cake gluten-free?

Yes. Use a gluten-free puff pastry brand. The texture may be slightly different, but it still works well.