Pyramid cake is really something that will leave you breathless – with crispy baked crust of puff pastry filled with cherries, vanilla cream pudding and whipped cream. Believe me, it tastes even better than it looks. Pyramid cake is so light and refreshing and is an ideal treat for hot summer days, although I prepare it throughout the year. Try it and I’m sure you will be delighted.
500g of frozen puff pastry
12 tablespoons sugar
2 jars of cherry compote without pits
500ml heavy cream
Take cherries out of the jars and drain them well. Defrost puff pastry and roll it with rolling pin very thin in the shape of a rectangle. Each rectangle cut into 5 equal strips on longer side of the rectangle. You will need 10 strips in total. Put a row of cherries on each strip.
Bake in preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 20 minutes until the dough gets nice brown colour and becomes crispy. It is very important that rolls are baked well.
Meanwhile take 200ml of milk and add vanilla pudding powder in it. Mix until pudding powder dissolves and put it away. Take 800ml of milk and add sugar. Put milk and sugar to cook until it boils. Then remove from the heat and stir dissolved pudding powder in it. Take it back on low heat and stir until you get a firm mixture. Put it away to cool down. When the mixture is cooled down add softened butter and mix well.
Put 4 rolls side by side on the platter. Cover them with a thick layer of cream.
Then put on 3 rolls on it and cover with cream again. Then put 2 rolls on it and cover with cream again and at the end put the last roll on top. Spread the rest of the cream all over the rolls.
Put whipped cream on the whole cake and decorate as you wish. Cool well to make it easier to cut and enjoy in every bite.