Almond Berry Croissant Cake (video)

Buttery flaky croissants, ripe juicy berries and crunchy almonds all baked in a luscious custard makes this cake absolutely irresistible.

 

This croissant custard cake has been on my to-do list for a while now, but I was waiting for a special occasion to make this indulgent dessert. With Mother’s Day around the corner, I thought this would be a perfect dessert to share with mom for brunch or mid-afternoon tea.

This cake is similar to bread pudding, but made more luxurious with the use of croissants instead of sliced bread. The croissants add a buttery flaky richness to the cake. The berries add a fresh pop of flavor. The ground and sliced almonds add a lovely aromatic taste and crunchy texture. All this is baked in a soft creamy custard.

Be warned that this cake is highly addictive. There is just something about this soft and creamy almond berry croissant custard cake that will keep you coming back for more.

5 from 4 reviews

Almond Berry Croissant Cake

Yield: 10 servings

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

Author: Lily Ernst

Course: Breakfast, Dessert

Method: Bake

Buttery flaky croissants, ripe juicy berries and crunchy almonds all baked in a luscious custard makes this cake absolutely irresistible.

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Ingredients

• ▢ 5 large croissants, halved
• ▢ 1 cup blackberries
• ▢ 1 cup raspberries
• ▢ 4 eggs
• ▢ 2 egg yolks
• ▢ 1 & 1/4 cups granulated sugar
• ▢ 3/4 cup whole milk
• ▢ 1 cup cream
• ▢ 1/2 tsp almond extract
• ▢ 3/4 cup ground almonds
• ▢ 1 tsp ground cinnamon
• ▢ 1/3 cup flaked almonds
• ▢ powdered sugar for dusting, optional

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Instructions

 

• In a large bowl or jug, whisk together the eggs and sugar.
  4 eggs, 2 egg yolks, 1 & 1/4 cups granulated sugar
• Whisk in the milk, cream and almond extract. Set aside.
  3/4 cup whole milk, 1 cup cream, 1/2 tsp almond extract
• In a small bowl, toss together the ground almonds and cinnamon. Set aside.
  3/4 cup ground almonds, 1 tsp ground cinnamon
• Grease or line with parchment paper a leak-proof 9″ springform pan. Please make sure your springform pan is watertight. If it is not, place the baking pan on top of a cookie sheet, so the custard mixture doesn’t leak all over your kitchen and oven.
• Cover the bottom of the baking pan fully with the first layer of croissants. Sprinkle half of the almond mixture and place blackberries on top.
  5 large croissants, 1 cup blackberries, 1/3 cup flaked almonds
• Place another layer of croissants. Sprinkle rest of almond mixture and place raspberries on top.
  1 cup raspberries
• Cube the remainder croissant and place on top. Slowly pour the egg mixture over all the croissants to fully coat. Let stand for 1 hour.
• Preheat oven to 325F and sprinkle with sliced almonds. Bake for 45-60 minutes or until the custard is set and a knife inserted into the center comes out clean. Let cool for 30 minutes before serving. Dust with some powdered sugar if desired.

Notes

Store leftover cake wrapped up in the refrigerator for up to 3 days.

Calories: 422kcal, Carbohydrates: 45g, Protein: 9g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 153mg, Sodium: 150mg, Potassium: 181mg, Fiber: 4g, Sugar: 32g, Vitamin A: 774IU, Vitamin C: 6mg, Calcium: 100mg, Iron: 2mg

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