If you’re looking for a show-stopping dessert that’s as easy to make as it is delicious, then the Easy Croissant Cake with Berries and Almonds Recipe is going to become your new best friend. Imagine buttery croissants soaking up a luscious custard, bursting with fresh blackberries and raspberries, and topped with crunchy almonds for that perfect bite. This cake is an inviting mix of flaky, creamy, fruity, and nutty textures that will make your taste buds dance. Whether you’re hosting brunch, a family gathering, or a cozy night in, this recipe is a brilliant way to impress without stress.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to this recipe’s incredible taste and texture. Each component plays its own role in creating a balance of richness, freshness, and crunch that makes this cake unforgettable.
- 6 croissants, torn into 2-inch pieces: These absorb the custard wonderfully, creating a soft yet flaky base.
- 1 cup blackberries: Adds a juicy burst of tartness and vibrant color.
- 1 cup raspberries: Compliments the blackberries with their sweet and slightly tangy flavor.
- 0.75 cup slivered or roughly chopped almonds: Provides a delightful crunch and nutty undertone.
- 1 tsp cinnamon: Subtle warmth that brings out the flavors of the custard and fruit.
- 4 eggs: The foundation of the custard, giving it structure and richness.
- 2 egg yolks: Offers a velvety mouthfeel that elevates the custard’s silkiness.
- 1 cup sugar: Sweetens without overpowering and balances the tart berries.
- 0.75 cup milk (whole milk preferred): Keeps the custard creamy and smooth.
- 1.25 cups heavy cream: Adds lusciousness and helps the custard set beautifully.
- 0.5 tsp almond essence: Enhances the nutty flavor, tying in perfectly with the almonds.
- 0.25 tsp vanilla extract: Offers a warm, sweet aroma that rounds out the custard’s taste.
- 0.33 cup almonds: Extra almonds to sprinkle on top for a gorgeous finish and texture contrast.
- Powdered sugar: For dusting over the finished cake to give it a professional, elegant look.
How to Make Easy Croissant Cake with Berries and Almonds Recipe
Step 1: Prepare Your Croissant Base
Tear your croissants into roughly 2-inch chunks so they soak up the custard evenly without turning mushy. Spread the pieces evenly in your baking dish to form the base for your cake—this ensures each bite has the perfect balance of cakey and flaky textures.
Step 2: Mix the Custard
Whisk together the eggs, egg yolks, sugar, cinnamon, almond essence, and vanilla extract until everything is smoothly combined. Slowly add in the milk and heavy cream, keeping the mixture silky and well blended. This custard is the heart of your croissant cake, giving it that rich, velvety touch that makes every slice irresistible.
Step 3: Add Berries and Almonds
Sprinkle the blackberries, raspberries, and 0.75 cup of almonds evenly over the croissant pieces in your baking dish. These fruits add fresh bursts of sweetness and a subtle tanginess, while the almonds offer the perfect crunch that contrasts wonderfully with the soft croissants.
Step 4: Pour Custard and Let It Rest
Gently pour the custard mixture over your croissant, berries, and almond layer, making sure everything is thoroughly soaked. Let the mixture sit for about 15 minutes to allow the croissants to absorb all that rich custard magic before baking.
Step 5: Bake to Perfection
Pop the baking dish into a preheated oven at 350°F (175°C) and bake for about 50-60 minutes. You’ll know it’s done when the top is golden brown and the custard is set but still slightly jiggly in the center—this keeps it creamy rather than dry.
Step 6: Finish with Toppings
Once out of the oven, sprinkle the remaining 0.33 cup almonds over the hot cake for a beautiful, crunchy garnish. Finally, sift powdered sugar evenly on top for that charming, professional finish that invites you to dig in.
How to Serve Easy Croissant Cake with Berries and Almonds Recipe
Garnishes
For an extra special touch, fresh mint leaves or a dollop of whipped cream complement the flavors perfectly. A drizzle of honey or a light dusting of cinnamon can also enhance the fragrance and warmth of this delightful cake.
Side Dishes
This cake pairs brilliantly with a bright, fresh fruit salad or a scoop of vanilla ice cream. If you’re serving it for brunch, crispy bacon or savory scrambled eggs balance the sweet richness with some saltiness and texture.
Creative Ways to Present
Slice the cake into individual squares or wedges and layer them on a beautiful serving platter. For a casual gathering, you can serve it directly from the baking dish with a big spoon, letting guests help themselves to the gooey, nutty goodness.
Make Ahead and Storage
Storing Leftovers
Store any leftover Easy Croissant Cake with Berries and Almonds Recipe in an airtight container in the refrigerator for up to three days. The flavors actually deepen after resting, though the almonds might soften slightly over time.
Freezing
You can freeze individual portions by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. This keeps the cake fresh for up to one month. Just thaw in the refrigerator overnight before serving.
Reheating
To reheat, pop your slice into a preheated 325°F oven for about 10-15 minutes or until it’s warmed through. Avoid microwaving if you want to keep the almonds crunchy and the custard silky.
FAQs
Can I use day-old croissants for this recipe?
Absolutely! Day-old croissants work wonderfully because they soak up the custard better without falling apart. Fresh croissants can be used too, but they might absorb the liquid more quickly and become softer.
What can I substitute for heavy cream?
If you want a lighter version, you can use half-and-half or even full-fat coconut milk for a dairy-free twist. Keep in mind that this might slightly change the creaminess and texture.
Can I use other berries in the Easy Croissant Cake with Berries and Almonds Recipe?
Definitely! Blueberries, strawberries, or even chopped cherries make fantastic alternatives or additions. Just keep the total berry quantity the same to maintain balance.
Is it possible to make this recipe vegan?
This version relies on eggs and dairy for that rich custard texture, but you can experiment with plant-based alternatives like silken tofu, almond milk, and aquafaba to replicate the custard. Results will vary, though it’s worth trying if you want a vegan version.
How can I prevent the cake from being soggy?
Letting the croissants soak in the custard for the recommended time ensures they absorb but do not become mushy. Also, baking until the custard sets completely helps keep the layers intact without sogginess.
Final Thoughts
This Easy Croissant Cake with Berries and Almonds Recipe is a true treasure for anyone who loves an effortless yet elegant dessert that’s packed with incredible flavors and textures. It’s a dish that welcomes conversation, fills hearts with warmth, and simply tastes like a dream. Trust me—you’ll want to make this again and again, whether for guests or a special treat just for yourself.
Print
Easy Croissant Cake with Berries and Almonds Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
This Easy Croissant Cake is a decadent and visually stunning dessert perfect for brunch or a special occasion. Layers of torn croissants soak up a rich custard infused with cinnamon and almond essence, then are studded with fresh blackberries, raspberries, and slivered almonds. Baked to golden perfection and dusted with powdered sugar, the cake offers a delightful combination of fruity tartness, creamy custard, and buttery pastry in every bite.
Ingredients
Cake
- 6 croissants (torn into 2-inch pieces to absorb the custard better)
- 1 cup blackberries
- 1 cup raspberries
- 0.75 cup almonds (slivered or roughly chopped for texture)
- 1 tsp cinnamon
Custard
- 4 eggs
- 2 egg yolks (adds a richer, more velvety mouthfeel)
- 1 cup sugar
- 0.75 cup milk (I use Borden Whole Milk)
- 1.25 cups cream (I prefer Horizon Organic heavy cream)
- 0.5 tsp almond essence
- 0.25 tsp vanilla extract
Topping
- 0.33 cup almonds (for garnish)
- Powdered sugar (sifted over the top for a professional finish)
Instructions
- Preheat oven and prepare custard. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together 4 eggs, 2 egg yolks, 1 cup sugar, 0.75 cup milk, 1.25 cups heavy cream, 0.5 tsp almond essence, and 0.25 tsp vanilla extract until smooth and fully combined to create the custard base.
- Prepare croissant mixture. Tear 6 croissants into 2-inch pieces and place them in a large mixing bowl. Add 1 tsp cinnamon and 0.75 cup slivered or roughly chopped almonds along with the 1 cup blackberries and 1 cup raspberries. Gently toss to distribute the fruit and almonds evenly throughout the croissants.
- Combine croissants and custard. Pour the prepared custard over the croissant and fruit mixture, making sure all pieces are well soaked. Let the mixture sit for about 10-15 minutes to allow the croissants to absorb the custard completely.
- Assemble and bake the cake. Transfer the soaked croissant mixture into a greased or parchment-lined cake pan, spreading it evenly. Sprinkle 0.33 cup almonds on top for added crunch and texture. Place in the preheated oven and bake for approximately 45-50 minutes, or until the custard is set, and the top is golden brown.
- Cool and finish. Remove the croissant cake from the oven and allow it to cool for at least 15 minutes to set properly. Just before serving, sift powdered sugar over the top for a beautiful, professional presentation. Serve warm or at room temperature.
Notes
- You can substitute fresh berries with frozen ones, but make sure to thaw and drain excess moisture to avoid a soggy cake.
- For a nut-free version, omit almonds or replace them with seeds such as pumpkin or sunflower seeds.
- This croissant cake can be prepared a day ahead; simply reheat gently before serving to restore softness.
- Use high-quality croissants for the best texture and buttery flavor.
- Adjust sweetness by altering sugar quantities according to your taste and berry sweetness.
