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

Scale

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)

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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.