MUSSO & FRANK Signature dessert: MUSSO TORTEN

Strawberry Vanilla Jam BUY

Ingredients

A stop at Musso & Frank is Hollywood is a MUST if you ever come to LA. I was honored when 10 years ago they took the 100 year old recipe to "update it" and the ONLY change was to add my jam. :-) 

INGREDIENTS:

  • 3 (4-inch) puff pastry rounds
  • 3 tablespoons of cinnamon sugar
  • 1/2 c powdered sugar
  • 2 cups of Laura Ann's Strawberry Vanilla Jam
  • 1/2 pint of fresh strawberries

Directions

"You have to respect a dessert that requires a sharp knife to properly cut it"

  1. preheat oven to 350
  2. Place puff pastry rounds on a sheet pan lined with parchment paper. Sprinkle disks with cinnamon sugar and prick each puff pastry disk a couple of times with a fork. Bake for about 20-25min until golden brown. Remove from the oven and let cool.
  3. In a Medium-sized stainless steel bowl, combine the heavy cream and powdered sugar and whisk till the mixture has stiff peaks.
  4. When the cooked puff pastry is cool, place one disk in the middle of a cutting board. Spread with half of the Strawberry Vanilla Bean Jam and top with 1/3 of the whipped cream. Repeat the layers once more. Top with the third pastry disk and finish with whipped cream, spreading it over the top and sides (save a little whipped cream for garnishing)
  5. Using a sharp knife, cut the cake into 4 equal portions and place on 4 plates. Garnish with strawberries & additional whipped cream!