Looking for a delicious dessert recipe that’s simple to make yet impressively elegant? This layered cream cake is the perfect choice! It’s a favorite weekend treat that’s incredibly easy to prepare and quick to bake. With a rich and velvety cream filling, buttery and flaky pastry layers, and a delightful touch of white chocolate, this dessert is sure to be a hit with family and friends. The combination of textures and flavors creates a stunning and mouth-watering cake that will quickly become a staple in your recipe collection.
This recipe walks you through each step in detail, ensuring that even novice bakers can create a beautiful and delicious cake. Get ready to enjoy a slice of pure bliss!
Ingredients
For the Cream:
- 2 large eggs
- 150 grams (3/4 cup) granulated sugar
- 70 grams (1/2 cup) cornstarch
- 500 grams (2 cups) milk
- 8 grams (1 tablespoon) vanilla sugar or vanilla extract
- 50 grams (1/4 cup) unsalted butter
For the Pastry Dough:
- 180 grams (3/4 cup) water
- 90 grams (1/3 cup + 2 tablespoons) butter
- A pinch of salt
- A pinch of sugar
- 130 grams (1 cup) all-purpose flour
- 3-4 large eggs
For the Sour Cream Layer:
- 500 grams (2 cups) sour cream
- 150 grams (3/4 cup) granulated sugar
- 2 tablespoons cornstarch
- 8 grams (1 tablespoon) vanilla sugar or any desired flavoring
- 2 large eggs
For the Pastry Crust:
- 250 grams (2 cups) all-purpose flour
- 70 grams (1/2 cup) powdered sugar
- 150 grams (2/3 cup) cold butter, cubed
For Decoration:
- White chocolate, melted (optional)Instructions
- Prepare the Cream Filling:
- In a medium saucepan, whisk together 2 eggs and 150 grams of sugar until smooth.
- Gradually add 70 grams of cornstarch and mix until well combined.
- Slowly pour in 500 grams of milk, stirring continuously to avoid lumps.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Remove from heat and add 50 grams of butter and vanilla sugar. Mix until the butter melts and the cream is smooth. Set aside to cool.
- Prepare the Pastry Dough:
- In another saucepan, bring 180 grams of water, 90 grams of butter, a pinch of salt, and a pinch of sugar to a boil.
- Remove from heat and add 130 grams of flour all at once. Stir vigorously until the dough comes together and pulls away from the sides of the pan.
- Let the dough cool slightly before adding eggs, one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe the dough onto a baking sheet lined with parchment paper, creating 2–3 layers to form discs of about 18 cm in diameter.
- Bake in a preheated oven at 190°C (375°F) for 30 minutes or until golden brown. Set aside to cool.
- Prepare the Sour Cream Layer:
- In a mixing bowl, combine 500 grams of sour cream, 150 grams of sugar, 2 tablespoons of cornstarch, 8 grams of vanilla sugar, and 2 eggs.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency.
- Remove from heat and add 50 grams of butter, stirring until melted and fully incorporated. Set aside to cool.
- Prepare the Pastry Crust:
- In a large bowl, mix 250 grams of flour, 70 grams of powdered sugar, and 150 grams of cold, cubed butter.
- Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Divide the dough into two parts, wrap each in plastic wrap, and refrigerate for 30 minutes.
- Roll out each portion to about 18 cm in diameter and bake in a preheated oven at 190°C (375°F) for 10-15 minutes or until golden brown. Let them cool completely.
- Assemble the Cake:
- Place one of the baked pastry discs on a serving plate and spread a layer of the cream filling on top.
- Add another layer of the baked pastry disc and repeat the process, alternating between the sour cream layer and cream filling until all layers are stacked.
- Cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight to allow the flavors to meld together.
- Decorate and Serve:
- Melt white chocolate and drizzle it over the top of the cake or use it to create elegant swirls or patterns.
- Serve chilled and enjoy a delightful bite of this layered cream cake!
Cooking Tips- Egg Temperature: Ensure that the eggs are at room temperature before using them in the cream filling and pastry dough. This helps in achieving a smoother texture.
- Avoid Overmixing the Dough: When adding eggs to the pastry dough, mix until just combined to prevent a dense texture.
- Chill the Layers: Proper chilling is crucial for this cake. It helps the layers set firmly and enhances the overall flavor and texture.
- Custom Decorations: You can use dark chocolate, fruit, or nuts as alternative decorations to add a unique touch to the cake.
- Protein: Eggs provide a good source of high-quality protein.
- Calcium: Milk and sour cream contribute calcium, important for bone health.
- Energy Boost: Carbohydrates from sugar and flour provide a quick energy boost.
- Easy to Make: Despite its elegant appearance, this cake is straightforward to prepare, making it ideal for both novice and experienced bakers.
- Perfect for Gatherings: This cake is a show-stopper that will impress your guests, whether it’s for a weekend treat or a special celebration.
- Customizable: You can easily adapt the recipe by adding flavors like cocoa powder or coffee to the cream, or by experimenting with different toppings.
- Balanced Sweetness: The combination of creamy and flaky layers ensures a well-balanced sweetness that isn’t overpowering.
- Vegetarian-Friendly: This recipe does not contain any meat or fish products, making it suitable for vegetarians.
- Contains Dairy and Eggs: It is not suitable for those who are lactose intolerant or allergic to eggs.
- Gluten: The recipe includes all-purpose flour, which contains gluten. Use gluten-free flour alternatives if needed.
- Prepare the Cream Filling: