I’ve perfected this show-stopping dessert that combines light, airy pastry with silky vanilla pudding cream. This recipe creates a stunning layered cake that tastes like it came from a high-end patisserie. The secret lies in the proper temperature control and timing of each component.
Prep & Cooking Time
- Prep Time: 45 minutes
- Cooking Time: 40 minutes
- Cooling Time: 2 hours
- Total Time: 3 hours 25 minutes
- Servings: 12 pieces
Ingredients
For the Vanilla Pudding Cream
- 750ml (3 cups) whole milk
- 1½ packages vanilla pudding powder
- 50-100g (¼-½ cup) granulated sugar
- 200g (1 cup) unsalted butter, softened
For the Pastry Layers
- 250ml (1 cup) water
- 120g (½ cup) unsalted butter
- 150g (1¼ cups) all-purpose flour
- ½ teaspoon baking powder
- 4 large eggs, room temperature
- Powdered sugar for dusting
Instructions
- Make Vanilla Cream
- Whisk pudding powder with 250ml cold milk
- Bring remaining milk to boil
- Add pudding mixture, stirring constantly
- Cook until thickened
- Add sugar, stir until dissolved
- Cool completely
- Beat in softened butter until smooth
- Prepare Pastry Dough
- Bring water and butter to boil
- Remove from heat
- Add flour and baking powder all at once
- Stir vigorously until smooth
- Cool 10 minutes
- Beat in eggs one at a time
- Mix 2-3 minutes until glossy
- Bake Layers
- Preheat oven to 400°F (200°C)
- Line two baking sheets
- Spread half dough on each
- Bake 20 minutes until golden
- Cool completely
- Assemble Cake
- Place first layer on serving plate
- Spread with all pudding cream
- Top with second layer
- Dust with powdered sugar
Expert Tips
- Ensure pudding is completely cool before adding butter
- Beat eggs in one at a time thoroughly
- Let layers cool fully before assembling
- Refrigerate 2 hours before serving
Storage Instructions
- Refrigerate: Up to 3 days
- Do not freeze
- Best served within 24 hours
Nutrition Information (per slice)
- Calories: 385
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 85mg
- Total Carbohydrates: 35g
- Protein: 7g
- Calcium: 125mg
Common Issues and Solutions
Pudding Cream Problems
- Lumpy Pudding
- Solution: Strain through fine mesh
- Prevention: Whisk constantly while cooking
- Runny Cream
- Solution: Chill longer
- Prevention: Cook until very thick
- Butter Separation
- Solution: Beat longer until smooth
- Prevention: Ensure same temperature
Pastry Layer Issues
- Not Rising
- Solution: Check oven temperature
- Prevention: Don’t open oven while baking
- Too Dense
- Solution: Beat eggs longer
- Prevention: Room temperature eggs
- Uneven Layers
- Solution: Use ruler to spread
- Prevention: Mark corners for thickness
Serving Suggestions
Classic Presentation
- Dust with powdered sugar
- Cut into rectangles
- Serve with fresh berries
Variations
- Chocolate Lover’s
- Add cocoa to pudding
- Drizzle with chocolate
- Fruit-Filled
- Layer with fresh berries
- Add fruit preserves
- Coffee-Flavored
- Add espresso powder to cream
- Dust with cocoa
Make-Ahead Tips
Day Before
- Prepare Pudding
- Make and chill cream
- Store covered in fridge
- Bake Layers
- Cool completely
- Store wrapped separately
Day Of
- Assembly
- Bring cream to room temperature
- Layer and finish
- Chill 2 hours before serving
This elegant dessert is perfect for:
- Special occasions
- Holiday celebrations
- Weekend family treats
- Impressive dinner parties
The key to success lies in patience and temperature control. Each component must be the right temperature before proceeding to the next step. When done correctly, this cake offers a perfect balance of crispy layers and creamy filling that will have everyone asking for seconds.
