I’ve perfected this extraordinary custard-filled cake that transforms simple ingredients into a heavenly dessert reminiscent of classic French patisserie. This recipe has its roots in traditional European baking, where simple ingredients combine to create something truly magnificent. The magic lies in its unique preparation method, which yields an incredibly light, airy crust filled with the most luxurious custard cream.
Why This Recipe Works
The secret to this cake’s incredible texture comes from the unique cooking method of the dough, similar to pâte à choux (the dough used for cream puffs and éclairs). By cooking the flour mixture before baking, we create a distinctly light and airy texture that literally melts in your mouth. The rich custard filling adds a creamy contrast that makes every bite pure bliss.
Ingredients
For the Cake Layers:
- 150g all-purpose flour (1½ cups)
- 100ml water (½ cup)
- 100ml whole milk (½ cup)
- 80g unsalted butter (⅓ cup)
- 4 large eggs, room temperature
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Custard Filling:
- 500ml whole milk (2 cups)
- 150g granulated sugar (1½ cups)
- 100g all-purpose flour (1 cup)
- 2 large eggs, room temperature
- 180g unsalted butter, softened (¾ cup)
Detailed Instructions
Preparing the Cake Layers:
- Begin by preheating your oven to 200°C (400°F). Line a 25cm (10-inch) round cake pan with parchment paper.
- In a medium saucepan, combine:
- Butter
- Water
- Milk
- Salt
- Heat over medium heat until the butter melts completely and the mixture comes to a gentle boil.
- In a separate bowl, whisk together:
- Flour
- Baking powder
- Critical step: Remove the saucepan from heat and add the flour mixture all at once. Stir vigorously with a wooden spoon until the dough comes together and forms a smooth ball.
- Transfer the dough to a mixing bowl and let it cool for 10 minutes.
- Add eggs one at a time, beating well after each addition. The batter should be smooth and glossy.
- Divide the batter between two prepared pans and spread evenly.
- Bake each layer for 20 minutes or until golden brown and set.
Creating the Perfect Custard Filling:
- In a large bowl, whisk together:
- Eggs
- Sugar until light and fluffy
- Gradually add flour, whisking until smooth
- In a saucepan, heat milk until just below boiling point.
- Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens significantly.
- Remove from heat and let cool completely.
- Beat the softened butter until creamy, then gradually incorporate it into the cooled custard.
Assembly and Finishing:
- Place one cake layer on a serving plate.
- Spread the custard filling evenly over the surface.
- Top with the second cake layer.
- Refrigerate for at least 2 hours or overnight.
- Before serving, dust with powdered sugar.
Storage Tips
Store this cake in the refrigerator for up to 3 days. The flavors actually improve after 24 hours as they meld together.
Nutrition Information
Per serving (1/12 of cake):
- Calories: 385
- Fat: 22g
- Carbohydrates: 42g
- Protein: 7g
- Fiber: 1g
- Sugar: 24g
- Sodium: 185mg
Expert Tips
- Ensure all ingredients are at room temperature before starting
- Don’t rush the cooling process between steps
- When adding eggs to the cake batter, incorporate them one at a time thoroughly
- The custard should be very thick before cooling – it will continue to set in the refrigerator
- For best results, make this cake a day ahead to allow flavors to develop fully
This melt-in-your-mouth cake is perfect for special occasions or when you want to impress guests with a seemingly complex but actually simple-to-make dessert. The combination of the light, airy layers and rich custard creates a texture and taste experience that’s truly unforgettable.
