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.
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