Description
This Melt-in-Your-Mouth Cake is a luscious layered dessert featuring a soft, tender dough base and a rich, creamy filling. Baked to golden perfection and filled with a smooth, buttery cream, this cake is ideal for those seeking a delicate, melt-away texture paired with a sweet, comforting flavor. Perfect for special occasions or an indulgent treat, it’s easy to assemble and can be garnished with a dusting of icing sugar or your favorite toppings.
Ingredients
Scale
Dough Ingredients
- 150 grams (1 ½ cups) all-purpose flour
- 100 ml (½ cup) water
- 100 ml (½ cup) milk
- 80 grams (⅓ cup) butter
- 4 large eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
Cream Filling Ingredients
- 500 ml (2 cups) milk
- 150 grams (¾ cup) sugar
- 100 grams (1 cup) all-purpose flour
- 2 large eggs
- 180 grams (¾ cup) butter
Garnish
- Icing sugar or your favorite garnish
Instructions
- Preparing the Dough: In a saucepan over medium heat, melt 80 grams of butter. Add 100 ml each of milk and water along with ½ teaspoon salt, stirring until fully combined and butter is melted.
- Mix the Dry Ingredients: In a separate bowl, whisk together 150 grams flour and 1 teaspoon baking powder to evenly distribute the leavening agent.
- Incorporate the Dry Mixture: Once the liquid mixture comes to a boil, reduce heat. Slowly add the dry mixture while stirring continuously to prevent lumps. Cook until the dough pulls away from the pan sides and forms a smooth ball.
- Cool and Add Eggs: Transfer dough to a mixing bowl and allow it to cool until warm but not hot. Add 4 eggs one at a time, mixing thoroughly after each to achieve a smooth, slightly sticky dough.
- Bake the Layers: Preheat oven to 400°F (200°C). Line a 25cm round baking pan with parchment paper. Divide dough into two equal parts. Spread one portion evenly in pan and bake on middle rack for 20 minutes. Repeat for second layer. Cool layers completely before assembling.
- Making the Cream Filling – Whisk the Base Ingredients: In a bowl, beat 2 eggs and 150 grams sugar until pale and frothy. Gradually add 100 grams flour, then 500 ml milk while whisking constantly to form a smooth batter.
- Cook the Cream Mixture: Transfer batter to a saucepan and cook over medium heat stirring continuously until thickened and boiling. Continue cooking 3 more minutes then remove from heat and cover with plastic wrap to cool.
- Blend the Butter and Cream: Beat 180 grams butter in a bowl until light and fluffy. Gradually add cooled cream mixture in spoonfuls, mixing well after each addition, resulting in a smooth, creamy filling.
- Assembling the Cake – Layer the Cake: Place one baked dough layer in a clean pan. Spread half of the cream filling evenly over it. Top with second dough layer and spread remaining cream on top.
- Chill the Cake: Refrigerate the assembled cake for at least two hours to let the cream set and flavors meld.
- Garnish and Serve: Before serving, dust the top of the cake with icing sugar or your chosen garnish. Slice and enjoy this delightful dessert.
Notes
- Make sure the dough is warm, not hot, before adding eggs to prevent cooking them.
- Continuous stirring during cooking the dough and cream filling prevents lumps for a smooth texture.
- Baking each dough layer separately ensures even cooking and better texture.
- Chilling the cake helps the cream set firmly for easier slicing.
- Customize garnish with nuts, cocoa powder, or fresh fruit for added flavor and presentation.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: melt-in-your-mouth cake, layered cake recipe, creamy filling cake, easy baking dessert, soft cake recipe
