Introduction

This melt-in-your-mouth cake is a delightful treat that combines a soft, delicate dough with a creamy filling. Perfect for any occasion, it’s a dessert that impresses with its tender layers and rich flavors.

The image shows a thick cheesecake with a golden-brown crust around the edges and a creamy, smooth, pale yellow top layer that looks soft and slightly wavy like whipped cream. The cheesecake fills a white plate, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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
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
Icing sugar or your favorite garnish

Instructions

Step 1: In a saucepan over medium heat, melt 80 grams of butter. Add 100 ml each of milk and water along with ½ teaspoon salt. Stir until the butter melts and the liquids combine.
Step 2: In a separate bowl, whisk together 150 grams flour and 1 teaspoon baking powder.
Step 3: Bring the liquid mixture to a boil, then reduce heat. Slowly add the dry mixture, stirring constantly to avoid lumps. Cook until the dough pulls away from the pan sides and forms a smooth ball.
Step 4: Transfer dough to a mixing bowl and cool slightly. Once warm, add 4 eggs one at a time, mixing thoroughly after each addition until smooth and slightly sticky.
Step 5: Preheat oven to 400°F (200°C). Line a 25cm round pan with parchment paper. Divide dough into two equal parts, spread one evenly in the pan, and bake for 20 minutes on the middle rack. Repeat with second portion. Cool completely.
Step 6: To make the cream filling, beat 2 eggs and 150 grams sugar until pale and frothy. Gradually add 100 grams flour and 500 ml milk, whisking constantly to form a smooth batter.
Step 7: Cook the batter in a saucepan over medium heat, stirring constantly. When it thickens and starts boiling, cook for 3 more minutes. Remove from heat and cover with plastic wrap to cool.
Step 8: Beat 180 grams butter until light and fluffy. Gradually add the cooled cream mixture in spoonfuls, blending well after each to create a smooth filling.
Step 9: Place one cake layer in a pan and spread half the cream filling evenly over it. Top with the second layer and spread remaining cream on top.
Step 10: Refrigerate the assembled cake for at least 2 hours to let the filling set and flavors meld.
Step 11: Before serving, dust the cake with icing sugar or your preferred garnish. Slice and enjoy!

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the cream filling before cooking.
Use lemon zest in the cream to give a fresh, citrusy twist.
Substitute part of the all-purpose flour with almond flour for a nutty aroma and texture.
Ensure the dough cools before adding eggs to prevent scrambling.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream filling’s texture. To serve, bring to room temperature for about 20 minutes for softer slices. Reheating is not recommended as it can affect the cream’s consistency.

How to Serve

A close-up image of a tall cheesecake with a thick, golden-brown crust around the edges. The cheesecake filling is creamy and smooth with a pale yellow color on top, slightly uneven with soft peaks and a shiny texture. The cheesecake is inside a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, you can substitute the butter with dairy-free margarine and use plant-based milk alternatives like almond or oat milk. The texture may vary slightly but will still be delicious.

How do I prevent lumps in the cream filling?

Constant stirring while cooking the cream mixture is key. Also, add the flour gradually to the beaten eggs and sugar, whisking thoroughly before cooking to create a smooth batter.