Melt In Mouth Custard Cream Cake Recipe

Melt In Mouth Custard Cream Cake Recipe 

These are the fluffiest, melt-in-your-mouth custard cream cakes you’ve ever tasted.

They’re really simple to make once you’ve mastered the technique, and you can’t go wrong if you utilize the appropriate tools and techniques in this recipe. If you want them to be truly fluffy and not runny, you must precisely measure the ingredients in this recipe.

 Yields: 15 vanilla cream cakes

Prep Time: 6hours 

Cook Time: 45minutes 

Total Time: 6hours  45minutes

Ingredients to make melt In Mouth Custard Cream Cake Recipe: 

⭐17,6 oz. puff pastry

⭐9 large eggs divided into egg yolks and egg whites

⭐10,5 oz. (1.5 cups) sugar for the egg yolk mixture

⭐3,5 oz (0,5 cup) of sugar for the egg white mixture

⭐1 tbsp of rum

⭐54 fl oz of milk and save 1 cup of milk for the egg yolk mixture

⭐2 bags vanilla sugar or if you don’t have it, just use 1 to 2 tsp of vanilla extract

⭐6,35 oz. all-purpose flour (use the driest flour you have)

For the topping, you will need:

⭐2 cups of heavy whipping cream

⭐2 tsp sugar

And for the serving:

⭐1 tbsp of powdered sugar

Instructions to Make Melt in Mouth Custard Cream Cake Recipe 

The first step is to roll out and bake the puff pastry. Divide it into two equal squares. Because it will shrink during the baking process, the size should be somewhat larger than your baking dish.

Then, using a fork, poke the dough in various places. Bake for approximately 10 minutes, or until golden brown. Allow the first layer of dough to cool completely before removing it from the baking dish. You do not need to chill it because we will be pouring a hot liquid over it.

To make the egg mixture

Divide the eggs into two bowls, leaving the egg whites in the larger one.

Combination of egg whites:

Mix the egg whites thoroughly. When you see peaks forming, slowly add the sugar. Mix for another minute, or until the sugar is evenly distributed. The egg white mixture should be quite stiff.

First, heat the milk for the egg yolk combination. Then, in a separate bowl, combine the flour, vanilla, egg yolks, sugar, rum, and around one cup of cool milk from the whole batch. Mix everything together until it’s lovely and creamy.

When the milk is boiling, slowly pour in the mixture and continuously stir it. Cook for about 5 minutes, being careful not to burn it because it burns quickly.

combining the white and yellow mixtures

Now comes the most important element of this dish. Pour the boiling mixture carefully into the egg whites. Begin combining right away with a large whisk. You must work quickly and thoroughly to blend the mixes because if you get this phase incorrectly, the cakes will lose their fluffiness. Instead, you’ll get a runny, pudding-like consistency, which you don’t want.

When the two mixes are blended, stir for a few seconds more before pouring everything into the baking dish with baked puff pastry. Arrange the mixture and leave it to cool completely for a few hours (overnight is preferable).

The next step is to beat the cream into which you have added 2 teaspoons of sugar. The cream must also be vigorously beaten.

Remove the cream cake mixture from the refrigerator when it is cold enough. Then, on top of the cream cake mixture, add your whipped cream. Arrange it in a baking dish to create square-shaped cakes when you cut it.

End by Cutting the remaining puff pastry into 15 equal squares. Arrange the squares on top of the cream and sprinkle with 1 tbsp powdered sugar.


Nutritional Info:

Serving: 1g | Calories: 429kcal | Carbohydrates: 31g | Protein: 10g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 172mg | Sugar: 23g

Leave a Comment