This melt-in-your-mouth cake is a simple yet indulgent dessert that feels special without a hefty price tag. With its soft layers and creamy filling, it’s perfect for any occasion and sure to impress with minimal effort.

A slice of creamy cheesecake with three layers sits on a white plate with black and gold rim patterns. The bottom layer is a thin, light golden crust, the middle layer is thick, smooth, and pale yellow cream cheese filling, and the top layer is a golden-brown baked crust with powdered sugar dusted lightly over it. A silver fork rests beside the slice on the plate. In the background, a glass cake stand with the remaining cheesecake, showing the same three layers, is placed on a white marbled surface with a folded blue and white cloth nearby. 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, and ½ teaspoon salt. Stir until the butter melts completely and the liquids combine.
Step 2: In a separate bowl, whisk together 150 grams flour and 1 teaspoon baking powder to evenly distribute the baking powder.
Step 3: Once the liquid mixture boils, reduce the heat and gradually add the dry flour mixture, stirring constantly to avoid lumps. Cook until the dough pulls away from the pan and forms a smooth ball.
Step 4: Transfer the dough to a mixing bowl and let it cool until warm but not hot. Add 4 eggs one at a time, mixing well after each addition until the dough is smooth and slightly sticky.
Step 5: Preheat the oven to 400°F (200°C). Line a 25cm round baking pan with parchment paper. Divide the dough into two equal parts and spread one evenly in the pan. Bake for 20 minutes on the middle rack. Repeat with the second portion. Allow both layers to cool completely.
Step 6: To make the cream filling, beat 2 eggs and 150 grams sugar in a bowl until pale and frothy. Gradually whisk in 100 grams flour, then slowly add 500 ml milk, creating a smooth batter.
Step 7: Pour the cream mixture into a saucepan and cook over medium heat, stirring continuously to prevent lumps. After it thickens and boils, cook for an additional three minutes. Remove from heat and cover to cool.
Step 8: Beat 180 grams butter until light and fluffy. Add the cooled cream mixture gradually, mixing thoroughly after each addition to create a smooth, creamy filling.
Step 9: Place one cake layer in a clean pan and spread half the cream filling over it. Top with the second cake layer and cover with the remaining cream.
Step 10: Refrigerate the assembled cake for at least two hours to let the cream set and the flavors meld together.
Step 11: Before serving, dust the cake with icing sugar or your choice of garnish. Slice and enjoy!

Tips & Variations

For added flavor, try adding a teaspoon of vanilla extract to the cream filling before cooling.
You can substitute the all-purpose flour with cake flour for a lighter texture.
Use fresh fruit or chocolate shavings as an alternative garnish to suit your taste.
If eggs are a concern, make sure to cool the dough sufficiently before mixing in eggs to avoid scrambling.

Storage

Store the cake covered in the refrigerator for up to 3 days. The cream filling will keep it moist and fresh. To serve, you can let it sit at room temperature for 10-15 minutes for a softer texture. Avoid freezing as it might affect the cream’s consistency.

How to Serve

A puff pastry cake with a thick pale yellow cream layer sandwiched between two crunchy, golden-brown puff pastry layers, dusted with fine white powdered sugar on top; the top layer is slightly cracked and airy, showing texture, and the cake sits on a dark wooden cake stand 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 ahead of time?

Yes, the cake can be assembled a day in advance and refrigerated, allowing the flavors to fully develop and the cream to firm up nicely.

Can I use margarine instead of butter?

Butter is preferred for its flavor and texture, but margarine can be used as a substitute if necessary, keeping in mind it might alter the taste slightly.