Introduction

This Melt-in-Your-Mouth Cake is a delightful treat with delicate layers and a creamy filling that will captivate your taste buds. Perfect for special occasions or a cozy afternoon dessert, this cake balances light texture and rich flavor beautifully.

A round cheesecake with a thick golden-brown crust stands tall in a white round pan. The creamy filling inside is pale yellow and smooth, with soft swirls and gentle peaks covering the whole top surface. The edges of the cheesecake have a light dusting of white powdered sugar. The pan sits on a white marbled texture, with soft light that highlights the rich and creamy texture of the filling. 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 has melted and the liquids are fully combined.
Step 2: In a separate bowl, whisk together 150 grams flour and 1 teaspoon baking powder to evenly distribute the baking powder.
Step 3: Bring the liquid mixture to a boil, then reduce heat. Gradually 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.
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 thoroughly after each addition until the dough becomes smooth and slightly sticky.
Step 5: Preheat the oven to 400°F (200°C) and line a 25cm round baking pan with parchment paper. Divide the dough into two equal parts. Spread one part evenly in the pan and bake for 20 minutes on the middle rack. Repeat with the second portion. Let layers cool completely.
Step 6: For the cream filling, beat 2 eggs and 150 grams sugar until pale and frothy. Gradually add 100 grams flour, then 500 ml milk, whisking constantly to create a smooth batter.
Step 7: Pour this mixture into a saucepan and cook over medium heat, stirring constantly to avoid lumps. Once it thickens and boils, continue cooking for 3 minutes. Remove from heat and cover with plastic wrap to cool.
Step 8: In a separate bowl, beat 180 grams butter until light and fluffy. Gradually add the cooled cream mixture in small amounts, blending well after each addition to achieve a smooth filling.
Step 9: Place one cake layer in a clean pan. Spread half of the cream filling evenly over it. Add the second cake layer and cover with the remaining filling.
Step 10: Refrigerate the assembled cake for at least two hours to let the cream set and flavors combine.
Step 11: Before serving, dust the top with icing sugar or your favorite garnish. Slice and enjoy!

Tips & Variations

Ensure the dough cools enough before adding eggs to prevent scrambling.
Use a light hand when folding in eggs to maintain the dough’s airy texture.
For a flavored variation, add a teaspoon of vanilla extract or lemon zest to the cream filling.
Decorate with fresh berries or chocolate shavings for an elegant finish.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream fresh. Reheat is not recommended as it will affect the texture of the cream filling. Bring to room temperature before serving for the best flavor and texture.

How to Serve

A thick round cheesecake with a golden brown crust that is slightly cracked around the edges, filled with a smooth, creamy pale yellow cheese layer that has soft swirls and folds on top, lightly dusted with white powdered sugar. The cheesecake sits on a white plate with a grey rim, placed on a white marbled textured 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, you can prepare the cake layers and cream filling a day in advance. Assemble and refrigerate it to allow the flavors to meld. This helps enhance the taste and texture.

Can I substitute the butter with margarine or oil?

Butter is recommended for its flavor and texture, but you can use margarine if necessary. However, using oil is not advised as it will alter the dough’s consistency and richness.