Description
This Melt-in-Your-Mouth Cake is a simple yet indulgent layered dessert featuring a soft, buttery cake paired with a creamy, smooth filling. With basic pantry ingredients and straightforward steps, it’s an affordable treat perfect for any occasion that yields 12 servings of delectable delight.
Ingredients
Scale
Cake Batter
- 150 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 150 grams sugar
- 80 grams butter, melted
- 100 ml water
- 100 ml milk
Creamy Filling
- 500 ml milk
- 150 grams sugar
- 100 grams all-purpose flour
- 2 large eggs
- 180 grams butter
Garnish
- Icing sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) and grease a 9-inch round baking pan thoroughly to prevent sticking during baking.
- Mix Dry and Wet Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt. In a separate large bowl, beat 4 large eggs and 150 grams sugar until the mixture becomes fluffy and pale. Gradually add the melted butter, water, and milk into the egg mixture while continuing to mix. Gently fold in the dry ingredients until just combined, ensuring not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Place it in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow it to cool completely before slicing.
- Prepare the Creamy Filling: In a saucepan over medium heat, combine 500 ml milk and 150 grams sugar, stirring until the sugar dissolves completely. In a separate bowl, whisk together 100 grams flour and 2 eggs until smooth. Slowly add this mixture to the warm milk, stirring continuously to prevent lumps. Cook the mixture, stirring constantly, until it thickens to a creamy consistency. Remove from heat, then stir in 180 grams butter until fully incorporated. Allow to cool slightly before assembling.
- Assemble the Cake: Once the cake is cooled, carefully slice it horizontally into layers as desired. Spread the prepared creamy filling generously between the layers. Reassemble the layers, then finish by dusting the top with icing sugar for an elegant touch. Chill slightly if preferred before serving.
Notes
- Make sure the butter for the batter is melted but not hot to avoid cooking the eggs prematurely.
- When folding dry ingredients into wet, do it gently to keep the batter light and airy.
- The creamy filling should be cooked on medium heat with constant stirring to avoid burning or lumps.
- Allow the cake to cool completely before slicing to prevent crumbling.
- For a richer flavor, use whole milk or substitute part of the butter with cream in the filling.
- This cake tastes best served slightly chilled or at room temperature.
