Cream-filled cake
Description
Delicious baked treat for the whole family. The most important part of a boiled cake is, of course, the cream. It must be carefully prepared following the instructions. To make a boiled cake, we prepare both boiled dough and boiled cream. Store the finished cake in the refrigerator so it holds its shape. By the way, it will soak up the cream even more and become even tastier. Serve cooled or slightly warm.
Instructions
- 1
Step 1
First, prepare the custard base for the cream, as it needs enough time to cool down completely. Place all the ingredients for the cream, except for the butter, into a saucepan. Use heaping tablespoons of flour, slightly mounded.
- 2
Step 2
Whisk thoroughly until smooth and place over medium heat.
- 3
Step 3
While stirring constantly, bring the cream to a boil and thicken.
- 4
Step 4
Cover with plastic wrap and place in a cool place to cool down to room temperature.
- 5
Step 5
Now let's prepare the choux pastry. Boil water with butter, vegetable oil, and salt.
- 6
Step 6
Reduce the heat to minimum. Add all the flour into the boiling liquid and mix until smooth. Keep the dough on the heat for a couple of minutes until it pulls away from the sides of the pan and no longer smells of raw flour.
- 7
Step 7
Let it cool for about 5 minutes, then start incorporating the eggs one at a time.
- 8
Step 8
Mix the dough either by hand or using a mixer. At first, there will be lumps, do not be alarmed.
- 9
Step 9
Continue mixing until the dough becomes smooth.
- 10
Step 10
Now we need to bake the cake layers. This amount of dough yields two rectangular layers measuring 30x40 cm. Spread the dough onto parchment paper, wetting your hands with cold water. The dough layer should be very thin.
- 11
Step 11
Bake the cake layers in a preheated oven at 200 degrees for about 10–12 minutes. Immediately remove the baked layer from the parchment paper and transfer it onto a clean, dry towel. Bake the second layer in the same way.
- 12
Step 12
While the cake layers are cooling, let's prepare the cream. Beat the cooled custard base with a mixer, gradually adding pieces of softened butter at room temperature.
- 13
Step 13
We get a thick, silky, and very aromatic cream.
- 14
Step 14
Now, cut each cake layer horizontally into three equal parts. This will give us a total of 6 layers. Spread cream between each layer, making sure to reserve some cream for decorating the top and sides of the cake. Place the finished cake in the refrigerator for at least a couple of hours, preferably overnight.
- 15
Step 15
Then enjoy the delicious cream cake.