Introduction

This classic layered cake is a delightful treat with a light, tender dough and a rich, creamy filling. Perfect for special occasions or an indulgent dessert, it combines simple ingredients into a deliciously elegant dessert.

A close-up image of a creamy yellow cheesecake with a slightly browned and thick crust on the edges. The top layer is smooth and glossy with soft waves and small patches where the creamy filling shows slight texture differences. The cheesecake sits on a white plate, all placed on a white marbled surface. 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 milk, 100 ml water, and ½ teaspoon salt. Stir until the butter melts completely and the mixture is 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: Once the liquid mixture boils, reduce the heat. Gradually add the dry flour mixture, stirring constantly to avoid lumps. Cook until the dough pulls away from the pan’s sides and forms a smooth ball.
Step 4: Transfer the dough to a bowl and let it cool until warm but not hot. Add 4 eggs one at a time, mixing thoroughly after each until the dough is smooth and slightly sticky.
Step 5: Preheat your oven to 400°F (200°C). Line a 25cm round baking pan with parchment paper. Divide dough into two equal parts. Spread one portion 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 in a bowl until pale and frothy. Add 100 grams flour gradually, then whisk in 500 ml milk until smooth.
Step 7: Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it thickens. Once boiling, continue to cook for 3 minutes. Remove from heat and cover with plastic wrap to cool.
Step 8: Beat 180 grams butter in a clean bowl until light and fluffy. Gradually mix in the cooled cream mixture a little at a time until smooth and creamy.
Step 9: Place one cake layer in a baking pan, spread half the cream filling over it. Top with the second cake layer and spread remaining cream evenly.
Step 10: Refrigerate the assembled cake for at least 2 hours to let the filling set and flavors combine.
Step 11: Before serving, dust the cake with icing sugar or your choice of garnish. Slice and enjoy!

Tips & Variations

Ensure the dough is warm, not hot, before adding eggs to prevent curdling.
Use fresh eggs for best texture in the filling.
Try adding vanilla extract or lemon zest to the cream filling for extra flavor.
You can substitute icing sugar garnish with cocoa powder, chopped nuts, or fresh berries.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat slices briefly at room temperature for the best taste, or serve chilled as preferred.

How to Serve

The image shows a close-up of a cheesecake with a golden brown crust that is thick and slightly crumbly around the edges. The top layer is smooth, creamy, and pale yellow, with slight swirls and a glossy texture, indicating a soft, rich filling. The cheesecake fills the whole white plate, sitting on a white marbled surface that adds a clean and fresh look to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, substitute butter with a dairy-free alternative and use a plant-based milk like almond or oat milk in equal amounts.

How do I know when the dough is ready before adding the eggs?

The dough should pull away cleanly from the sides of the pan and form a smooth ball. It should be warm to the touch but not hot to avoid cooking the eggs prematurely.