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 of milk, 100 ml of water, and ½ teaspoon of salt, stirring until the butter is fully melted and liquids are combined.

Step 2: In a separate bowl, whisk together 150 grams of flour and 1 teaspoon of 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 avoid lumps. Cook until the dough pulls away from the sides of 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 25 cm round baking pan with parchment paper. Divide the dough into two equal parts. Spread one portion evenly in the pan and bake for 20 minutes. Repeat with the second portion. Let the layers cool completely.

Step 6: For the cream filling, beat 2 eggs and 150 grams of sugar together until pale and frothy. Gradually whisk in 100 grams of flour and 500 ml of milk to make a smooth batter.

Step 7: Pour the batter into a saucepan and cook over medium heat, stirring constantly until thickened and boiling. Continue cooking for 3 minutes, then remove from heat and cover with plastic wrap to cool.

Step 8: In a separate bowl, beat 180 grams of butter until light and fluffy. Gradually add the cooled cream mixture a few spoonfuls at a time, beating well after each addition to create a smooth filling.

Step 9: Place one dough layer on a clean pan and spread half of the cream filling over it. Add the second layer on top and spread the remaining cream evenly.

Step 10: Refrigerate the assembled cake for at least two hours to allow the cream to set and flavors to combine.

Step 11: Before serving, dust the top with icing sugar or your preferred garnish. Slice and enjoy!

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the cream filling.

Replace half the sugar in the cream filling with honey for a natural sweetness.

Use fresh berries or fruit preserves as a topping to add a fruity twist.

Make smaller individual servings by using cupcake tins instead of a large pan.

FAQs

Can I use gluten-free flour for this recipe?

Yes, gluten-free all-purpose flour can be substituted, but the texture may be slightly different. Be sure to check that your baking powder is gluten-free as well.

Is it possible to make this cake dairy-free?

You can replace butter and milk with plant-based alternatives like margarine and almond or oat milk. The cream filling may have a different texture but will still be delicious.