Description
Mouth Cake is a simple, cost-effective layered dessert featuring a soft baked dough paired with a rich, creamy filling. Made with everyday ingredients like flour, milk, butter, and eggs, this cake combines a light pastry texture with a smooth, luscious cream that sets perfectly after chilling. It’s an easy-to-make treat ideal for any occasion, offering a sweet, comforting flavor with a delicate balance of richness and sweetness.
Ingredients
Scale
Dough 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
Cream Filling Ingredients
- 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
- Prepare the Dough: In a saucepan, melt 80 grams of butter over medium heat. Add 100 ml each of milk and water, and ½ teaspoon salt. Stir until butter is fully melted and liquids are combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 150 grams of all-purpose flour and 1 teaspoon baking powder to evenly distribute the leavening agent.
- Combine and Cook Dough: Bring the liquid mixture to a boil, then reduce heat. Slowly add the dry flour mixture while stirring continuously to avoid lumps. Cook until the dough pulls away from the pan sides and forms a smooth ball.
- Cool and Add Eggs: 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 smooth and slightly sticky dough forms.
- Bake the Layers: Preheat oven to 400°F (200°C) and line a 25cm round baking pan with parchment paper. Divide dough into two equal parts. Spread one portion evenly in the pan and bake on the middle rack for 20 minutes. Repeat for the second portion. Allow layers to cool completely.
- Make the Cream Filling – Whisk Base Ingredients: In a bowl, beat 2 eggs and 150 grams sugar until pale and frothy. Gradually add 100 grams flour, then 500 ml milk, whisking constantly to form a smooth batter.
- Cook the Cream Mixture: Transfer batter to a saucepan and cook over medium heat, stirring constantly. When the mixture thickens and begins boiling, continue cooking for 3 more minutes, then remove from heat and cover with plastic wrap to cool.
- Blend Butter and Cream: Beat 180 grams butter until light and fluffy. Gradually add the cooled cream mixture in small portions, blending well after each addition until smooth and creamy filling forms.
- Assemble the Cake: Place one baked dough layer in a clean pan. Evenly spread half of the cream filling over it. Add the second cake layer and spread remaining cream on top.
- Chill the Cake: Refrigerate for at least two hours to allow the cream to set and flavors to meld.
- Garnish and Serve: Dust the top with icing sugar or your choice of garnish. Slice and serve.
Notes
- Ensure the dough is warm, not hot, before adding eggs to prevent cooking the eggs.
- Constant stirring during cooking the dough and cream is essential to avoid lumps.
- Use parchment paper to prevent sticking and for easy removal of cake layers.
- Chilling the cake for at least two hours improves texture and flavor melding.
- For variations, try adding vanilla extract or lemon zest to the cream filling.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Mouth Cake, layered cake, easy dessert, baked cake, creamy filling, simple cake recipe
