Introduction

This Melt-in-Your-Mouth Cake is a delicate dessert with a soft, tender crumb and a rich creamy filling. Its unique dough and luscious cream layers make it a perfect treat for special occasions or whenever you crave something sweet and satisfying.

A round cheesecake baked in a metal pan with a golden-brown crust that rises evenly along the edges, with a slightly cracked top edge dusted with powdered sugar. The cheesecake surface is creamy pale yellow with a smooth, whipped texture, showing soft swirls and a slight indentation near the center where the cream looks fluffier and more textured. The pan rests on a white marbled texture. 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 of milk, 100 ml of water, and ½ teaspoon salt. Stir until the butter is fully melted and the liquids are combined.
Step 2: In a separate bowl, whisk together 150 grams of flour and 1 teaspoon baking powder to ensure even distribution.
Step 3: Once the liquid mixture comes to a boil, reduce heat. Slowly add the dry flour mixture while stirring continuously to avoid lumps. Cook the dough until it pulls away from the sides and forms a smooth ball.
Step 4: Transfer the dough to a mixing bowl and let it cool slightly to prevent cooking the eggs. Add the 4 large eggs one at a time, mixing thoroughly after each addition until the dough is smooth and slightly sticky.
Step 5: Preheat the oven to 400°F (200°C). Line a 25cm round cake pan with parchment paper. Divide the dough into two equal parts and spread one evenly in the pan. Bake for 20 minutes on the middle rack. Repeat with the second part to make two layers. Let them cool completely.
Step 6: To make the cream filling, beat 2 eggs and 150 grams of sugar in a bowl until pale and frothy. Gradually add 100 grams of flour, then 500 ml of milk, whisking constantly to create a smooth batter.
Step 7: Pour the batter into a saucepan and cook over medium heat, stirring constantly. When thickened and boiling, cook for an additional three minutes. Remove from heat and cover with plastic wrap to cool.
Step 8: Beat 180 grams of butter in a separate bowl until light and fluffy. Gradually add the cooled cream mixture a little at a time, blending well until smooth and creamy.
Step 9: Place one cake layer in a clean pan. Spread half of the cream filling evenly over it. Add the second cake layer on top and cover with the remaining cream.
Step 10: Refrigerate the assembled cake for at least two hours to set the cream and blend the flavors.
Step 11: Before serving, dust the top with icing sugar or your preferred garnish. Slice and enjoy!

Tips & Variations

For a richer flavor, substitute part of the milk in the cream mixture with heavy cream.
You can add vanilla extract or citrus zest to the cream filling for a different aroma.
If you prefer a firmer cake, bake the layers a few minutes longer, but watch carefully to avoid drying out.
Try layering fresh fruits or jam between the cream layers for added texture and taste.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream’s texture. To serve, you can let it sit at room temperature for 10–15 minutes if you prefer a less cold dessert. Avoid freezing, as the cream texture may change.

How to Serve

A round cheesecake with two visible layers sits in a dark baking pan on a white marbled surface. The bottom layer is thick and light golden brown with slightly browned edges, forming a sturdy crust that rises up around the sides. On top, a fluffy, cream-colored cheesecake filling is spread unevenly with soft peaks and valleys, giving it a rich, smooth texture. Light powdered sugar is dusted around the edges of the crust, adding a delicate touch. The cake looks homemade and inviting, filling the baking pan fully. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour for this cake?

All-purpose flour works best for this recipe to achieve the right texture. Using cake flour may result in a softer cake, while whole wheat flour could make it denser.

Is it okay to prepare the cake layers in advance?

Yes, you can bake the cake layers a day ahead and store them wrapped tightly in plastic wrap at room temperature or in the fridge. Assemble the cake and add the cream filling just before serving for the freshest taste.