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 each of milk and water, plus ½ teaspoon of salt. Stir until the butter melts and liquids combine.

Step 2: In a separate bowl, whisk together 150 grams flour and 1 teaspoon baking powder to distribute the baking powder evenly.

Step 3: Bring the liquid mixture to a boil, then reduce heat. Slowly add the dry mixture while stirring continuously to avoid lumps. Cook until the dough pulls away from the pan sides and forms a smooth ball.

Step 4: Transfer the dough to a bowl and cool slightly until warm but not hot. Add eggs one at a time, mixing thoroughly after each to get a smooth, slightly sticky dough.

Step 5: Preheat the oven to 400°F (200°C) and line a 25cm round pan with parchment paper. Divide dough into two equal parts.

Step 6: Spread one portion evenly in the pan and bake for 20 minutes on the middle rack. Repeat with the second portion to make two layers. Let layers cool completely.

Step 7: For the cream filling, beat 2 eggs and 150 grams sugar until pale and frothy. Gradually whisk in 100 grams flour and 500 ml milk to make a smooth batter.

Step 8: Cook this mixture in a saucepan over medium heat, stirring constantly to thicken without lumps. Once boiling, cook for 3 minutes, then remove from heat and cover with plastic wrap to cool.

Step 9: Beat 180 grams butter until light and fluffy. Gradually add the cooled cream mixture in spoonfuls, blending well after each to achieve smooth, creamy filling.

Step 10: Assemble the cake by placing one dough layer in a pan, spreading half the cream filling evenly on top. Add the second layer and spread the remaining filling over it.

Step 11: Refrigerate the assembled cake for at least 2 hours to set the cream and meld flavors.

Step 12: Before serving, dust with icing sugar or your favorite garnish. Slice and enjoy!

Tips & Variations

Use room temperature eggs to help incorporate them smoothly into the dough and cream.

For a flavored twist, add a teaspoon of vanilla extract or lemon zest to the cream filling.

Try different garnishes like cocoa powder, fresh berries, or chopped nuts for variety.

Ensure the dough cools enough before adding eggs to prevent them from cooking prematurely.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this recipe to achieve the right texture. Using cake flour can make the cake lighter, while whole wheat flour may alter the texture and flavor.

How can I make the cream filling thicker?

Cook the cream mixture a little longer while stirring to thicken it more before combining with butter. Also, ensure the flour is well incorporated to help thicken the custard base.