Ultra-Moist Pastry Cream Cake

Ingredients

• 250 ml Milk (whole, at room temperature)
• 70 g Sugar (granulated)
• 2 g Cornstarch (about ½ teaspoon)
• 1 packet Vanilla sugar (about 8 g, or 1 teaspoon vanilla extract)
• 1 piece Egg (medium size)
• 20 g Butter (unsalted, at room temperature)
• 280 g All-purpose flour (sifted)
• 250 g Sugar (for the batter) (granulated)
• 1 packet Baking powder (about 10 g)
• 150 ml Milk (room temperature, for the batter)
• 20 g Sliced almonds (for decoration, lightly toasted)

Instructions

1. Measure the pastry cream ingredients

   Pour 250 ml of milk into a saucepan, add 70 g of sugar, 2 g of cornstarch, the packet of vanilla sugar and the egg. Lightly whisk with a whisk.

   Time: PT5M

2. Cook the pastry cream

   Place the saucepan over medium heat and stir constantly until the mixture begins to boil and thicken.

   Time: PT5M

3. Incorporate the butter and cool

   Add 20 g of cold butter cut into small cubes, mix until fully melted. Transfer the cream to a bowl, cover with plastic film in contact and place in the refrigerator for at least 30 minutes.

   Time: PT30M

4. Prepare the cake batter

   In a large bowl, whisk 250 g of sugar with the egg until the mixture whitens and becomes frothy (about 5 minutes).

   Time: PT5M

5. Fold in the dry ingredients and milk

   Add the sifted flour in three portions, alternating with the milk (150 ml) and the vanilla sugar. Sprinkle the baking powder and gently mix until a homogeneous batter is obtained, without over‑mixing.

   Time: PT5M

6. Pour the batter into the pan

   Line a 20 cm round pan with parchment paper, pour the batter in and smooth the surface with a spatula.

   Time: PT5M

7. Bake

   Bake the cake in a pre‑heated oven at 180 °C for 35 to 40 minutes. Check doneness by inserting a knife or wooden skewer: it should come out dry.

   Time: PT38M

   Temperature: 180°C

8. Cool the cake

   Remove the cake from the oven, let it warm for 10 minutes in the pan, then unmold onto a rack and let cool completely.

   Time: PT15M

9. Fill and decorate

   Once the cake is cold, cut it horizontally in two. Generously spread the cooled pastry cream on the bottom half, place the top half back, then coat the top with the remaining cream. Decorate with toasted sliced almonds.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Milk: almond milk, soy milk
• Instead of Sugar: cane sugar
• Instead of Cornstarch: potato starch
• Instead of Vanilla sugar: vanilla extract
• Instead of Egg: apple sauce puree (for vegan version)
• Instead of Butter: margarine
• Instead of All-purpose flour: whole wheat flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Milk: almond milk
• Instead of Sliced almonds: chopped pecans

Equipment Needed

• Saucepan
• Whisk
• Mixing bowl
• Silicone spatula
• Kitchen scale
• 20 cm round cake pan
• Parchment paper
• Oven
• Cooling rack
• Knife or wooden skewer (doneness test) (optional)

Critical Steps — Do Not Skip

• Properly thicken the pastry cream without burning it.
• Do not over‑mix the cake batter to keep it light.
• Check the cake doneness with a wooden skewer.

Chef Tips from the Video

• Use high‑quality unsalted butter for a richer cream.
• Lightly toast the almonds before adding to enhance their aroma.
• For an ultra‑smooth glaze, blend the pastry cream with an immersion blender after cooling.

Troubleshooting

Storage

Refrigerator: Store the whole cake or slices in an airtight container for 3‑4 days.

Freezer: Wrap each slice in plastic film then in a freezer bag, keep up to 2 months.

Room temperature: An unfilled cake can be kept at room temperature for 1 day, but the pastry cream must stay refrigerated.

Make-Ahead Tips

• Prepare the pastry cream the day before and keep it refrigerated.
• The cake can be baked ahead, then assembled just before serving.