Introduction

This Melt-in-Your-Mouth Cake is a delicate layered dessert featuring a tender dough and a creamy filling. With its soft texture and subtle sweetness, it’s perfect for special occasions or a delightful treat any time.

A close-up image of a tall cheesecake with a thick, smooth, creamy yellow top layer that looks soft and slightly shiny. The cake's crust is golden brown, thick and crumbly, forming a high edge around the cheesecake. The cheesecake filling is pale yellow and appears rich and dense with some uneven swirls on the surface, suggesting a freshly baked texture. The cake sits on a white marbled surface. 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 milk, 100 ml water, and ½ teaspoon salt. Stir until the butter fully melts and the liquids combine.
Step 2: In a separate bowl, whisk together 150 grams flour and 1 teaspoon baking powder to evenly distribute the baking powder.
Step 3: When the liquid mixture boils, reduce heat and 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.
Step 4: Transfer the dough to a bowl and let it cool until warm but not hot. Add 4 eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and slightly sticky.
Step 5: Preheat the oven to 400°F (200°C). Line a 25cm 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 on the middle rack. Repeat with the second portion. Let both layers cool completely.
Step 6: For the cream filling, beat 2 eggs and 150 grams sugar in a bowl until pale and frothy. Gradually whisk in 100 grams flour, then 500 ml milk to form a smooth batter.
Step 7: Cook this mixture in a saucepan over medium heat, stirring constantly until it thickens. Once it comes to a boil, cook for an additional 3 minutes. Remove from heat and cover with plastic wrap to cool.
Step 8: In a separate bowl, beat 180 grams butter until light and fluffy. Add the cooled cream mixture gradually, a few spoonfuls at a time, blending thoroughly until smooth and creamy.
Step 9: Assemble the cake by layering the baked dough bases with the creamy filling in between. Finish with your favorite garnish or a dusting of icing sugar.

Tips & Variations

Ensure the dough cools properly before adding eggs to prevent scrambling.
For extra flavor, add vanilla extract or lemon zest to the cream filling.
Use a spatula to spread the dough evenly for uniform baking.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To keep it fresh, wrap it tightly with plastic wrap or place in an airtight container. Serve chilled or bring to room temperature before enjoying. The cake does not freeze well due to the creamy filling.

How to Serve

A round cheesecake is shown inside a dark metal baking pan, resting on a white marbled textured surface. The cheesecake has two visible layers: the outer crust is golden-brown and slightly crisp, forming a thick edge all around, and the inside layer is creamy pale yellow with a smooth texture that is softly swirled and slightly uneven on top. There is a light dusting of white powdered sugar around the cake's edges and on the pan rim, enhancing the visual appeal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this recipe to achieve the proper texture, but you can substitute with pastry flour for a lighter result. Avoid whole wheat flour as it may alter the cake’s softness.

Is it necessary to bake the dough in two layers?

Yes, baking the dough in two layers ensures even cooking and a tender base for the creamy filling. Attempting to bake it as one thick layer may result in uneven baking and a dense texture.