This exquisite Layered Pastry and Cream Cake is a harmonious blend of flaky pastry, creamy custard, and a tangy sour cream layer. Topped with a drizzle of white chocolate, this cake is perfect for special occasions or when you want to impress your guests with a dessert that’s as beautiful as it is delicious.
Preparation Time
- Prep Time: 1 hour
- Cook Time: 1 hour
- Chill Time: 6 hours
- Total Time: 8 hours
Ingredients
For the Cream Filling:
- Eggs: 2 large
- Granulated sugar: 150 grams (¾ cup)
- Cornstarch: 70 grams (½ cup)
- Milk: 500 grams (2 cups)
- Vanilla sugar or vanilla extract: 8 grams (1 tablespoon)
- Unsalted butter: 50 grams (¼ cup)
For the Pastry Dough:
- Water: 180 grams (¾ cup)
- Butter: 90 grams (⅓ cup + 2 tablespoons)
- Salt: A pinch
- Sugar: A pinch
- All-purpose flour: 130 grams (1 cup)
- Eggs: 3–4 large
For the Sour Cream Layer:
- Sour cream: 500 grams (2 cups)
- Granulated sugar: 150 grams (¾ cup)
- Cornstarch: 2 tablespoons
- Vanilla sugar or desired flavoring: 8 grams (1 tablespoon)
- Eggs: 2 large
For the Pastry Crust:
- All-purpose flour: 250 grams (2 cups)
- Powdered sugar: 70 grams (½ cup)
- Cold butter: 150 grams (⅔ cup), cubed
For Decoration:
- White chocolate: Melted (optional)
Directions
- Prepare the Cream Filling:
- In a medium saucepan, whisk together eggs and sugar until smooth.
- Gradually add cornstarch and mix well.
- Slowly pour in the milk while stirring to avoid lumps.
- Cook over medium heat, stirring constantly, until thickened and bubbling.
- Remove from heat, add butter and vanilla sugar, and mix until smooth. Let cool.
- Prepare the Pastry Dough:
- In a saucepan, bring water, butter, salt, and sugar to a boil.
- Remove from heat, add flour all at once, and stir vigorously until the dough forms and pulls away from the sides.
- Let cool slightly before adding eggs one at a time, mixing thoroughly after each addition until smooth.
- Pipe dough into 18 cm (7-inch) discs onto a parchment-lined baking sheet.
- Bake at 190°C (375°F) for 30 minutes or until golden. Let cool.
- Prepare the Sour Cream Layer:
- In a saucepan, whisk together sour cream, sugar, cornstarch, vanilla sugar, and eggs.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, add butter, and stir until smooth. Let cool.
- Prepare the Pastry Crust:
- In a bowl, mix flour, powdered sugar, and butter until it resembles coarse crumbs.
- Divide, wrap, and chill for 30 minutes.
- Roll out to 18 cm (7-inch) circles and bake at 190°C (375°F) for 10–15 minutes until golden. Cool completely.
- Assemble the Cake:
- Alternate layers of pastry discs with cream filling and sour cream layer, starting and ending with pastry.
- Cover and refrigerate for at least 6 hours or overnight.
- Decorate and Serve:
- Drizzle melted white chocolate over the cake for a decorative touch.
- Slice and serve chilled.
Serving Suggestions
- Pair with a cup of coffee or tea for a sophisticated dessert.
- Serve with fresh berries for a fruity twist.
Cooking Tips
- Allow the custard and sour cream layers to cool completely before assembling to prevent melting the pastry.
- Use a piping bag for precise layering of cream.
- Chill the dough for the crust to ensure flaky pastry.
Nutritional Benefits
- Contains calcium and protein from the milk and sour cream.
- A balanced dessert with rich flavors and textures.
Dietary Information
- Vegetarian-friendly
- Contains gluten and dairy; substitutions can be made for dietary restrictions.
Nutritional Facts (per serving, assuming 10 servings)
- Calories: 350
- Protein: 6g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 1g
Storage Tips
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended as the texture of the cream and sour cream layers may change.
Why You’ll Love This Recipe
- An elegant dessert perfect for any celebration.
- Combines layers of creamy and flaky textures.
- Customizable with flavorings and decorations.
- A make-ahead dessert that enhances in flavor over time.
Conclusion
This Layered Pastry and Cream Cake is a masterpiece of textures and flavors. The combination of buttery pastry, creamy custard, and tangy sour cream creates a dessert that’s both indulgent and sophisticated. Perfect for impressing guests or treating yourself, this cake is a labor of love that’s worth every bite. Enjoy!
Frequently Asked Questions (FAQs)
- Can I make the layers in advance?
Yes, all components can be prepared a day ahead and assembled when ready. - Can I use store-bought pastry?
Yes, puff pastry can substitute for the pastry crust to save time. - What can I substitute for sour cream?
Greek yogurt or crème fraîche works as a substitute. - How do I ensure smooth custard?
Stir continuously while cooking to prevent lumps. - Can I add fruit to the layers?
Yes, fresh berries or thinly sliced fruit can be added for a fruity twist. - How long should I chill the cake?
At least 6 hours, but overnight is recommended for the best flavor. - Can I use dark chocolate for decoration?
Absolutely! Dark chocolate adds a richer flavor. - How do I prevent the pastry discs from deflating?
Avoid opening the oven during baking and ensure proper cooking time. - What size should the pastry discs and crust be?
Approximately 18 cm (7 inches) in diameter. - How do I store leftovers?
Cover tightly and refrigerate for up to 3 days.
Enjoy crafting and sharing this stunning dessert! 😊