Layered Pastry and Cream Cake

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)

  1. Can I make the layers in advance?
    Yes, all components can be prepared a day ahead and assembled when ready.
  2. Can I use store-bought pastry?
    Yes, puff pastry can substitute for the pastry crust to save time.
  3. What can I substitute for sour cream?
    Greek yogurt or crème fraîche works as a substitute.
  4. How do I ensure smooth custard?
    Stir continuously while cooking to prevent lumps.
  5. Can I add fruit to the layers?
    Yes, fresh berries or thinly sliced fruit can be added for a fruity twist.
  6. How long should I chill the cake?
    At least 6 hours, but overnight is recommended for the best flavor.
  7. Can I use dark chocolate for decoration?
    Absolutely! Dark chocolate adds a richer flavor.
  8. How do I prevent the pastry discs from deflating?
    Avoid opening the oven during baking and ensure proper cooking time.
  9. What size should the pastry discs and crust be?
    Approximately 18 cm (7 inches) in diameter.
  10. How do I store leftovers?
    Cover tightly and refrigerate for up to 3 days.

Enjoy crafting and sharing this stunning dessert! 😊