This Creamy Dream Cake is an exquisite dessert that combines a soft, delicate sponge with a rich and velvety custard cream. The sponge cake is made with egg yolks, sugar, and cake flour, creating a light and airy base. The custard cream, the highlight of this cake, is prepared by heating butter, sea salt, and milk, then gradually blending it into the egg yolks. After cooking to a smooth consistency, the cream is cooled and combined with a fluffy meringue made from egg whites, sugar, and lemon juice. The cake is then baked to perfection, cooled, and layered with the homemade custard cream. A final dusting of powdered sugar adds a touch of elegance and sweetness, making this cake a true delight for the senses.
Why You'll Love This: The Creamy Dream Cake is a perfect balance of textures, with its moist sponge and luscious cream. Each bite is a blend of creamy goodness and soft cake, making it a delightful treat for any occasion.
Perfect Occasion: Ideal for celebrations, afternoon tea, or as a luxurious dessert after a special meal. It's also a great choice for birthdays, anniversaries, or whenever you want to indulge in a homemade, sophisticated cake.
Decoration Tips: After assembling the cake, dust it with powdered sugar for a simple yet elegant finish. You can also garnish with fresh berries, a drizzle of caramel, or chocolate shavings for added flavor and visual appeal.
Ingredients for Cake:
- 5 egg yolks
- 20g of sugar
- 45g of cake flour
- 45g of butter
- 2g of sea salt
- 280ml of milk
- 5 egg whites
- 45g of sugar
- 5ml of lemon juice
Ingredients for Cream:
- 200g of heavy cream
- 10g of sugar
Instructions:
- Mix egg yolks with 20g sugar, then add cake flour.
- In a saucepan, heat butter, sea salt, and milk to 60-63°C (140-145°F).
- Gradually add the heated milk mixture to the egg yolks, stirring continuously.
- Pour the mixture back into the saucepan and cook on low heat for 4 minutes.
- Sift the custard and let it cool to 60°C (140°F).
- In a separate bowl, beat egg whites with 45g sugar and lemon juice until stiff.
- Gently fold the egg yolk mixture into the meringue.
- Pour into a 28x28 cm baking sheet and bake at 150°C (302°F) for 33 minutes.
- Let the cake cool.
- Whip heavy cream with 10g sugar until stiff.
- Assemble the cake by layering the sponge with whipped cream.
- Refrigerate for 10 minutes.
- Decorate with powdered sugar before serving.
Enjoy this Creamy Dream Cake, a delightful combination of airy sponge and creamy custard, perfect for satisfying your sweet cravings.
Enjoy!