Irresistible Layered Custard Cake

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Of course! An “Irresistible Layered Custard Cake” typically refers to a stunning dessert where thin layers of cake are alternated with rich, creamy custard. It’s a showstopper that’s surprisingly straightforward to make.

Here is a classic recipe for a Mille Crêpe Cake (Thousand-Layer Custard Cake), which is one of the most popular and elegant versions.

Irresistible Mille Crêpe Cake

This cake features 20-25 paper-thin crepe layers, each separated by a light and creamy vanilla pastry cream. The result is a stunning, elegant dessert that melts in your mouth.

Yields: One 8-inch cake (10-12 servings)
Prep time: 1 hour (plus chilling time)
Cook time: 1 hour

Ingredients:

For the Vanilla Pastry Cream:

· 2 cups whole milk
· ½ cup granulated sugar
· 4 large egg yolks
· ¼ cup cornstarch
· 2 tablespoons unsalted butter
· 1 tablespoon vanilla extract or vanilla bean paste
· 1 cup heavy cream, cold

For the Crepe Layers:

· 3 large eggs
· 2 cups whole milk
· 1 ½ cups all-purpose flour
· ¼ cup granulated sugar
· 3 tablespoons unsalted butter, melted (plus more for the pan)
· ¼ teaspoon salt

For Assembly & Garnish:

· 2 tablespoons powdered sugar (for dusting)
· Fresh berries (optional)

Instructions:

Part 1: Make the Vanilla Pastry Cream (Do this first so it can chill)

  1. Heat Milk: In a saucepan, heat the 2 cups of milk over medium heat until it just begins to steam. Do not boil.
  2. Whisk Egg Mixture: In a separate bowl, whisk the egg yolks and ½ cup sugar until pale and thick. Whisk in the cornstarch until completely smooth.
  3. Temper the Eggs: While whisking constantly, slowly pour about 1 cup of the hot milk into the egg yolk mixture to temper it. Then, pour the entire egg-milk mixture back into the saucepan with the remaining hot milk.
  4. Cook to Thicken: Return the saucepan to medium heat. Whisk constantly and vigorously until the mixture thickens and large bubbles break the surface for about 1 minute. This ensures the cornstarch is cooked.
  5. Finish the Cream: Remove from heat. Stir in the 2 tablespoons of butter and vanilla extract until the butter melts.
  6. Chill: Immediately strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold.

Part 2: Make the Crepes

  1. Combine Ingredients: Add all crepe ingredients (eggs, milk, flour, sugar, melted butter, salt) to a blender. Blend on high speed for 20-30 seconds until completely smooth. Let the batter rest for 15-30 minutes at room temperature. This allows the gluten to relax and results in more tender crepes.
  2. Cook the Crepes: Heat an 8-inch non-stick skillet or crepe pan over medium heat. Lightly grease with butter. Pour a scant ¼ cup of batter into the center of the pan, immediately swirling and tilting the pan to form a thin, even layer.
  3. Cook for 60-90 seconds until the edges look lacy and the top is set. Flip carefully and cook for another 15-30 seconds on the other side until lightly spotted.
  4. Stack and Cool: Transfer the cooked crepe to a wire rack or plate to cool. Repeat with the remaining batter, stacking the cooled crepes. You should get 20-25 crepes.

Part 3: Assemble the Cake

  1. Whip the Cream: In a chilled bowl, whip the 1 cup of cold heavy cream until stiff peaks form.
  2. Lighten the Custard: Take the chilled pastry cream from the fridge and whisk it vigorously to loosen it. Gently fold in the whipped cream until fully incorporated. This creates a light, moussey “diplomat cream.”
  3. Build the Cake: Place one crepe on a cake stand or serving plate. Spread a thin, even layer of the custard cream (about 2-3 tablespoons) over the crepe, going all the way to the edges.
  4. Repeat: Place another crepe on top and gently press down. Continue layering crepe and custard until all crepes are used, finishing with a crepe on top.
  5. Chill to Set: Refrigerate the assembled cake for at least 4 hours, or preferably overnight. This is crucial for the cake to set and makes it easy to slice.

Part 4: Serve

· Just before serving, dust the top generously with powdered sugar using a fine-mesh sieve. You can also garnish with fresh berries.
· Use a long, sharp knife to slice, wiping it clean between cuts for perfect layers.

Why This Cake is Irresistible:

· Textural Heaven: The delicate, tender crepes contrast beautifully with the smooth, creamy custard.
· Elegant Presentation: The visible layers are stunning and look professionally made.
· Make-Ahead Dream: This cake actually gets better as it chills, making it perfect for entertaining.

Enjoy your masterpiece

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