Cream Pie Cake (Print Version)
Fluffy vanilla cake paired with smooth filling and covered in a chocolate glaze. An all-time American classic.
# Ingredients:
→ Pastry Cream
01 -
2 teaspoons vanilla extract (8g)
02 -
6 egg yolks, at room temperature
03 -
3 tablespoons unsalted butter (40g)
04 -
2 cups whole milk, divided (510g)
05 -
¼ cup cornstarch (30g)
06 -
⅔ cup granulated sugar (130g)
07 -
¼ teaspoon fine sea salt
→ Hot Milk Sponge Cake
08 -
¾ cup milk (180g)
09 -
6 tablespoons unsalted butter (85g)
10 -
1 ½ cups granulated sugar (300g)
11 -
1 ½ teaspoons baking powder (7g)
12 -
1 ½ teaspoons vanilla extract (6.5g)
13 -
3 large eggs, at room temperature
14 -
¾ teaspoon fine sea salt (4.5g)
15 -
1 ½ cups all-purpose flour, spoon and sweep method (185g)
→ Chocolate Glaze
16 -
2 tablespoons corn syrup (41g)
17 -
½ cup heavy cream (120g)
18 -
5 ounces bittersweet chocolate (142g)
# Steps:
01 -
Take ¼ cup of the milk and whisk it with cornstarch, sugar, and salt in a medium, heatproof bowl. Blend in the yolks until smooth. Heat the remaining 1 ¾ cups of milk in a medium pot over medium heat until it begins to simmer. Slowly whisk ½ cup of the hot milk into the yolk mix to warm it up. Pour everything back into the saucepan and keep stirring constantly over medium heat until it thickens and bubbles, around 5 minutes. Stir in the vanilla and butter after removing from heat. Press it through a fine strainer to smooth it out. Lay plastic wrap directly on top of the cream, then chill for 2 hours or more.
02 -
Warm the oven to 325°F (160°C) and grease two 9-inch round cake tins lined with parchment. Use a small bowl to combine baking powder, salt, and flour. In a separate big bowl, whip the eggs and sugar together for about 4 minutes until thick and fluffy. Mix in the vanilla extract. Gently add the dry mix on low speed until blended in. Heat milk and butter until both are steamy, then add to the batter gradually. Split batter between the cake tins and bake for 28-33 minutes or until a toothpick poked in the middle is clean. Cool in the pans for 20 minutes before transferring to a wire rack.
03 -
Before putting it all together, take the cream out of the fridge for 20 minutes. Place one cooled cake layer on a dish and spread with the chilled cream, leaving a small border around the edges. Set the second cake layer on top, placing it bottom-side up, and press it lightly. Chill the cake while you make the glaze.
04 -
In a bowl that works in the microwave, warm the heavy cream and corn syrup together on high until it steams, stirring every 20 seconds (around 1 minute total). Add in chopped chocolate and let it melt without stirring for a full 5 minutes. Mix it gently until silky. Pour it over the center of the cake, letting some spill over the sides gently. Chill the cake for at least 2 hours as the glaze sets.
05 -
Leave the cake out of the fridge for about 30 minutes to lose the chill before slicing. Warm your knife for easier cuts. Dig in!
# Notes and Tips:
01 -
For the best taste, bring the cake to room temperature before eating.
02 -
Store leftovers in a sealed container in the fridge for up to 3 days.