This Vanilla Custard Cake is a creamy dream and it tastes every bit as good as it looks. We have a quick video to show you how.

You can make this delicious Vanilla Custard Cake from scratch, thank’s to WHOot contributor Ella’s very easy recipe.

Traditionally known as Kremsnita, this cake is made with sheets of crispy puff pastry filled with vanilla custard cream.

Vanilla Custard Cake Recipe Ingredients

via Home Cooking Adventure

  • 1 package (250g/8.8oz) puff pastry
  • 3 1/3 cups (800ml/27oz) milk, divided
  • 1/4 cup (30g/1oz) cornstarch
  • 1/2 cup (60g/2oz) all-purpose flour
  • 3/4 cup (150g/5oz) sugar, divided
  • 3 large eggs
  • 1/4 tsp (1g/0.03oz) salt
  • 2 tsp (10g/0.35oz) vanilla extract
  • 1/3 cup (80g2.8oz) whipping cream

How To Make Vanilla Custard Cake Video

via Home Cooking Adventure

This video from Ella’s channel, Home Cooking Adventure, walks you through making this creamy dessert.

It looks completely gourmet, however, is surprisingly simple when you know-how. To see Ella in action, click Play above^

Vanilla Custard Cake Recipe

Prepare the pastry sheets. Preheat oven to 400F (200C).

Roll the puff pastry thin (so that you can cut 2 – 8 inch (20cm) squares in the end) and transfer to a baking sheet lined with parchment paper.

Bake for about 15 minutes or until golden. Cool completely.

Prepare the vanilla custard filling. Separate egg whites from yolks.

Mix yolks with a ½ cup sugar, cornstarch, flour and gradually incorporate 1 cup (240ml) milk. Whisk to combine.

Place the remaining 2 cups into a saucepan and bring to boil.

While whisking continuously pour the yolks mixture over the hot milk and continue cooking until thickens.

Remove from heat and add vanilla extract.

Add salt over the whites and start whipping until foamy.

Gradually add the remaining ¼ cup (50g) sugar and continue whipping until stiff peaks form.

Gently fold the whipped whites into the hot milk mixture.

Whip cream until stiff peaks form. Incorporate into the mixture.

Assemble the cake. Cut the baked puff pastry into 2 8-inch (20cm) squares.

Place one square at the bottom of a square 8-inch (20cm) pan.

Add the filling and smooth the top.

Cut the remaining square of puff pastry into 6 or 8 equal pieces. Place them on top of the custard.

Refrigerate the cake for 3 -4 hours to set.

Dust with powdered sugar before serving. Enjoy!

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