Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes

November 13, 2024

45

medium

15

These Vanilla Cream Cakes are easy, fluffy, and perfect for the holidays—layered with golden puff pastry, rich vanilla custard, and topped with sweet whipped cream. The bottom pastry forms a delicate base, while the top is pre-baked to a crisp and cut into squares, making serving a breeze.

The filling starts with a velvety custard made from whipped egg yolks, sugar, milk, and a touch of rum and vanilla, then folded into fluffy whipped egg whites for an airy texture. Once chilled and set overnight, the whipped cream topping and the pastry lid complete the dessert. Finished with a dusting of powdered sugar, each slice delivers nostalgic, creamy comfort in every bite.

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Ingredients:

Adjust Servings
17.6oz g puff pastry
9 eggs
10.58oz g sugar for the egg yolk mixture
3.5oz g sugar for the egg white mixture
2tsp sugar for whipped cream
1Tbsp rum
54fl. oz. 6 liter milk whole, for egg yolk mixture, (use milk and save 1 cup from the quantity )
2bags vanilla sugar
6.35oz g all purpose flour (use the driest flour you have)
2.1cup g heavy whipping cream
1Tbsp powder sugar

Directions

1.
Prepare the Pastry
1. Preheat your oven to 200°C (390°F). | 2. Roll out half of the pastry dough to fit the bottom of a baking dish (about 14x10 inches, 3.2 inches deep). Repeat with the other half for the top layer. | 3. Place one pastry sheet on a baking sheet and bake for 10-15 minutes, or until golden brown. Set aside to cool completely; this will be your top layer. | 4. Place the second pastry sheet into the baking dish; this will be the base layer.
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2.
(Make the Cream Filling) Separate Eggs
Place egg whites in a large mixing bowl and yolks in a smaller one.
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3.
Yolk Mixture
1. To the yolks, add sugar, vanilla, and rum, and mix until well-combined. | 2. Add flour and 1/4 cup of milk, mixing until smooth.
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4.
Whip Egg Whites
Beat the egg whites until they form soft peaks. Add sugar and continue beating until very stiff peaks form.
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5.
Cook the Yolk Mixture
In a large pot, bring the remaining milk to a boil. Slowly pour the yolk mixture into the boiling milk, whisking continuously. Cook for 5 minutes, whisking constantly, until thickened.
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6.
Combine Mixtures (Best done with two people)
1. Remove the thickened yolk mixture from the heat. Gradually pour it into the whipped egg whites, stirring slowly at first, then faster as they combine into a fluffy, thick cream. | 2. Pour the cream filling onto the base layer of pastry in the baking dish, spreading it evenly to the edges. | 3. Allow to cool, then refrigerate overnight for best results.
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7.
(Assemble the Cake) Whipped Cream Layer
Whip the cream with sugar until stiff. Spread evenly over the cooled cream layer.
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8.
Top Pastry Layer
Cut the cooled top pastry sheet into 15 squares and arrange them over the whipped cream layer.
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9.
Serve
Slice into squares along the pre-cut pastry and sprinkle with powdered sugar just before serving.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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