When time is short but a homemade treat is needed, this cake is the perfect solution. With a simple choux-like pastry and a creamy vanilla custard, it comes together to create an elegant dessert that’s surprisingly easy to make. Light, delicious, and perfect with a cup of coffee.
Prep Time: 20 minutes
Bake Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 8-10
Ingredients
For the Pastry Base:
100 ml water
100 ml whole milk
80 g unsalted butter
A pinch of salt
A pinch of sugar
130 g all-purpose flour
3 large eggs, at room temperature
For the Vanilla Cream Filling:
2 large eggs
150 g granulated sugar
30 g cornstarch
400 ml whole milk
1 teaspoon vanilla extract or the seeds from 1 vanilla pod
50 g unsalted butter, cubed
For Decoration:
Powdered sugar (icing sugar), for dusting
Instructions
Part 1: Make the Pastry Base
Preheat and Prepare: Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Heat Liquids and Butter: In a medium saucepan, combine the water, milk, butter, salt, and sugar. Heat over medium heat, stirring occasionally, until the butter is fully melted and the mixture just begins to simmer.
Cook the Dough: Reduce the heat to low. Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Continue to cook and stir for another 2-3 minutes to dry the dough out slightly. A thin film will form on the bottom of the pan.
Cool Slightly: Transfer the hot dough to a mixing bowl and let it cool for 5-10 minutes (it should still be warm, but not hot enough to cook the eggs).
Incorporate the Eggs: Using a hand mixer or a wooden spoon, add the eggs one at a time, beating well after each addition until fully incorporated. The dough is ready when it is smooth, glossy, and falls from a spoon in a thick ribbon.
Bake: Spread the dough onto the prepared baking sheet into a rough rectangle (about 30x40 cm or 12x16 inches), smoothing the top with a spatula. Bake for 25-30 minutes, or until puffed and golden brown. Let it cool completely on the pan.
Part 2: Make the Vanilla Cream
Combine Base Ingredients: In a medium saucepan, whisk the 2 eggs, sugar, and cornstarch together until pale and thick. Gradually whisk in the milk and vanilla until smooth.
Cook to Thicken: Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble. Continue to cook for one more minute to ensure the starch is fully cooked.
Finish with Butter: Remove the pan from the heat. Whisk in the cubed butter until it is completely melted and the cream is smooth.
Cool the Cream: Pour the cream into a clean bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto its surface. Let it cool to room temperature.
Part 3: Assemble the Cake
Spread the Cream: Once both the pastry and cream are completely cool, spread the vanilla cream evenly over the entire surface of the pastry sheet.
Roll Gently: Starting from one of the longer sides, carefully and tightly roll the pastry into a log, using the parchment paper to help guide you.
Chill to Set: Transfer the roll to a platter, seam-side down. Refrigerate for at least 1 hour to allow it to firm up for easier slicing.
Serve: Just before serving, dust the top generously with powdered sugar. Slice and enjoy!
Chef's Notes
Room Temperature Eggs: Using room-temperature eggs for the pastry dough helps them incorporate more easily, creating a smoother batter.
Don't Underbake the Pastry: The base should be firm and golden. If it's underbaked, it might be soft and difficult to roll.
Smooth Cream: If your custard has any lumps after cooking, simply strain it through a fine-mesh sieve before adding the butter.
Make-Ahead Tip: You can prepare the entire cake a day in advance. Keep it wrapped in the refrigerator and dust with powdered sugar right before serving.
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