Description
A light and fluffy cake that melts in your mouth, perfect for any occasion.
Ingredients
- 150 grams (1 ½ cups) all-purpose flour
- 100 ml (½ cup) water
- 100 ml (½ cup) milk
- 80 grams (⅓ cup) butter
- 4 large eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
- 500 ml (2 cups) milk
- 150 grams (¾ cup) sugar
- 100 grams (1 cup) all-purpose flour
- 2 large eggs
- 180 grams (¾ cup) butter
- Icing sugar or your favorite garnish
Instructions
- In a large bowl, mix 150 grams of flour, 100 ml of water, 100 ml of milk, 80 grams of butter, 4 large eggs, 1 teaspoon of baking powder, and ½ teaspoon of salt. Stir until smooth.
- Pour the batter into a greased cake pan and bake at 180°C (350°F) for about 25-30 minutes or until a toothpick comes out clean.
- In a saucepan, combine 500 ml of milk and 150 grams of sugar. Heat gently.
- Mix 100 grams of flour and 2 large eggs in a separate bowl. Slowly pour the hot milk into the egg mixture while whisking constantly.
- Return to the saucepan and cook until thickened. Stir in 180 grams of butter until melted and smooth.
- Once the cake is baked and cooled, slice it in half horizontally. Spread the cream filling on the bottom half and place the top half back on.
- Dust with icing sugar or add your favorite garnish on top.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Allow it to reach room temperature before serving.