Crispy & Creamy Stovetop Cake — No Rolling, No Cookies, Everyday Ingredients
By Whisk Takers
Community Score: 50% | 24.0K views | 3mo
0 community ratings: null thumbs up, null thumbs down
Ingredients Custard Cream * Milk – 2 cups (500 ml) * Egg yolks – 3 * Sugar – 1/3 cup (80 g) * Cornstarch – 1/3 cup (40 g) * Vanilla extract – a few drops (optional) * Salt – a pinch * Butter – 1/3 stick (40 g) * Heavy cream (33–35%) – 1/2 cup (120 ml) * Sugar – 1 tablespoon (15 g), preferably powdered sugar --- Crumb Dough * Flour – 2 cups (240 g) * Sugar – 1/4 cup (50 g) * Butter – 1 stick (115 g) * Salt – a pinch * Walnuts – 1/2 cup (60 g), optional --- Important Tips * Chill the cooked custard in the refrigerator for 20–30 minutes before adding whipped cream. If the custard is warm, the cream will melt instantly and the filling will turn runny. *I made this mistake the first time I baked this cake — I mixed warm custard with whipped cream, and the cream collapsed completely.* * Whip the cream and fold it in immediately. If whipped cream sits at room temperature, it quickly loses volume and the cream becomes unstable. * Stir the custard constantly while cooking, preferabl
More from Whisk Takers
- Turn 2 Eggs Into Fluffy Japanese Soufflé Pancakes! — Score: 50%
- Carrot, oats, and apple! No sugar! No white flour! My favorite oatmeal cake. — Score: 50%
- Famous Italian Apple Cake That Melts in Your Mouth | Easy & Delicious — Score: 50%
- I Thought I Knew Carrot Cake… Until I Tried This One — Score: 50%
- The Famous Italian Lemon Cake — Soft, Moist, and Made with Simple Ingredients — Score: 50%
- Just pour the batter into the pan! The easiest and most delicious custard roll! — Score: 50%