Cake in 15 Minutes! The Famous Cake That Will Drive You Crazy

Creamy Vanilla Custard Cake (Light, Fluffy & Better Than Cheesecake!)

If you love desserts that melt in your mouth, this Creamy Vanilla Custard Cake will become your new favorite. 💛

With its golden crust, silky cream center, and delicate dusting of powdered sugar, this cake is like a cross between a cheesecake and a custard tart — light, velvety, and impossible to resist. It’s the kind of dessert that looks fancy but is surprisingly simple to make, using just a few basic ingredients you probably already have at home.

Serve it chilled with coffee or fresh berries, and you’ll have a show-stopping dessert that feels straight out of a European bakery.

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🧺 Ingredients

For the Dough:

• 1 ¾ cups (220 g) all-purpose flour

• ½ cup (100 g) butter, softened

• ⅓ cup (70 g) sugar

• 1 egg

• 1 tsp baking powder

• 1 tsp vanilla extract

• Pinch of salt

For the Cream Filling:

• 2 cups (500 ml) milk

• ¾ cup (150 g) sugar

• 4 egg yolks

• ¼ cup (30 g) cornstarch

• 1 tsp vanilla extract

• 1 cup (240 g) cream cheese or mascarpone

• ¾ cup (180 ml) heavy cream (whipped)

For Dusting:

• Powdered sugar

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👩‍🍳 Instructions

1. Prepare the Dough:
   In a bowl, beat butter and sugar until fluffy. Add egg, vanilla, baking powder, and salt. Gradually add flour and mix into a soft dough. Wrap and chill for 30 minutes.

2. Make the Custard:
   Heat milk in a saucepan. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Gradually whisk in warm milk, then return to the saucepan.
   Cook on medium heat until thickened. Remove from heat, add vanilla, and cool completely.

3. Combine the Cream:
   Beat cream cheese until smooth, then mix in cooled custard. Gently fold in whipped cream until creamy and fluffy.

4. Assemble the Cake:
   Divide dough into two parts (⅔ for base, ⅓ for top). Press the larger portion into a greased 9-inch springform pan. Pour in the cream filling.
   Roll out remaining dough and arrange on top (you can lattice or crumble it for a rustic look).

5. Bake:
   Bake at 350°F (175°C) for 40–45 minutes, until golden. Let cool, then refrigerate for at least 2 hours (or overnight).

6. Serve:
   Dust with powdered sugar before slicing. Enjoy cold with coffee or fresh fruit. ☕🍓

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💡 Tips for Success

• Add lemon zest to the custard for a bright, fresh flavor.

• Chill overnight for the perfect creamy texture.

• Try with mascarpone for a richer, more luxurious flavor.

• Store in the fridge for up to 3 days — it gets even better!