This Melt-in-the-Mouth Cake is a soft, creamy, and utterly irresistible dessert inspired by a traditional Polish recipe. It features two layers of tender, buttery dough filled with a rich, velvety cream made from milk, eggs, sugar, and flour. The result is a cake that’s light yet luscious, with a texture so delicate it practically dissolves on your tongue. It’s budget-friendly, simple to make, and perfect for holidays, tea time, or any occasion that calls for a sweet, comforting treat.
Ingredients:
For the Dough:
- 150 grams (1½ 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
For the Cream Filling:
- 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, softened
Optional Toppings:
- Powdered sugar for dusting
- Grated chocolate, fresh fruit, or chopped nuts for garnish
Source: Adapted from Paula Recipes
Instructions:
1. Prepare the Dough
- In a saucepan, melt the butter over medium heat.
- Stir in the water, milk, and salt. Bring to a gentle boil.
- In a separate bowl, mix the flour and baking powder.
- Once the liquid mixture boils, gradually add the flour mixture, stirring constantly until a smooth dough forms and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for 10 minutes.
2. Incorporate the Eggs
- Preheat your oven to 400°F (200°C).
- Once the dough has cooled slightly, beat in the eggs one at a time, mixing thoroughly after each addition until the dough is silky and smooth.
- Line a 25 cm (10-inch) round or square baking pan with parchment paper.
- Divide the dough in half. Spread the first half evenly in the pan and bake for 20 minutes, or until golden and puffed.
- Remove and let cool. Repeat with the second half of the dough to create the top layer.
3. Make the Cream Filling
- In a saucepan, whisk together the milk, sugar, flour, and eggs until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency (about 8–10 minutes).
- Remove from heat and let cool slightly.
- In a separate bowl, beat the softened butter until fluffy.
- Gradually add the cooled custard to the butter, beating until smooth and creamy.
4. Assemble the Cake
- Place one baked dough layer on a serving plate.
- Spread the cream filling evenly over the top.
- Gently place the second dough layer on top of the cream.
- Press lightly to secure.
5. Chill and Serve
- Refrigerate the cake for at least 2 hours to set.
- Dust with powdered sugar before serving.
- Garnish with grated chocolate, fruit slices, or nuts if desired.
🍽️ Serving Suggestions:
- Serve chilled with a cup of tea or coffee.
- Add a drizzle of fruit syrup or a scoop of vanilla ice cream for extra indulgence.
- Slice with a warm knife for clean edges.
Tips & Variations:
- Flavor twist: Add a splash of vanilla or almond extract to the cream.
- Citrus version: Fold in lemon zest for a bright, tangy note.
- Make ahead: This cake tastes even better the next day after the flavors have melded.
Time & Yield:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Chill Time: 2 hours
- Total Time: ~3 hours
- Serves: 6–8
- Calories: ~350–400 per slice
Would you like a chocolate version of this cake or a gluten-free adaptation? I’d be happy to help you customize it!