Vanilla Custard Cake with Cherry Jam
Vanilla Custard Cake with Cherry Jam
Ingredients
For the Puff Pastry
- 1 pound store-bought puff pastry, thawed if frozen
For the Vanilla Custard
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Assembly
- 1/2 cup cherry jam
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Unroll the puff pastry and cut it into two equal rectangles, roughly 9x13 inches each, or to fit your desired baking dish. Prick the pastry all over with a fork to prevent excessive puffing.
⏱️ 5 min
- 3
Place the pastry rectangles on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and flaky. If the pastry puffs up too much, gently press it down with another baking sheet or a clean kitchen towel immediately after removing from the oven. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 400
- 4
While the pastry bakes, prepare the vanilla custard. In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 5
In a separate medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min
- 6
Gradually whisk about 1/2 cup of the hot milk into the egg yolk mixture to temper it, then slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
⏱️ 2 min
- 7
Continue to cook over medium-low heat, whisking constantly, until the custard thickens significantly and coats the back of a spoon, about 5-8 minutes. Do not boil. Remove from heat.
⏱️ 8 min
- 8
Stir in the vanilla extract and cold butter pieces until fully incorporated and the butter has melted. Pour the custard into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold and firm.
⏱️ 120 min
- 9
To assemble the cake, choose one cooled puff pastry rectangle as the base. Spread half of the chilled vanilla custard evenly over the pastry.
⏱️ 5 min
- 10
Carefully spread the cherry jam over the first layer of custard.
⏱️ 2 min
- 11
Spread the remaining half of the vanilla custard evenly over the cherry jam layer.
⏱️ 3 min
- 12
Place the second puff pastry rectangle on top, pressing down gently to secure the layers.
⏱️ 1 min
- 13
Chill the assembled cake in the refrigerator for at least 1 hour to allow the custard to set further and make cutting easier.
⏱️ 60 min
- 14
Using a sharp serrated knife, carefully cut the cake into desired square portions while still in the pan or on the cutting board.
⏱️ 5 min
- 15
Just before serving, generously dust the top of the cake with powdered sugar.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Custard Cake with Cherry Jam
Ingredients
For the Puff Pastry
- 1 pound store-bought puff pastry, thawed if frozen
For the Vanilla Custard
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Assembly
- 1/2 cup cherry jam
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Unroll the puff pastry and cut it into two equal rectangles, roughly 9x13 inches each, or to fit your desired baking dish. Prick the pastry all over with a fork to prevent excessive puffing.
⏱️ 5 min - 3
Place the pastry rectangles on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and flaky. If the pastry puffs up too much, gently press it down with another baking sheet or a clean kitchen towel immediately after removing from the oven. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 400 - 4
While the pastry bakes, prepare the vanilla custard. In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 5
In a separate medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min - 6
Gradually whisk about 1/2 cup of the hot milk into the egg yolk mixture to temper it, then slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
⏱️ 2 min - 7
Continue to cook over medium-low heat, whisking constantly, until the custard thickens significantly and coats the back of a spoon, about 5-8 minutes. Do not boil. Remove from heat.
⏱️ 8 min - 8
Stir in the vanilla extract and cold butter pieces until fully incorporated and the butter has melted. Pour the custard into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold and firm.
⏱️ 120 min - 9
To assemble the cake, choose one cooled puff pastry rectangle as the base. Spread half of the chilled vanilla custard evenly over the pastry.
⏱️ 5 min - 10
Carefully spread the cherry jam over the first layer of custard.
⏱️ 2 min - 11
Spread the remaining half of the vanilla custard evenly over the cherry jam layer.
⏱️ 3 min - 12
Place the second puff pastry rectangle on top, pressing down gently to secure the layers.
⏱️ 1 min - 13
Chill the assembled cake in the refrigerator for at least 1 hour to allow the custard to set further and make cutting easier.
⏱️ 60 min - 14
Using a sharp serrated knife, carefully cut the cake into desired square portions while still in the pan or on the cutting board.
⏱️ 5 min - 15
Just before serving, generously dust the top of the cake with powdered sugar.
⏱️ 1 min