No-Bake Custard Cake
Make a simple, seriously delicious cake without spending much time at all. This custard cake is a smart choice when you're short on time for baking. It uses ready-made puff pastry, which makes things a whole lot easier. You can make the dough yourself ahead of time and keep it in the freezer, or just grab store-bought puff pastry. For the cream, skip an enamel pot — there's a good chance the cream will scorch in one.
Milady
Recipe author
No-Bake Custard Cake
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
6 g
Fats 41 %
22 g
Carbohydrates 48 %
26 g
319 kcal
GI:
8
/
58
/
35
- If the puff pastry is frozen, thaw it first. Just put the package in the fridge overnight and it'll be ready by morning. This slow thaw is the safest method and the best thing for the dough. 1. Divide the dough into equal pieces and roll each one out as thin as you can. If you want a square cake, roll the sheets to fit a large baking sheet, then cut each in half — that speeds up baking. For a round cake, cut the layers right away by laying a flat plate of the size you want over the rolled dough; a cake ring works well for this too. 2. Bake the layers in an oven preheated to 400°F (200°C) for 7–10 minutes, until nicely golden. The finished layers shouldn't be soft or floppy — they should be dry and crisp. Stack the baked layers on top of one another. 3. Pour the dry custard mix into a saucepan. Add the flour and sugar (reserve a spoonful of sugar) and stir thoroughly into an even powder. Pour in the cold milk (hold back 50 ml for the yolks) and whisk until smooth. 4. Set the pan over the heat and add the butter. Cut the butter into cubes first so it melts into the cream faster. Cook the cream over very low heat, stirring constantly. 5. In a small bowl, combine the egg yolks with the reserved milk and reserved sugar, mashing with a fork. When the cream comes to a boil, stir in the yolks — do this carefully, pouring the yolk mixture in a thin stream while stirring the cream constantly. Cook another 5–7 minutes, then take it off the heat. The cream comes out very thick and fragrant. 6. Let the cream cool to room temperature, then spread it between the layers, gently pressing each new layer onto the one below to firm up the cake. Decorate with crumbs made from the pastry trimmings. 7. Chop the walnuts fine and sprinkle them over the top. Refrigerate overnight (about 8–10 hours). The layers will soften and soak through, and the cake will turn tender. Before serving, decorate further to taste — fresh berries or sprinkles, for example. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Egg yolks - 352 kcal/100g
- Dry cream for cake - 400 kcal/100g
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