Poured cake with pastry cream and jam: a soft and indulgent dessert, perfect for any occasion. Characterized by a tender batter filled during baking with a velvety pastry cream and layers of apricot jam or your preferred jam. Its distinctive feature is the double baking: partially baking the cake base before adding the filling and finishing the bake ensures a firm structure and excellent visual and taste results. This technique prevents the base from becoming too soggy and improves the cake’s overall texture, ensuring the filling is well set and not too runny, while also producing neat slices. Below, let’s see what you need to prepare our delicious poured cake with pastry cream and jam at home:
Other recipes of poured cakes :
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 9 pieces
- Cooking methods: Oven
Ingredients
- 2 eggs
- 3 1/4 tbsp neutral (vegetable) oil
- 3.4 fl oz milk
- vanilla extract
- 1/2 cup granulated sugar
- the grated zest of one orange
- 1 1/4 cup all-purpose flour
- a heaping tablespoon of cornstarch
- 1 tbsp baking powder (for cakes)
- 7 oz pastry cream
- as needed apricot jam (or your preferred jam)
- as needed powdered sugar (for decorating)
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 1/2 tbsp all-purpose flour
- 1 cup milk
- 1 tsp vanilla extract
- lemon zest
Steps
In a bowl, beat the egg yolks with the sugar until the mixture is pale and frothy. Gradually incorporate the flour, mixing well to avoid lumps.
Warm the milk in a small saucepan with the vanilla and lemon zest. It should be hot but not boiling. Pour the hot milk, strained, into the egg yolk and sugar mixture.
Cook over low heat, stirring constantly, until the cream thickens (about 5–7 minutes). Transfer it to a bowl and cover with plastic wrap directly on the surface. Let it cool first at room temperature and then in the refrigerator until ready to use.
Proceed with preparing the cake. Whisk the eggs and sugar in a bowl and beat with a whisk until pale and fluffy.
Add the vegetable oil, milk, grated orange zest and vanilla extract. Sift in the flour, cornstarch and baking powder and gently fold until you have a smooth batter.
Pour half of the batter into an 8×8 in (20×20 cm) baking pan lined with parchment paper. Level with a spatula and bake on the lower rack of the oven.
Bake for about 15–20 minutes, checking doneness with a toothpick. Remove from the oven and spread a layer of jam over the base, then evenly distribute the pastry cream and another layer of apricot jam.
Cover with the remaining batter and bake again, this time placing the pan in the center of the oven, and bake for another 15–20 minutes.
Remove the poured cake with cream and jam from the oven and let it cool completely. Before serving, cut into squares and, if desired, dust with powdered sugar.
Bon appétit and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
