Filo pastry cake with cream: the recipe for a delicious and original multilayer cake
The cream phyllo dough cake it is a simple and delicious dessert, crunchy outside e creamy inside with a delicious custard filling that we enriched with the addition of vanilla pudding. The phyllo dough is one very thin unleavened dough ideal for making desserts prepared with many overlapping sheets and brushed with oil or melted butter. Once ready, you can serve the pasta pie like dessert at the end of a meal or for a delicious one snack, accompanied by a cup of tea or coffee. To prepare this delicious and original recipe, just make the cream, prepare the layers with the filo pastry and add, at the end of cooking, a coating of sugar syrup. We then garnished the cake with lemon slices, but you can decorate it however you like. Here are the steps to make it happen.
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How to make phyllo pastry cake with custard
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Step 1
Pour the milk, sugar, egg and vanilla pudding into the pan 1 and mix 2. Also combine the cornstarch, flour 3 and keep stirring.
Pour the milk, sugar, egg and vanilla pudding into the pan 1 and mix 2. Also combine the cornstarch, flour 3 and keep stirring.
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Step 4
Put on the fire to thicken, stirring constantly 4. Cover the cream with plastic wrap and let it rest at room temperature. Cut the phyllo dough into a circle with a diameter of 30 cm (use the base of the circular mold) 5.
Brush the circular mold of 24 cm in diameter and put the first sheet of phyllo dough 6.
Put on the fire to thicken, stirring constantly (4). Cover the cream with plastic wrap and let it rest at room temperature. Cut the phyllo dough into a circle with a diameter of 30 cm (use the base of the circular mold) (5).
Brush the circular mold of 24 cm in diameter and put the first sheet of phyllo dough (6).
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Step 7
Fill the mold with the phyllo dough, brushing each layer with the melted butter 7 and also using the dough residues 8. Leave 4-5 sheets aside for the surface. Pour in the custard 9 and level it.
Fill the mold with the phyllo dough, brushing each layer with the melted butter 7 and also using the dough residues 8. Leave 4-5 sheets aside for the surface. Pour in the custard 9 and level it.
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Step 10
Cover with the last few sheets of phyllo dough 10. Brush the butter and cut the cake into 8 parts 11. Bake at 180 ° C for 1 and 30 minutes. Meanwhile, prepare the topping: cook the water, sugar, slices and lemon juice in the saucepan 12. Cook for 25 minutes, then let it cool completely.
Cover with the last few sheets of phyllo dough 10. Brush the butter and cut the cake into 8 parts 11. Bake at 180 ° C for 1 and 30 minutes. Meanwhile, prepare the topping: cook the water, sugar, slices and lemon juice in the saucepan 12. Cook for 25 minutes, then let it cool completely.
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Step 13
When the juice is cold pour it over the still hot cake 13. Crush a plate on top of the cake 14 and let it cool at room temperature for 1 hour. Then add the lemon slices and leave in the fridge for 1 hour. The cream phyllo pastry cake is ready to be served 15.
When the juice is cold pour it over the still hot cake 13. Crush a plate on top of the cake 14 and let it cool at room temperature for 1 hour. Then add the lemon slices and leave in the fridge for 1 hour. The cream phyllo pastry cake is ready to be served 15.
storage
You can store the phyllo dough cake in the fridge for 1-2 days at most, inside an airtight container or covered.
