Papal Cream Cake Recipe

Introduction

The Papal Cream Cake is a delicate dessert featuring flaky puff pastry layers filled with a rich, creamy custard. This traditional treat combines buttery pastry with a smooth vanilla custard, creating a memorable and elegant cake perfect for special occasions or everyday indulgence.

Ingredients

• 300g (1⅓ cup) butter
• 300g (2½ cups) all-purpose flour, divided
• 1 medium egg
• ½ tablespoon vinegar (5%)
• ⅓ cup warm water
• 1L (4½ cups) whole milk
• 4 tablespoons butter
• 4 egg yolks
• 2 whole eggs
• 1 cup white sugar
• 2 teaspoons vanilla sugar
• 1 cup all-purpose flour
• ½ cup potato starch
• Powdered sugar (for dusting)

Instructions

1. Step 1: Prepare the butter mixture by combining 300g butter with 100g flour. Knead until smooth, then flatten into a 2 cm thick square between plastic wrap. Refrigerate until firm.
2. Step 2: Make the dough by mixing the remaining 200g flour with the egg, vinegar, and warm water. Knead until a soft, pierogi-like dough forms. Roll it into a circle.
3. Step 3: Place the chilled butter mixture in the center of the dough. Fold the dough over the butter like an envelope and seal the edges tightly.
4. Step 4: Laminate the dough by rolling it out into a long rectangle, folding it into thirds, then lightly rolling it again. Wrap and chill in the freezer for 15 minutes. Repeat this folding and chilling process three more times, rotating the dough 90° each time.
5. Step 5: Divide the dough in half and roll each half into a large rectangle. Bake each sheet at 425°F (220°C) for about 15 minutes until golden and crisp. Cool completely. Cut one sheet into squares to use for the top layer.
6. Step 6: Prepare the custard by bringing 750 ml milk, butter, sugar, and vanilla sugar to a boil. In a separate bowl, whisk the remaining milk with egg yolks, whole eggs, flour, and potato starch until smooth. Slowly add this mixture to the boiling milk while stirring constantly. Cook until thickened.
7. Step 7: To assemble, place the whole sheet of baked pastry on a serving platter. Pour the custard evenly over it. Top with the pre-cut pastry squares. Chill the cake for several hours to set.
8. Step 8: Before serving, dust the cake generously with powdered sugar. Use a sharp serrated knife to slice cleanly.

Tips & Variations

• For easier rolling and folding, keep the dough chilled but pliable. If the butter softens too much, refrigerate before continuing.
• Vanilla sugar can be substituted with 1 teaspoon of vanilla extract if unavailable.
• Try adding a thin layer of fruit preserves between the custard and top pastry for a fruity twist.
• Use a serrated knife to cut neat slices without crushing the custard or pastry layers.

Storage

Store the Papal Cream Cake in an airtight container in the refrigerator for up to 3 days. The custard filling keeps it fresh and moist. Reheat slices briefly at room temperature if desired, but it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the puff pastry from scratch ahead of time?

Yes, you can prepare the laminated dough up to the chilling steps a day in advance. Keep it wrapped and refrigerated to maintain freshness before baking.

What if I can’t find potato starch?

You can substitute potato starch with cornstarch in equal amounts. It will still help thicken the custard effectively.

Papal Cream Cake Recipe

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★★★★★

4.9 from 97 reviews

Papal Cream Cake is a luxurious layered dessert combining flaky puff pastry with a rich, silky vanilla custard. The buttery laminated dough creates crisp, golden layers that perfectly complement the smooth, creamy filling. Chilled and dusted with powdered sugar, this elegant cake is ideal for special occasions or a decadent afternoon treat.

• Author: Grace
• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Eastern European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Puff Pastry:

• 1⅓ cup (300g) butter
• 2½ cups (300g) all-purpose flour, divided
• 1 medium egg
• ½ tablespoon vinegar (5%)
• ⅓ cup warm water

For the Custard:

• 4½ cups (1L) whole milk, divided
• 4 tablespoons butter
• 4 egg yolks
• 2 whole eggs
• 1 cup white sugar
• 2 teaspoons vanilla sugar
• 1 cup all-purpose flour
• ½ cup potato starch

For Finishing:

• Powdered sugar (for dusting)

Instructions

1. Prepare Butter Mixture: Combine 300g butter with 100g all-purpose flour, kneading the mixture until smooth. Flatten it into a 2 cm thick square between sheets of plastic wrap and refrigerate to chill.
2. Make Dough: Mix the remaining 200g flour with one medium egg, ½ tablespoon vinegar, and ⅓ cup warm water until a soft, pierogi-like dough forms. Roll the dough into a circle on a floured surface.
3. Enclose Butter: Place the chilled butter square in the center of the rolled dough and fold the dough over it like an envelope, sealing all edges securely around the butter.
4. Laminate Dough: Roll the dough into a long rectangle, then fold it into thirds like a letter. Lightly roll again, wrap in plastic, and chill in the freezer for 15 minutes. Repeat this rolling and folding process three more times, rotating the dough 90° before each fold to create layers.
5. Bake Pastry: Divide the laminated dough in half and roll each half into a large rectangle. Place on baking sheets and bake in a preheated oven at 425°F (220°C) for 15 minutes or until golden and crisp. Let cool completely. Once cooled, cut one of the baked sheets into squares for the cake’s top layer.
6. Make Custard: In a large saucepan, bring 750 ml of whole milk with butter, white sugar, and vanilla sugar to a boil. In a separate bowl, whisk the remaining 250 ml milk with egg yolks, whole eggs, flour, and potato starch until smooth. Gradually add this mixture into the boiling milk, stirring constantly to prevent lumps. Continue cooking over medium heat, stirring, until thickened to a custard consistency.
7. Assemble: On a serving platter, place the full sheet of baked puff pastry. Immediately pour the warm custard evenly over the pastry sheet. Top with the pre-cut pastry squares as the final layer.
8. Finish: Refrigerate the assembled cake for several hours to allow it to chill and set. Just before serving, dust the top generously with powdered sugar. Use a sharp serrated knife to slice cleanly and serve chilled.

Notes

• The lamination process creates the classic flaky layers in puff pastry and requires patience and precise folding.
• Use cold butter and chill the dough frequently to prevent the butter from melting and to ensure crisp, flaky pastry.
• Ensure the custard is thick enough before assembly to support the layers and prevent sogginess.
• Chilling the assembled cake helps the custard set firmly for clean slices and enhanced flavor melding.
• Serve with fresh berries or a light fruit compote for an added fresh contrast if desired.

Keywords: Papal Cream Cake, puff pastry dessert, vanilla custard cake, layered cream cake, laminated dough, flaky pastry dessert