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You will like this cake if you are fans of the custard cream. It does not have much mystery but it is different and it is very beautiful.
At first glance it looks like a cheesecake but it is something totally different, you will see.
In a removable mold is placed what really is the mass of cake. The "nest" is made with it and, in the hole in the center, the pastry cream that we have made is put, also in thermomix. And bake all together.
Sponge cake with pastry cream center
Original cake with a sponge dough that makes the nest of a very easy pastry cream. Assemble, bake everything at the same time and that's it!
More information - Creamy cheesecake
Adapt this recipe to your Thermomix model
Ascend what it looks like, I have to do it. I'll tell you?
Good Mar, thank you! I hope you like it 🙂
In the first part we are already bad. The dough is not thick.
It has to be spectacular !!! '
Do not eat that Begoña that makes us round
It looks great !!! Can it be made with flour for celiacs? Are the cooking times and temperatures the same? Thanks
Hi Amelia,
I have not managed to do it with that flour but I think it will be good too.
Will you tell us how are you?
Thank you!!!
I just did it, waiting for it to come out of the oven, but I think it's going to be a disaster.
I made the dough and it came out too soft, impossible to spread as it was the typical sponge dough which is a thick liquid.
I manually added more flour and tried to toughen it up, but I honestly don't give a hard because it comes out right.
Hi Javier,
The dough is how it came out at first, like the typical sponge dough, thick, in this case. You didn't have to roll it out (if you read the intro of the recipe or look at the ingredients you will see that I mean "sponge cake"). All you have to do is pour it into the mold.
Sorry for the misunderstanding.
A hug
I want to do it again, but your point 6 says: While the cream is being made, we shape the dough that we have in the mold. With a spoon we take it to the sides of the mold so that there is a hole in the center to put the pastry cream that we are cooking.
How are we going to take it to the sides and leave a hole in the center if it is a sponge cake? I mean, thick but soft to separate it
Hi Javier,
The dough should be thick enough to make the hole in the center. If not, something has gone wrong ...
Since I wrote my last comment, I have already made it 2 times, it is true that the first one I took it to a friend's house. I would simply describe it as spectacular, it is not as pretty as in the photo, but similar. Too bad I can't put photos of you to see how it turned out. Thank you, I am delighted with the recipe
How glad I am, Javier! Thank you very much for telling us.
A hug!
What courage gives when they put a recipe and not keda as seen in the photo… ..that's because ingredients are skipped… .for k no kede the same …… .. I see it very badly….
Hi Mari:
Yes, it is annoying, yes ... but sometimes things do not turn out the way we would like and it is not because of the recipe. Sometimes it is because of the oven, others because of the mold used, it may even happen that you skip a step or that the ingredients you use are not the correct ones.
The cake in the photo I have made and I have photographed it too. While I was making it, I have been taking notes so I can later explain how I did it.
Sometimes it may not work out for you and that is what we are here for, to try to help you or tell us what the result has been.
Here we are, Mari, for any clarification you may need.
A greeting!
I just made it and it looks spectacular, tomorrow I'll try it fresh from the fridge for breakfast. Thank you!
How good, Carolina! Did you like it?
Hi there! I wanted to know if the recipe would be the same using gluten-free pastry flour or cornstarch. Thanks
Hi Loles,
I have not tried it but I imagine that you will have to vary other ingredients. What you can do is follow a gluten-free cake dough that is compact and that you like and put the pastry cream in the center, as we do in this cake.
A hug!
Hi there! I wanted to know if the recipe would be the same using gluten-free pastry flour or cornstarch. Thanks
The recipe must contain an error, 25g of milk is very little, at least 250g.
With 25gr. Comes out like a log
Hello, Maria Luz,
In this case it is so. The dough is thick. If you want, add a little more milk but not too much because it is a compact dough.
A hug