Apricot Custard Puff Cake

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Apricot Custard Puff Cake

A layered pastry dessert with flaky dough, bright apricot fruit, and smooth vanilla custard

Yield

1 cake (20–22 cm / 8–9 inch)
Serves 8–10

Oven Temperature

180°C (350°F), conventional oven

Ingredients

Quick Puff-Style Yeasted Pastry

  • 250 g all-purpose flour

  • 150 g cold unsalted butter, cut into small cubes or coarsely grated

  • 100 ml milk, lukewarm (not hot)

  • 25 g granulated sugar

  • 4 g instant yeast

  • 1 large egg (room temperature)

  • 10 g vanilla sugar (or 1 teaspoon vanilla extract)

  • 20 ml melted butter (cooled)

Apricot Layer

  • 300 g apricot jam or thick apricot compote

  • Optional: 1–2 teaspoons fresh lemon juice (for balance)

Vanilla Custard Cream

  • 400 ml whole milk

  • 2 large egg yolks

  • 80 g granulated sugar

  • 30 g cornstarch

  • 50 g unsalted butter, softened

Decoration

  • 50 g sliced almonds

  • Powdered sugar, for dusting

Instructions

1. Prepare the Dough

  1. In a small bowl, combine the lukewarm milk, sugar, and instant yeast. Stir gently and let stand for 5 minutes until slightly foamy.

  2. Add the egg, vanilla sugar, and melted butter to the yeast mixture. Whisk until smooth.

  3. In a large mixing bowl, add the flour and cold butter. Using your fingertips or a pastry cutter, gently combine until the mixture resembles coarse crumbs.

    • Important: The butter pieces should remain visible. This creates flakiness.

  4. Pour the liquid ingredients into the flour mixture. Mix just until a soft dough forms.

    • Do not knead excessively.

  5. Shape the dough into a flat disc, cover with a clean cloth, and allow it to rest in a warm, draft-free place for 30 minutes, until slightly puffed.

2. Shape and Bake the Pastry Layers

  1. Divide the rested dough into two equal portions.

  2. Roll each portion into a circle approximately 20–22 cm (8–9 inches) in diameter.

  3. Place both circles on parchment-lined baking trays.

  4. Lightly score the top pastry circle into wedges using a sharp knife (do not cut all the way through). This will help with slicing after assembly.

  5. Bake both layers at 180°C (350°F) for 15–20 minutes, until lightly golden and fully baked.

  6. Remove from the oven and allow to cool completely.

3. Prepare the Custard Cream

  1. In a bowl, whisk the egg yolks, sugar, and cornstarch with 3–4 tablespoons of the milk until smooth and lump-free.

  2. Heat the remaining milk in a saucepan over medium heat until hot but not boiling.

  3. Slowly pour the hot milk into the egg mixture while whisking continuously.

  4. Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thick and smooth.

  5. Remove from heat and immediately stir in the butter until fully incorporated.

  6. Transfer the custard to a bowl, cover the surface directly with parchment or food-safe wrap to prevent a skin from forming, and allow to cool completely.

4. Assemble the Cake

  1. Place the first pastry layer on a serving plate. Position a cake ring or springform ring around it.

  2. Spread the apricot jam evenly over the pastry base.

  3. Spoon the cooled custard over the apricot layer and smooth the surface.

  4. Carefully place the second pastry layer (scored side up) on top.

  5. Refrigerate for at least 4 hours, preferably overnight, to allow the custard to fully set.

5. Final Decoration

  1. Remove the cake ring carefully.

  2. Gently press almond slices onto the sides of the cake.

  3. Dust the top generously with powdered sugar.

  4. Optional: add a small spoon of apricot jam in the center for a polished finish.

Storage

  • Keep refrigerated

  • Best enjoyed within 48 hours

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