Decadent Layered Cream Cake Recipe

Make the Cream Filling:
In a saucepan, whisk together the eggs, sugar, and cornstarch until smooth. Gradually add the milk while whisking to prevent lumps.
Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth custard-like texture (about 5–7 minutes).
Remove from heat, stir in the vanilla sugar (or extract), and butter until melted and fully incorporated.
Let the cream cool to room temperature. Stir occasionally to prevent a skin from forming.

Bake the Cake Layers (if making from scratch):
Preheat the oven to 350°F (175°C).
Beat eggs and sugar until light and fluffy. Sift in flour and baking powder, fold gently to combine.
Pour the batter into a greased 9-inch round pan or divide between two pans for thinner layers.
Bake for 20–25 minutes or until a toothpick comes out clean. Let cool completely before slicing horizontally into layers.

Assemble the Cake:
Spread a generous layer of cream between each cake layer. Continue stacking and spreading until finished.
Use remaining cream to frost the top and sides of the cake.
Chill in the fridge for at least 2 hours to set.

Serving and Storage Tips:

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