Step 4: Prepare the Creamy Filling
In a saucepan, gently heat the milk and cream together over medium heat until warm but not boiling.
In a separate bowl, whisk the egg yolks, sugar, cornstarch, and vanilla until smooth and pale.
Slowly pour the warm milk mixture into the egg mixture while whisking continuously. This prevents the eggs from curdling.
Return everything to the saucepan and cook over low heat, stirring constantly. After a few minutes, the mixture will thicken into a smooth, custard-like cream. Remove from heat immediately once thick.
Step 5: Assemble the Cake
Carefully pour the warm creamy filling over the partially baked cake base. Gently smooth the surface with a spatula.
Tap the pan lightly on the counter to remove any air bubbles.
Step 6: Final Bake
Return the cake to the oven and bake for 35–40 minutes. The center should still have a slight wobble when gently shaken—this is key to achieving the signature creamy texture.
Once baked, turn off the oven and leave the cake inside with the door slightly open for 10 minutes. This helps prevent cracking.
Step 7: Cool and Set
Remove the cake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 3 hours, or overnight for best results.
Chilling allows the cream layer to fully set and develop its rich, smooth texture.
Serving Suggestions
- Serve chilled for the best texture
- Dust lightly with powdered sugar
- Add fresh berries or a drizzle of chocolate sauce
- Pair with coffee or tea for a classic Belgian experience
Final Thoughts
The Creamy Belgian Cake is proof that elegance doesn’t require complexity. With a soft base and a velvety cream layer, this dessert delivers comfort, sophistication, and irresistible flavor in every bite. It’s a cake that feels special yet approachable—perfect for both beginners and experienced bakers.
Once you make it, this creamy classic is sure to become a favorite in your recipe collection.
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