Here is a detailed, original, and easy-to-follow article about the Creamy Belgian Cake, written in a warm, food-blog style and explaining the process step by step.
Creamy Belgian Cake: A Silky, Melt-in-Your-Mouth Classic
The Creamy Belgian Cake is a dessert that perfectly reflects Belgium’s reputation for rich, refined sweets. Unlike light sponge cakes or overly sweet frostings, this cake is all about smooth texture, delicate sweetness, and deep dairy richness. It sits somewhere between a custard cake and a soft cheesecake, with a tender base and a creamy top that almost melts on the tongue.
This cake is ideal for family gatherings, special occasions, or when you want to impress with a dessert that looks simple but tastes luxurious. Let’s walk through the process step by step.
What Makes This Cake Special?
- A soft, buttery base that supports the cream layer
- A silky custard-style filling made with cream and eggs
- Balanced sweetness—rich but not heavy
- Simple ingredients, classic technique, elegant results
Ingredients You’ll Need
For the Cake Base
- 120 g unsalted butter (softened)
- 100 g granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 150 g all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
For the Creamy Layer
- 400 ml heavy cream
- 200 ml whole milk
- 3 egg yolks
- 100 g sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Step-by-Step Method
Step 1: Prepare the Baking Pan
Preheat your oven to 170°C (340°F). Grease a round cake pan (about 22 cm) and line the bottom with parchment paper. This ensures the cake releases easily after baking.
Step 2: Make the Cake Base
In a mixing bowl, cream the softened butter and sugar together until pale and fluffy. This step is important because it creates air in the batter, giving the base a soft texture.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Spread the batter evenly into the prepared pan and smooth the top.
Step 3: Bake the Base Lightly
Place the pan in the oven and bake the base for 12–15 minutes. The surface should be just set but not fully baked. This partial bake helps the base support the creamy layer without becoming dry.
Remove from the oven and set aside while preparing the cream.
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