Flaky Layer Cake (Print Version)
# Ingredients:
01 -
5 and a half cups of plain flour.
02 -
A tiny dash of salt.
03 -
3 and a half sticks of chilled unsalted butter, diced.
04 -
2 eggs, large size.
05 -
Three-quarters of a cup of icy water.
06 -
1 and a half tablespoons of apple cider vinegar.
07 -
1 teaspoon of vanilla bean paste.
08 -
6 egg yolks, big ones.
09 -
1 cup of plain white sugar.
10 -
Two-thirds of a cup of all-purpose flour.
11 -
4 cups of whole milk, split into parts.
12 -
1 cup of unsalted butter.
13 -
2 teaspoons of vanilla bean paste.
# Instructions:
01 -
Toss flour, salt, and butter into a food processor and blend until it looks like crumbs. Add in the eggs, icy water, vinegar, and vanilla paste, and mix until everything just comes together.
02 -
Split the dough into eight parts, press into flat discs, wrap them up, and refrigerate for about 2-3 hours.
03 -
Roll each disc into a thin circle. Trim it down to an 8-inch size, poke a fork over it, and bake at 375°F for 10-12 minutes.
04 -
Take egg yolks, sugar, flour, and a bit of the milk and whisk them well. Heat the rest of the milk, then slowly pour it into the egg mixture to warm it up. Cook until the consistency thickens.
05 -
Mix in the butter and vanilla once warmed milk is thickened. Give it time to cool completely.
06 -
Stack the baked circles with layers of cream between them. Smother the top and sides with more cream and sprinkle crushed crumb bits over everything.
07 -
Chill your cake in the fridge for at least three hours or even overnight for everything to soak and settle.
# Notes:
01 -
You can prep the dough ahead and chill it.
02 -
Leftover pastry scraps are great for crumb topping.
03 -
Don’t rush—it needs time in the fridge to let the layers soften evenly.