A light, airy pastry ring filled with silky cream and custard, finished with a delicate dusting of powdered sugar. This dessert looks bakery-level but is surprisingly simple to make at home.
Servings and Timing
Yield: 8 slices
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cooling & Filling: 30 minutes
Total Time: ~1.5 hours
Nutritional Info (Per Slice – Approximate)
Calories: 320
Protein: 6g
Fat: 20g
Carbohydrates: 28g
Ingredients
Choux Pastry Base
- 1 cup water
- ½ cup butter
- 1 cup all-purpose flour
- 4 large eggs
Cream Filling
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Custard Layer (Optional but Recommended)
- 1 cup milk
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 egg yolk
- ½ tsp vanilla
Topping
- Powdered sugar (for dusting)
Tools You’ll Need
- Saucepan
- Mixing bowl
- Hand mixer
- Baking tray
- Parchment paper
How to Make Cream-Filled Ring Cake
1. Make Choux Dough
- In a saucepan, heat water and butter until melted
- Add flour and stir until dough forms
- Cook for 1–2 minutes
2. Add Eggs
- Let dough cool slightly
- Add eggs one at a time, mixing well
- Dough should be smooth and pipeable
3. Shape & Bake
- Pipe or shape dough into a ring on lined tray
- Bake at 375°F (190°C) for 30–35 minutes
- Do NOT open oven during baking
4. Cool
- Let pastry cool completely before slicing
5. Make Cream Filling
- Whip cream, powdered sugar, and vanilla until fluffy
6. Make Custard (Optional)
- Heat milk with sugar
- Mix cornstarch with egg yolk
- Combine and cook until thick
- Cool completely
7. Assemble
- Slice pastry ring in half
- Add custard layer (optional)
- Add whipped cream
- Place top layer back
8. Finish
- Dust with powdered sugar
- Slice and serve
Ingredient Additions & Substitutions
- Add chocolate drizzle for extra flavor
- Use store-bought custard for convenience
- Add fruit like strawberries or bananas
- Use Greek yogurt cream for lighter version
Serving Suggestions
- Serve chilled
- Pair with coffee or tea
- Perfect for celebrations
- Great as a weekend dessert
Tips for Best Results
- Don’t open oven while baking (prevents collapse)
- Let pastry cool fully before filling
- Whip cream until stiff peaks
- Serve fresh for best texture
Storage Instructions
Refrigerator: 2–3 days
Freezer: Not recommended after filling
Frequently Asked Questions
Q: Why did my pastry collapse?
Oven opened too early or underbaked.
Q: Can I skip custard?
Yes, whipped cream alone works great.
Q: Can I make it ahead?
Bake base earlier, fill before serving.
Conclusion
This cream-filled ring cake is light, creamy, and absolutely irresistible. It’s the perfect mix of airy pastry and rich filling.
