Instructions
1. Prepare the Dough
1.In a bowl, mix the softened butter and sugar until creamy.
2.Add the egg and vanilla; mix well.
3.Add flour, baking powder, and salt.
4.Knead lightly until a soft dough forms.
5.Divide into two parts:
•2/3 for the base
•1/3 for the top
6.Wrap and refrigerate for 20–30 minutes.
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2. Make the Cream Filling
1.In a pot, whisk sugar, cornstarch, flour, and egg yolks.
2.Slowly add the milk while whisking to avoid lumps.
3.Place on medium heat and cook until it thickens into a smooth custard.
4.Remove from heat and add the vanilla.
5.Let it cool to room temperature.
6.Once cooled, fold in the whipped heavy cream to create a fluffy, cloud-like texture.
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3. Assemble the Cake
1.Preheat oven to 180°C (350°F).
2.Grease and flour a round baking pan (22–24 cm / 9–10 in).
3.Take the larger piece of dough and press it into the bottom of the pan, forming a small edge.
4.Pour the cream filling over the dough evenly.
5.Take the smaller dough portion, grate it using a cheese grater or crumble it by hand over the top.
6.This creates the rustic, golden look you see in the picture.
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4. Bake
•Bake for 35–40 minutes until the top is lightly golden.
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5. Finish
1.Let the cake cool completely — the cream will set.
2.Dust generously with powdered sugar.
3.Slice and enjoy the creamy, cloud-soft center.
