Polish Cream Cake with custard and whipped cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

gelatin

🥗Healthier: agar-agar

💰Cheaper: pectin

Agar-agar is plant-based and suitable for vegans.

Preheat the oven to 400°F (200°C).

Roll out the puff pastry and cut into rectangles.

Place the rectangles on a baking sheet lined with parchment paper.

Bake the pastry until golden brown, about 15-20 minutes.

Remove from the oven and let cool completely.

In a saucepan, heat milk over medium heat until steaming.

In a bowl, whisk together egg yolks, sugar, and powdered sugar until smooth.

Slowly add the hot milk to the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat until thickened, about 5-7 minutes.

Remove from heat and stir in butter, vanilla, and Amaretto (if using).

Allow the custard to cool to room temperature.

Whip the heavy cream until stiff peaks form and fold into the cooled custard.

Layer the cooled puff pastry with custard and whipped cream.

Chill the assembled cake in the refrigerator for at least 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens