Greek-Style Bougatsa Cake with Custard | Akis Petretzikis

phyllo pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade dough

Whole wheat pastry adds fiber while homemade dough reduces cost.

semolina

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds nutrition, while all-purpose is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, and soy milk is often cheaper.

Add milk, sugar, cornstarch, eggs, butter, and vanilla powder into a pot to make the custard.

Whisk constantly for about 5 minutes until the custard thickens, ensuring no lumps form.

Transfer the custard to a tray to cool for 5 minutes in the fridge.

In a bowl, whisk together butter and sugar until dissolved.

Add eggs one at a time, whisking to incorporate.

Mix in flour, baking powder, and vanilla powder until combined.

Grease a 24 cm tray with butter and flour, and line it with parchment paper.

Pour the cake batter into the prepared tray.

Mix the cooled custard to make it fluffy and transfer it into a piping bag.

Pipe the custard in a spiral pattern over the cake batter.

Preheat the oven to 180°C (356°F) and bake for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens