How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Divine Cake?

You need 19 ingredients. The key ingredients include: 5 eggs, 5 tablespoons granulated sugar, 5 tablespoons all purpose flour, 2 tablespoons water, and more.

Is Divine Cake suitable as baking & desserts?

Yes, Divine Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Divine Cake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Divine Cake Recipe

Name: Divine Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 5 eggs; 5 tablespoons granulated sugar; 5 tablespoons all purpose flour; 2 tablespoons water; 1 pinch salt; 1 cup milk; 1/4 cup granulated sugar; 3 egg yolks; 2 tablespoons unsalted butter; 1 pinch salt; 4 tablespoons unsalted butter softened; 1 1/4 cups milk; 3 egg yolks; 1/2 cup granulated sugar; 1 tablespoon all purpose flour; 2 tablespoons corn starch; 1/2 cup cocoa powder; 4 tablespoons unsalted butter softened; 1 package pie crusts store bought ready to use 2 count

1

Beat egg whites with a pinch of salt into egg whites fluff.

2

With an electric mixer beat egg yolks, water, and sugar until they start to whiten and become bubbly.

3

Gently fold in egg white fluff with a hand whisk.

4

Fold in flour and bake in a 9 inch round spring form in a 350*F preheated oven for 20 minutes.

5

Pull out of the oven and let it coll down completely.

6

Directions for both pastry creams:

7

In a small bowl beat together egg yolks and 1/2 of the sugar. Add flour (and corn starch for cocoa pastry cream), salt, and mix well. Set aside.

8

In a pot, bring to boil milk and half of the sugar.

9

Slowly add hot milk to the egg mixture, stirring constantly. Transfer the cream mix back to the pot and return to the medium heat, mixing constantly to prevent clumping. When it starts to boil again, let it bubble for 1 minute.

10

Remove from heat and stir in 2 tbsp butter. Stir until butter dissolves. Place into a cold bowl, tightly cover with plastic wrap to prevent crust of forming on the surface, and wait until it's completely chilled.

11

Now, with a help of an electric mixer, beat in 4 tbsp of softened butter. The pastry cream should be light and smooth

12

Directions for pie crusts:

13

Cut the pie crusts into 9 inch circles, lay into a 9 inch round spring form, prick with fork, and bake in 425*F preheated oven for 7-8 minutes or until golden brown. Set aside to cool down completely.

14

Assembly time:

15

Cover the 9 inch round spring form with plastic wrap. It will be into a great help when it's time to invert the Divine cake onto a serving plate. I made a mistake and forgot to do this step, ooops!

16

Place one pie circle on the bottom of the form. Cover with yellow pastry cream. Place the sponge cake layer over the cream, cover with cocoa pastry cream, and at the end, place the other pie circle.

17

Cover with plastic wrap and put into fridge to set for at least 2 hour or over night.

18

After the Divine cake is cooled and flip into a cake tray.

19

Garnish it with whipped cream and serve.

Divine Cake

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