July 29, 2016 - 7:13pm
Creme Patissiere inside Moist Chocolate Cake
I was planning on making a moist chocolate cake with creme patissiere (pastry cream) inside but not as filling. So I want to put it in between or in the middle of my chocolate batter. Then it will be cooked the same time with the batter. So when I cut the cake, the creme will flow down. Will this work though? Can I put creme patissiere in the middle of the batter and cook it together? Please comment your experience or insights, I only have a limited amount of ingredients so I can't afford to try and experiment. TIA
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it will all be a huge volcanic mess. Bake and spread the prepared creme in the layers after it is cooled?
I thought so too. I ended up not making the creme because I can't cut the cake into layers because its so moist and will fall apart if I cut it in halves. And I can't bake a thin cake because it has to be moist. So I just went with the simple choco moist cake with chocolate ganache.
i wouldn't stray too far from the proportions in this recipe as i imagine the batter portion the cake needs to be sturdy to hold the pastry cream.
http://www.lottieanddoof.com/2014/04/lottie-doof-amanda-rockman/
Thank you so much for this recipe. I will try baking this soon. I think I saw a recipe like this but the creme is baked in a bread, that's when I thought to bake it in cake instead. So it is called Basque Cake. It looks so nice I can't wait to try bake it. --
Gateau Basque is one of our favorites. It is indeed a cake (gateau) along the lines of a sweet biscuit. I make it in a tart pan which makes it easy to seal the top and bottom crusts, ensuring the pastry cream stays where it should.