Aricel Cream Cake with Filo Pastry, Vanilla Cream, and Mascarpone

Ingredients

• 1 pachet Filo pastry (One package; the exact quantity is not specified in the source. For estimation, approximately 400 g.)
• 500 ml Whole milk (Cold, straight from the refrigerator)
• 4 Egg yolks
• 100 g Sugar
• 40 g Cornstarch
• 1 g Salt
• 2 fiole Vanilla essence (If you do not have ampoules, the source recommends approximately 4 sachets of vanilla sugar.)
• 250 g Mascarpone

Steps

1. 1

   Preheat the oven to 180°C, using conventional top-and-bottom heat. Line a baking tray with parchment paper.

2. 2

   Unroll the filo pastry sheets. Fold each sheet into a fan shape, gently gathering it lengthwise without compressing it too much, then arrange the sheets in the tray.

3. 3

   Bake the sheets on the middle rack of the oven for 10–15 minutes, until completely dry, golden, and crisp. Watch them toward the end, as they can brown quickly.

4. 4

   Remove the sheets from the oven and let them cool completely. Once cool, gently crush them into irregular crumbs and set them aside for assembly.

5. 5

   Pour the cold milk into a saucepan. Add the egg yolks, sugar, and salt, and whisk until the sugar dissolves and the yolks are well dispersed in the milk.

6. 6

   Add the cornstarch and whisk very well so that no lumps remain.

7. 7

   Place the saucepan over low heat. Cook the cream, stirring continuously, for approximately 10 minutes or until it thickens to a pudding-like consistency and coats the spatula.

8. 8

   Turn off the heat and continue stirring for approximately 1 more minute so that the pudding sets evenly and does not stick to the bottom of the saucepan.

9. 9

   Cover the surface of the cream with plastic wrap, pressing it directly onto the cream to prevent a skin from forming. Cool the cream quickly in an ice-water bath or in a cool place until it is no longer warm.

10. 10

    Remove the plastic wrap. Briefly beat the cooled cream to aerate it and make it smooth.

11. 11

    Add the mascarpone and the two ampoules of vanilla essence. Beat at low to medium speed, only until the cream is smooth, homogeneous, and slightly aerated.

12. 12

    Prepare a springform pan approximately 6 cm high and line the base with parchment paper.

13. 13

    Spread a first layer of crushed filo pastry over the bottom of the pan, covering the entire surface evenly. Press it gently to form a compact base.

14. 14

    Add a layer of cream and spread it evenly to the edges.

15. 15

    Sprinkle on a second layer of crushed filo pastry and press it gently. Then add the remaining cream and smooth the surface.

16. 16

    Cover the cream with all the remaining pastry crumbs. Distribute them evenly and press them very gently, without completely crushing the crisp texture.

17. 17

    Refrigerate the cake for at least 1–2 hours so that the layers can set. The video source mentions that the cake was chilled for approximately 4 hours when it was tasted.

18. 18

    Remove the cake from the pan, cut it into generous cubes, and serve chilled.

Notes

For a lump-free cream, the cornstarch must be completely incorporated into the cold liquid before placing the saucepan over the heat. Keep the cake refrigerated and consume it within 2–3 days; the pastry on the surface will gradually soften.

Nutrition per serving

• dessert
• cake
• Romanian
• crunchy
• creamy
• with mascarpone
• with vanilla
• baked