Italian Cream Filled Pastry Cake: A Luxurious Dessert with Old-World Charm
When it comes to elegant European desserts, few can match the indulgent beauty of an Italian Cream Filled Pastry Cake. This show-stopping treat combines the best of both worlds — layers of delicate, golden pastry and a rich, silky cream filling — resulting in a dessert that’s equal parts rustic charm and refined luxury.
Whether you’ve enjoyed a slice at a traditional Italian bakery or are discovering this classic for the first time, making it at home is easier than you might think — and the results are bakery-worthy.
What Is Italian Cream Filled Pastry Cake?
This decadent dessert typically features layers of flaky puff pastry or light sponge cake filled with a luscious vanilla or pastry cream, often flavored with a hint of lemon, almond, or even mascarpone. It’s commonly topped with powdered sugar, toasted nuts, or a delicate glaze.
Known in some regions of Italy as Torta alla Crema or resembling variations of Millefoglie (Italian Napoleon), this cake is perfect for holidays, special occasions, or whenever you want to impress guests with a truly memorable dessert.
Why You’ll Love It
🍰 Elegant and delicious — looks fancy, tastes divine
🧁 Silky-smooth cream nestled between airy pastry or sponge layers
🍋 Light citrus or almond flavor adds a refreshing finish
🇮🇹 Authentic Italian flavor without the bakery price tag
🎂 Perfect for celebrations, brunches, or after-dinner treats
Ingredients (Classic Version)
For the Pastry:
1 package puff pastry sheets (thawed) or 2 layers of sponge cake
For the Cream Filling:
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
2 tablespoons unsalted butter
Toppings:
Powdered sugar
Toasted slivered almonds or crushed pistachios (optional)
Fresh berries or a drizzle of chocolate (optional)
How to Make Italian Cream Filled Pastry Cake
1. Bake the Pastry or Cake Layers
If using puff pastry:
Preheat oven to 400°F (200°C).
Roll out and prick with a fork to prevent puffing too much.
Bake for 12–15 minutes until golden and crisp. Cool completely.
If using sponge cake:
Bake two 9-inch round layers, let cool completely.
2. Make the Cream Filling
In a saucepan, whisk together egg yolks, sugar, and cornstarch.
Slowly whisk in the milk and bring to a gentle boil over medium heat, stirring constantly.
Cook until thickened (about 4–6 minutes), then remove from heat.
Stir in vanilla, lemon zest, and butter until smooth.
Cool to room temperature, then refrigerate until fully chilled.
3. Assemble the Cake
Place one layer of pastry or cake on a serving plate.
Spread an even layer of cream filling over it.
Add the second pastry/cake layer on top.
Dust with powdered sugar and top with nuts or garnish, if desired.
4. Chill and Serve
Refrigerate for at least 2 hours to set before slicing. Serve chilled for the best texture and flavor.
Tips & Variations
🧀 Add mascarpone to the cream filling for extra richness.
☕ Espresso twist: Brush pastry with coffee before layering for a tiramisu-style flavor.
🍓 Berry delight: Add fresh sliced strawberries or raspberries between the layers.
🍫 Chocolate version: Stir melted chocolate into the cream for a decadent twist.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
