00:00What's up guys, today we're making the fastest cake ever.
00:04First, you'll want to take two eggs and separate the yolks.
00:09We'll just need the yolks here. One and two.
00:13Then add two whole eggs.
00:16We're gonna make the custard base for our filling here first.
00:21Okay, next, toss in about two-thirds of a cup of sugar
00:25and whisk everything together until it's nice and light.
00:29Honestly, this cake is so simple and quick, and assembling it is literally a breeze.
00:34Promise, you're gonna love it.
00:37Now, add a pinch of salt, just to balance out the flavors.
00:40Then toss in three-quarters of a cup of cornstarch straight into your bowl
00:45and mix it well so there are no lumps.
00:48That cornstarch is what's gonna thicken our custard
00:51and give it that smooth, creamy texture.
00:54Nice.
00:56Alright, now grab a large saucepan and you'll want to get about a spoonful of sugar
01:01and sprinkle it right over the bottom so the milk doesn't scorch as it heats up.
01:07Then, we're gonna pour in four cups of milk.
01:10Yeah, that's why you'll want to grab a large saucepan or even a pot, guys.
01:14And place the saucepan on the stove.
01:17We're gonna warm it up over medium heat, stirring it occasionally with a spatula
01:22to help dissolve the sugar.
01:24Don't let it boil.
01:26Once you see bubbles around the edges, that's enough.
01:29Take it off the heat, and we're gonna slowly pour the hot milk into the egg mixture
01:34a little at a time, stirring constantly.
01:38If you add it all at once, the eggs could scramble and you'll get lumps.
01:43Adding it gradually helps keep the mixture smooth and silky.
01:47So yeah, go slow.
01:48It'll pay off.
01:49Now, you'll want to carefully pour that mixture back into the pot all at once
01:55and cook it over medium heat, stirring well as you go until it thickens and starts to bubble.
02:03Keep stirring constantly.
02:05Custard can burn fast, especially in a thin pot.
02:08A heavy-bottomed pot and steady stirring will keep it smooth and prevent that burnt milk taste.
02:14Then take the custard off the heat and right away add one stick of cold butter cut into cubes.
02:21Stir immediately until it's melted and glossy.
02:24Make sure the butter's cold and cubed.
02:26It helps the custard set as it cools.
02:29Alright, pour the custard into a cooled bowl so it starts cooling faster.
02:34And I like to push it through a fine mesh sieve.
02:37It gets rid of any lumps and gives the custard a nice, silky texture.
02:42Then cover it with plastic wrap, pressing it right against the surface of the custard
02:48so it doesn't form a skin while it cools.
02:51And make sure to pop it in the fridge for about 20 to 30 minutes.
02:56Meanwhile, let's make the crumb topping.
02:58Grab a bowl and a sieve.
03:00And you'll want to sift four cups of flour.
03:03I'm just using regular all-purpose flour.
03:06Sifting's gonna help keep it airy.
03:09And the crumbs nice and light.
03:12Next up, toss in about two-thirds of a cup of sugar.
03:15A pinch of salt.
03:17Wanna guess what for?
03:18Yep, to balance the flavors.
03:20And two sticks of butter.
03:22Cold and cut into cubes.
03:25And start mixing it with a fork.
03:28It's easier that way at first.
03:30You don't want to use your hands right away or the butter will start to melt and the dough will get sticky.
03:36Once it looks nice and crumbly, then you can go in with your hands and finish it off.
03:41And if you're wondering where I got my bowls and pans, I've left all the links down below the video.
03:46Now, take a dry pan, preferably preheated, and add the crumbs right in.
03:53Better to do this in batches, though.
03:55Then, place the pan on the stove.
03:58And once you've got that, set the heat to medium and toast the crumbs, stirring and breaking up any clumps so they stay nice and even.
04:07Keep going until they're golden and smell amazing.
04:11Perfect.
04:13Once they're toasted, transfer the crumbs right away from the hot pan into a bowl.
04:19If you leave them in, they'll keep toasting and can get too dark or even a bit bitter.
04:24Well done.
04:26If you'd like, you can also mix in a cup of toasted chopped walnuts.
04:30They'll add extra flavor and a nice crunch to the crumbs.
04:34Just mix it all together so the nuts are evenly distributed.
04:37And our crumb base is done.
04:40All right, now grab a chilled bowl from the fridge or freezer and pour in one and a half cups of heavy cream.
04:47And now we're going to whip the cream until it starts to thicken for about two to three minutes.
04:53Then add four tablespoons of powdered sugar.
04:56Keep whipping until it forms soft peaks.
04:59Light, fluffy, and just holding its shape.
05:03Wonderful.
05:04To check the texture, scoop up a bit of cream on a spoon.
05:10If it doesn't slide off when you tilt it, all good.
05:13Now take the custard out of the fridge.
05:16It should be nicely chilled and slightly firm.
05:18Peel off the plastic wrap.
05:20And using a blender, give the custard a quick blend to make it smooth again.
05:25Add the whipped cream right after whipping.
05:35If it sits out, it'll start to collapse, then your filling won't stay fluffy.
05:39It'll turn running and unstable.
05:42Make sure your custard is completely chilled.
05:47This is super important.
05:49The first time I made this cake, I added whipped cream to warm custard.
05:54And it all went runny.
05:55You certainly don't want that.
05:57Great.
05:58Take a rectangular pan, or even just a tray, to assemble the cake.
06:03Sprinkle a thin layer of crumbs on the bottom of your pan.
06:06Just a few spoonfuls.
06:08Make sure the crumbs are evenly spread, so the bottom is fully covered.
06:13Then, add a layer of filling on top.
06:16Just plopping spoonfuls over the crumb layer and smooth it out evenly.
06:20I'd recommend transferring the filling into a piping bag.
06:23It's much easier to get even layers.
06:26Using a spoon can make the filling uneven or too thick in some spots,
06:30and the cake won't look as neat.
06:32Next, sprinkle another layer of crumbs and repeat the layers.
06:37Oh, right.
06:38If you're enjoying this video, now's a great time to give it a thumbs up and subscribe to the channel,
06:44so you won't miss out on any of the delicious, easy treats coming your way.
06:52For the final layer, just cover the top with those crumbs.
06:55Take your time here.
06:57Spread them evenly, so the cake looks pretty.
07:00Good job.
07:02Now, cover the cake with plastic wrap so it doesn't dry out or pick up any fridge odors,
07:08and pop it in the fridge so it can chill there for at least six hours, or even better, overnight.
07:14This allows the filling to set, the layers to soak up the flavors, and the cake to hold together nicely.
07:21The first time I made it, I only let it sit a few hours, and it completely fell apart when I tried to cut it.
07:28Don't make the same mistake. Cutting it too soon can ruin the cake.
07:33Just look at this beautiful slice. Isn't it perfect?
07:37This is what a properly made cake should look like. If you stuck to all the tips I shared, of course.
07:44The pieces hold their shape well, the filling doesn't ooze out, and the cut stays nice and clean.
07:50And the best part? This is probably the least time you've ever spent on a cake.
07:55I'd like to start a cake.
08:02Make the same way.
08:05We'll see you next time.
08:06We'll see you next time.
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