This Swedish Cream Bun Cake is a show-stopping dessert that will impress all of your guests. The cake is made up of layers of light and fluffy pastry, filled with a deliciously sweet and creamy filling, and topped with a rich chocolate ganache.
Ingredients:
For the pastry:
- 1 cup of water
- 1/2 cup of unsalted butter
- 1/4 tsp of salt
- 1 cup of all-purpose flour
- 4 large eggs
For the filling:
- 2 cups of heavy cream
- 1/4 cup of granulated sugar
- 1 tsp of vanilla extract
For the ganache:
- 1/2 cup of heavy cream
- 1 cup of semisweet chocolate chips
Preparation Time: 2 hours and 30 minutes
Nutrition Facts:
- Serving size: 1 slice
- Calories: 465
- Total fat: 35g
- Saturated fat: 21g
- Cholesterol: 168mg
- Sodium: 83mg
- Total carbohydrates: 34g
- Dietary fiber: 1g
- Sugars: 21g
- Protein: 6g
Instructions:
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
- Remove the saucepan from the heat and add the flour. Stir until the mixture forms a ball.
- Add the eggs, one at a time, beating well after each addition. Beat until the mixture is smooth and glossy.
- Transfer the pastry to a pastry bag fitted with a large star tip.
- Pipe the pastry into two 8-inch (20cm) circles on the prepared baking sheet.
- Bake for 25-30 minutes or until the pastry is golden brown and puffy.
- Remove from the oven and let cool completely on the baking sheet.
- To make the filling, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
- To make the ganache, heat the heavy cream in a saucepan over medium heat until it comes to a simmer.
- Remove the saucepan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth.
- To assemble the cake, place one pastry circle on a serving plate. Spread the whipped cream filling evenly over the pastry.
- Top with the second pastry circle.
- Pour the chocolate ganache over the top of the pastry, allowing it to drip down the sides.
- Chill the cake in the refrigerator for at least 1 hour before serving.
- Slice and serve. Enjoy!
