I absolutely adore this Crinkle Cake recipe because it combines the buttery, flaky goodness of phyllo pastry with a luscious creamy custard that melts in your mouth. The sweet lemony syrup makes each bite irresistibly moist and flavorful, turning an ordinary day into a delightful dessert adventure!
My Crinkle Cake recipe is a delectable dessert that has layers of crispy phyllo pastry soaked in a rich syrup made from granulated sugar, water, and vanilla extract. The creamy texture of sweetened condensed milk combined with heavy cream and fresh lemon zest makes for a luscious, flavorful, and totally unforgettable custard.
Ingredients
Phyllo pastry: Offers a flaky texture; it’s low in fat and calories.
Butter (unsalted): Contributes to the cake’s creaminess and richness.
Sugar, in granular form, is what makes the cake delightful and delicious.
Condensed Milk: Provides a creamy sweetness that makes the flavor pop.
Add richness and a smooth, creamy texture that is very much like what you’d expect from a top-tier restaurant.
Source material: Eggs: Provide structure and help with rising due to protein content.
Rephrased material: Eggs serve a structural purpose and assist with leavening, thanks to their high protein content.
Lemon Zest: Contributes a fresh, citrusy scent and vibrant flavor.
Ingredient Quantities
- 12 sheets of phyllo pastry
- 1/2 cup of unsalted butter, melted
- 1 cup of granulated sugar
- 1 cup of water
- 1 teaspoon of vanilla extract
- 1/2 cup of sweetened condensed milk
- 1/2 cup of heavy cream
- 2 large eggs
- Zest of 1 lemon
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 cup of powdered sugar, for dusting
Instructions
1. Set your oven to 350°F (180°C) and use butter to grease a baking dish. The dish should be about 9×13 inches in size. And don’t hesitate to use a generous amount of butter—this is not a diet recipe!
2. Cover the unrolled phyllo pastry with a damp towel to keep it from drying out. Take each sheet of dough and crinkle it lightly in the same way one would crinkle a piece of paper. Place it in the baking dish with a torn edge under the sheet of dough in front of it, so each sheet fills the baking dish and is held in place by the next sheet of crinkly dough.
3. In a small saucepan, mix together 1 cup of granulated sugar and 1 cup of water. Put the saucepan on the stove and turn the heat to high. Once the mixture comes to a boil, reduce the heat to medium-low and let it bubble away for about 10 minutes, or until the simplest of syrups thickens slightly. Stir in 1 tablespoon of vanilla extract and turn off the heat. Pour it into a glass container (or two) and allow it to cool to room temperature before storing in the refrigerator.
4. In the preheated oven, the crinkled phyllo sheets, brushed with melted butter and ensuring every surface is coated, bake for 15 minutes until they are golden.
5. As the phyllo is baking, in a mixing bowl, combine the sweetened condensed milk, heavy cream, eggs, lemon zest, baking powder, and salt, and whisk until smooth.
6. When the phyllo turns golden, the custard blend should be uniformly poured over the baked phyllo sheets. Then it is back to the oven for the final phase. Bake the dish for an additional 20-25 minutes, until the custard is set and just a few shades darker than its original hue.
7. Take the cake out of the oven and, straight away, pour the chilled sugar syrup over the cake while it is still hot. Make sure to distribute the syrup evenly over the surface of the cake. Let the syrup-soaked cake cool to room temperature.
8. After it has cooled, wrap the cake in plastic wrap and place it in the refrigerator for at least 2 hours, preferably 12 to 24 hours. The cake will taste better if allowed to rest for a longer time.
9. Before serving, give the top a light dusting of powdered sugar so that it looks and tastes sweet when you eat it.
10. Cut into squares or rectangles and present them either chilled or at room temperature. Relish in the delectable nature of your Crinkle Cake!
Equipment Needed
1. Oven
2. 9×13 inch baking dish
3. Pastry brush
4. Damp towel
5. Small saucepan
6. Stove
7. Glass container
8. Mixing bowl
9. Whisk
10. Plastic wrap
11. Measuring cups
12. Measuring spoons
13. Zester or grater
14. Knife
15. Cutting board
16. Spatula
17. Serving plate
FAQ
- Q: Can I make the Crinkle Cake ahead of time?You can prepare the Crinkle Cake a day in advance and keep it in the refrigerator until it’s time to serve. Let it come to room temperature and enjoy its deliciousness.
- Q: What can be used as a substitute for phyllo pastry?A: Sadly, Crinkle Cake requires phyllo pastry for its one-of-a-kind texture. If you do use another pastry, we definitely don’t recommend it.
- Q: How do I prevent the phyllo sheets from drying out?Make sure to keep the phyllo sheets covered with a damp towel while you are working with them to stop them from drying out.
- Q: Is it necessary to use both sweetened condensed milk and heavy cream?Yes, both ingredients contribute to the cake’s rich flavor and creamy texture, which are essential to the recipe.
- Q: Can I omit the lemon zest?A: The lemon zest imparts a subtle citrus flavor that enhances the sweetness; however, if you dislike the flavor of lemon, you may omit the zest and still have a delightful treat.
- Q: What is the purpose of the vanilla extract?A: The cake’s flavor profile is enhanced by vanilla extract, which adds warmth and sweetness.
Substitutions and Variations
Phyllo pastry: For a different texture, use puff pastry sheets instead.
Butter that is not salted: For a dairy-free substitute, use coconut oil or margarine.
Granulated sugar: Substitute with an equal amount of honey or maple syrup, realizing this may yield a slight alteration in flavor and moisture content.
Condensed milk, sweetened: Use evaporated milk with additional sugar to taste, for an unsweetened option; or a dairy-free version made from coconut milk.
Substituting for heavy cream: Use whipped coconut cream to maintain a dairy-free alternative.
Pro Tips
1. Work Quickly with Phyllo: Phyllo pastry dries out fast, so keep the sheets covered with a damp towel as you work. This will prevent them from becoming brittle and difficult to handle.
2. Syrup Consistency: Ensure that the syrup is of a slightly thick consistency before adding vanilla and cooling. This will help it soak into the cake properly, adding necessary moisture and sweetness.
3. Even Butter Distribution: When brushing the phyllo sheets with melted butter, ensure every surface is well-coated. This helps in achieving a crisp and golden texture, enhancing the layers and flavor.
4. Custard Temperature: Pour the custard over the phyllo only when it is warm, not cold. If the custard is too cold, it can prevent even baking and lead to a soggy texture.
5. Rest Time for Optimal Flavor: Allowing the cake to rest in the fridge for at least 12 to 24 hours is crucial. This resting period lets the flavors meld and intensify, leading to a richer and more cohesive taste when you serve it.
Crinkle Cake Recipe
My favorite Crinkle Cake Recipe
Equipment Needed:
1. Oven
2. 9×13 inch baking dish
3. Pastry brush
4. Damp towel
5. Small saucepan
6. Stove
7. Glass container
8. Mixing bowl
9. Whisk
10. Plastic wrap
11. Measuring cups
12. Measuring spoons
13. Zester or grater
14. Knife
15. Cutting board
16. Spatula
17. Serving plate
Ingredients:
- 12 sheets of phyllo pastry
- 1/2 cup of unsalted butter, melted
- 1 cup of granulated sugar
- 1 cup of water
- 1 teaspoon of vanilla extract
- 1/2 cup of sweetened condensed milk
- 1/2 cup of heavy cream
- 2 large eggs
- Zest of 1 lemon
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 cup of powdered sugar, for dusting
Instructions:
1. Set your oven to 350°F (180°C) and use butter to grease a baking dish. The dish should be about 9×13 inches in size. And don’t hesitate to use a generous amount of butter—this is not a diet recipe!
2. Cover the unrolled phyllo pastry with a damp towel to keep it from drying out. Take each sheet of dough and crinkle it lightly in the same way one would crinkle a piece of paper. Place it in the baking dish with a torn edge under the sheet of dough in front of it, so each sheet fills the baking dish and is held in place by the next sheet of crinkly dough.
3. In a small saucepan, mix together 1 cup of granulated sugar and 1 cup of water. Put the saucepan on the stove and turn the heat to high. Once the mixture comes to a boil, reduce the heat to medium-low and let it bubble away for about 10 minutes, or until the simplest of syrups thickens slightly. Stir in 1 tablespoon of vanilla extract and turn off the heat. Pour it into a glass container (or two) and allow it to cool to room temperature before storing in the refrigerator.
4. In the preheated oven, the crinkled phyllo sheets, brushed with melted butter and ensuring every surface is coated, bake for 15 minutes until they are golden.
5. As the phyllo is baking, in a mixing bowl, combine the sweetened condensed milk, heavy cream, eggs, lemon zest, baking powder, and salt, and whisk until smooth.
6. When the phyllo turns golden, the custard blend should be uniformly poured over the baked phyllo sheets. Then it is back to the oven for the final phase. Bake the dish for an additional 20-25 minutes, until the custard is set and just a few shades darker than its original hue.
7. Take the cake out of the oven and, straight away, pour the chilled sugar syrup over the cake while it is still hot. Make sure to distribute the syrup evenly over the surface of the cake. Let the syrup-soaked cake cool to room temperature.
8. After it has cooled, wrap the cake in plastic wrap and place it in the refrigerator for at least 2 hours, preferably 12 to 24 hours. The cake will taste better if allowed to rest for a longer time.
9. Before serving, give the top a light dusting of powdered sugar so that it looks and tastes sweet when you eat it.
10. Cut into squares or rectangles and present them either chilled or at room temperature. Relish in the delectable nature of your Crinkle Cake!
