Girella cake with pastry cream

Girella cake with pastry cream


Pastry cream:

  • 2 egg yolks;
  • a pinch of salt;
  • 80 g (⅓ cup) sugar;
  • 35 g (⅓ cup) all-purpose flour;
  • 250 ml (1 cup) warm milk.

For the batter:

  • 4 eggs;
  • 200 g (1 cup) sugar;
  • 300 g (2 cups) of all-purpose flour;
  • 100 ml (⅓ cup+1 tbsp) vegetable oil;
  • 100 ml (⅓ cup+1 tbsp) milk;
  • 70 g (¾ cup) cocoa powder;
  • 12 g (1 packet) baking powder.


  1. Preheat the oven to 180°C/355°F. Grease 22 cm springform.
  2. Start by preparing the pastry cream. In a bowl whisk egg yolks with a pinch of salt, sugar, flour, and ½ of the milk. Pour pastry cream base into a saucepan and add leftover milk. Cook over low heat, whisking all the way through, for up to 10 minutes, or until pastry cream becomes thick.
  3. Pour pastry cream into a bowl and cover with plastic wrap. Leave to cool down in the fridge.
  4. Beat eggs with sugar until pale. Add vegetable oil and whisk.
  5. In a separate bowl whisk flour with cocoa powder and baking powder.
  6. Mix wet and dry ingredients together and pour the milk in. Whisk until smooth.
  7. Spread the batter on the bottom of a 22 cm baking pan, and pipe the pastry cream on top, forming a big spiral.
  8. Bake for 40 minutes and let cool down before serving.

*Recipe on video and text may differ from each other!

How to cook Girella cake with pastry cream:

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