Camembert Cake (Trompe-l'œil)

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Gabriella Boite à sucre https://gabriellaboiteasucre.fr/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    5
  • Calories icon
    Calories
    639
based on 3 ratings

This French inspired recipe is a cake filled with a custard filling made to look like a Camembert. But it’s just a trick of the eye. Tip: To get the camembert effect, simply make your cake shine by brushing it with a syrup made with water and sugar, before sprinkling it with icing sugar a first time. Let the sugar saturate the cake before drawing small lines to create a "cheese" effect, add a little more icing sugar and enjoy giving it its wow effect! User generated recipes have not been re-tested by Kenwood.

recipe updated Mar 21, 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    145 g
  • Caster sugar icon
    Caster sugar
    190 g
  • All purpose flour icon
    All purpose flour
    220 g
  • Egg yolk icon
    Egg yolk
    6
  • Baking powder icon
    Baking powder
    5 g
  • Coarse sea salt icon
    Coarse sea salt
    1 pinch
  • Milk icon
    Milk
    250 g
  • Vanilla bean icon
    Vanilla bean
    1
  • Cornflour icon
    Cornflour
    25 g
  • Rum icon
    Rum
    15 g
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Kenwood Chef XL
  • kCook icon Baking tray - large
  • kCook icon Kenwood bowl - kenwood chef xl
  • kCook icon Round pan - 4.5 x 3"
  • kCook icon Saucepan
  • kCook icon Heatproof bowl
  • kCook icon Large glass bowl

Step preview

  1. Line 2 clean baking tray with parchment paper then set aside
  2. Attach Creaming beater
  3. Add unsalted butter and caster sugar to the Kenwood Bowl
  4. Mix with splashguard fitted - approx 3 min, Speed 4
  5. Then add all purpose flour, egg yolk, baking powder and coarse sea salt to the Kenwood Bowl
  6. Mix with splashguard fitted until well combined - Speed 4
  7. Transfer content of Kenwood Bowl to 2 baking tray
  8. Cover with parchment paper
  9. Spread gently to cover the parchment paper
  10. Chill in fridge - 30 min
  11. Grease 5 clean round pans
  12. Remove one tray of cake mixture from the fridge
  13. Cut a disc of mixture the size of a round pan (11cm)
  14. Carefully line the round pan with the chilled cake mixture
  15. Cut strips to line the edges of the pan
  16. Repeat with the rest
  17. Chill in fridge and continue
  18. Add milk and vanilla bean to a clean saucepan
  19. Heat until boiling - medium-high heat
  20. Add caster sugar and egg yolk to a clean heatproof bowl
  21. Mix until well combined
  22. Add cornflour to the heatproof bowl
  23. Mix until well combined
  24. Transfer half of milk mixture to heatproof bowl
  25. Mix until well combined
  26. Transfer content of heatproof bowl to milk mixture
  27. Stir until thickened
  28. Transfer milk mixture to large glass bowl
  29. Cover with plastic wrap
  30. Set aside and let cool
  31. Pre-heat oven - 160°C
  32. Retrieve the large glass bowl and remove the plastic wrap
  33. Add rum to the large glass bowl
  34. Stir until well combined
  35. Remove the round pans and the other tray of cake mixture from the fridge
  36. Fill the round pans halfway with crème patissière
  37. Cut a disc of mixture the size of a round pan (11cm)
  38. Line the top with the cut out discs
  39. Make a hole in the centre
  40. Bake - 40 min, 160°C
  41. Remove from oven and let cool
  42. Turn out the round pans onto a serving plate
  43. Dust with icing sugar
  44. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app