The cake crust recipe requires cream cheese and butter which results in a tender and flaky crust. This really is my go-to recipe for cake crust. It bakes superbly and doesn’t become saturated. You can use it for all kinds of cake as well as can be useful for a woven lattice top.
For that Cake Crust:
makes 2 (9-inch) cake crusts (top bottom for 1 cake)
2 cups plus 4 Tablespoons of all-purpose flour
2 tablespoons of white-colored sugar
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons of) COLD, unsalted butter, reduce 1/4″ cubes
6 oz (3/4 package) COLD cream cheese, reduce 1/4″ cubes
3 Tablespoons of cold heavy whipping cream
Steps to make the right Flaky Cake Crust:
1. Inside a large bowl, whisk together flour, salt and sugar.
2. Cut the COLD butter and COLD cream cheese into 1/4-inch pieces. Utilizing a Pastry Blender or perhaps a mixer with blade attachment, cut the butter and cream cheese in to the flour mixture until it resembles coarse crumbs with pea-sized pieces. Note: you could utilize a knife, however that would take a long time.
3. Drizzle 3 Tablespoons of cold heavy cream within the dough and reduce the dough having a spatula before the dough forms moist clumps. I didn’t get a drizzle attempting to take of picture of the step simultaneously. Your drizzle will improve
4. Divide the dough into 2 pieces, press into flat disks, cover each bit tightly in plastic wrap and refrigerate a minimum of one hour. It stores well within the fridge as much as a couple of days.
Flaky Cream Cheese Cake Crust Recipe
The recipe requires cream cheese and butter which results in a tender and flaky cake crust. This really is my go-to recipe for cake crust. It bakes superbly and does not become saturated. You can use it for all kinds of cake as well as can be useful for a woven lattice top. Credits: This recipe was modified in the Flaky Cream Cheese Pastry Dough within the Brand New All-purpose: Pleasure of Cooking (1997 version) (pg. 864).
Author: Natasha of NatashasKitchen.com
Serving: makes 2 (9-inch) cake crusts (top bottom for 1 cake)
Ingredients
- 2 cups plus 4 Tablespoons of all-purpose flour
- 2 Tablespoons of white-colored sugar
- ½ teaspoon salt
- 1½ sticks (12 tablespoons of) COLD, unsalted butter, reduce ¼" cubes
- 6 oz (3/4 package) COLD cream cheese, reduce ¼" cubes
- 3 Tablespoons of cold heavy whipping cream
Instructions
- Inside a large bowl, whisk together flour, salt and sugar.
- Cut the COLD butter and COLD cream cheese into ¼-inch pieces. Utilizing a
- Pastry Blender
- or perhaps a mixer with blade attachment, cut the butter and cream cheese in to the flour mixture until it resembles coarse crumbs with pea-sized pieces. Note: you could utilize a knife, however that would take a long time.
- Drizzle 3 tablespoons of cold heavy cream within the dough and reduce the dough having a spatula before the dough forms moist clumps. I did not get a drizzle attempting to take of picture of the step simultaneously. Your drizzle will improve
- Divide the dough into 2 pieces, press into flat disks, cover each bit tightly in plastic wrap and refrigerate a minimum of one hour. It stores well within the fridge as much as a couple of days.
