Better Than Better-Than-Sex Cake
Submitted by to2LyBratty
Six layers of indulgence: buttery shortbread crust, from-scratch vanilla pudding, cream cheese mousse, crushed pineapple, caramel drizzle, whipped cream, and a chocolate glaze zigzag on top.
YIELD
1 cakePREP
70 minCOOK
20 minREADY
90 minThis is the cake that looked at “Better Than Sex Cake” and said, “Hold my whisk."
Six distinct layers build from the bottom up: a golden shortbread crust, silky homemade vanilla pudding (no boxed mix here), a tangy cream cheese mousse folded with whipped cream, crushed pineapple, a drizzle of caramel (or chocolate) sauce, billowy whipped cream, and a glossy chocolate glaze zigzagged across the top.
Yes, it takes some effort. Yes, every single layer is worth it.
This is a project cake for when you want to blow minds at a holiday dinner or impress someone you really, really like.
Chef Tips
- Make the pudding first and chill it with plastic wrap pressed directly on the surface. This prevents a skin from forming and gives it time to set properly.
- The shortbread crust must be completely cool before layering. If it’s even slightly warm, the cream cheese layer will slide.
- When tempering the egg yolks, add just a small splash of hot pudding first and whisk fast. This prevents scrambled eggs in your dessert.
- Assemble at least 4 hours before serving (overnight is even better) so the layers firm up and the flavors merge.
- Use caramel sauce for a butterscotch vibe or chocolate sauce for a more decadent finish. Both work beautifully.
Ingredients
Directions
Butter a 9×13” baking pan.
Set oven rack in center of oven and preheat to 350?F.
Beat butter and sugar until fluffy. Add flour, at low speed in mixer, blend until mixture is pebbly and can be pressed together.
Press mixture on bottom of buttered pan and bake for 20 minutes or until golden.
Cool completely.
If using a food processor, process until ingredients are a coarse mixture.
For pudding, beat egg yolks and set aside near stove.
Whisk the sugar, flour and milk in amdeium saucepan until free of lumps.
Set over medium heat and cook, stirring constantly with a wooden spatula, just to a boil.
Remove from heat and whisk a little bit of the hot, thick pudding into the beaten egg yolks then pour the yolk mixture back into the pudding, whisking really well.
Continue to cook 1 to 2 minutes, stirring constantly, until thick.
Pour pudding into bowl and add vanilla nd butter, stirring until butter melts.
If pudding has lumps, pour through a large, fine-mesh strainer.
Chill, with plastic wrap pressed directly on surface of pudding, until ready to use.
Beat cream cheese, sugar, vanilla and lemon juice just to blend.
In seperate bowl, whip 1 cup cream to medium-stiff peaks.
Fold a scoop of whipped cream into beaten cheese then fold remaining cream into cheese.
Set aside.
Whip 1½ cups cream, sugar and vanilla to stiff peaks.
Spread crust with cream cheese mixture, top with pineapple, then caramel or chocolate sauce.
Spread pudding over pineapple; spread whipped cream evenly over pudding.
Chill well.
To make glaze, melt chocolate and butter over low heat, stirring until smooth and completely melted.
Remove from heat, stir in vanilla.
Drizzle in zigzags across cake’s surface.
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