Tompoucen – Dutch cream cake

Recipe for cream cake in Dutch style

The recipe for Tompoucen, or Dutch cream cake, is a classic of Dutch cuisine. It consists of a layer of crispy puff pastry, delicate cream, whipped cream, and a sweet icing glaze. These small sweet pastries are popular in the Netherlands, especially during family celebrations and holidays. Their preparation is extremely pleasant and ideal for those who appreciate traditional flavors and the simplicity of baked goods. The cake with cream and whipped cream tastes exceptionally delicious and looks beautiful. I highly recommend it!

Tompoucen Dutch cream cake recipe step by step

If you like delicious cakes full of cream with a delicate consistency, then you must try this recipe.

Tompoucen – Dutch cream pie recipe

Wypieki Beaty

Recipe for cream on Danish pastry with pudding cream and whipped cream.

5 z 4 ocen

Postaw mi kawę Przypnij Udostępnij Drukuj

Prep Time 1 hour hr

Cook Time 30 minutes mins

3 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Cakes

Kuchnia Cuisines of the world

Servings 17

Calories 302 kcal

Nie blokuj ekranu (Ekran pozostanie włączony)

Składniki

dough ingredients

• 200 g wheat flour – all-purpose (1 and 1/3 cups)
• 200 g butter (cold)
• 100 ml water (very cold)
• 0.5 teaspoon salt

pudding cream ingredients

• 1 package pudding (vanilla sugar-free – 40 g)
• 350 ml milk
• 35 g vanilla sugar (3 tablespoons)
• 200 ml heavy cream (well chilled – mine 30%)
• 20 g powdered sugar (1 heaped tablespoon)
• 6 g gelatin (2 heaped teaspoons)

whipped cream ingredients

• 300 ml heavy cream (well chilled – mine 30%)
• 35 g powdered sugar (2 tablespoons)
• 1 teaspoon gelatin (- heaped – optional)

additional ingredients for tompoucen dough

• a few tablespoons apricot jam (or peach)
• 150 g powdered sugar (1 cup)
• 2 teaspoons raspberry juice
• 2-3 tablespoons heavy cream (or to consistency)

Instrukcja

 

How to make puff pastry

• Combine flour with salt and cold water to form a crumble.
  200 g wheat flour – all-purpose, 0.5 teaspoon salt, 100 ml water
  
• Cut the cold butter into small cubes.
  200 g butter
  
• Add butter to the flour and quickly knead the dough – only until the ingredients combine – pieces of butter should still be visible in the dough.
  
• Dust the kitchen counter with flour, roll out the dough into a thin sheet.
• Fold one end of the dough towards the center.
  
• Place the other end of the dough on top.
  
• Turn the dough and roll it out again. Fold as before.
• Roll out and fold as before.
• Wrap the dough in cling film and chill in the refrigerator for 20 minutes.
  
• After this time, unwrap the dough, roll it out and fold as before. Repeat rolling and folding 3 times. Wrap in film and chill for 20 minutes.
• Again, roll out and fold the dough 3 times.
• Chill in the refrigerator for 20 minutes.
• Preheat the oven to 185 degrees Celsius (top/bottom heat).
• Roll out the dough to approximately 25 cm wide and 35-40 cm long – for me, this is almost the entire size of a large baking sheet from the oven.
• Place the dough on baking paper and prick the entire surface thoroughly.
  
• Place in the oven and bake for about 25-30 minutes – until golden brown (the dough rose quite a bit for me during baking).
• Cool the finished dough, then trim the sides so that all edges are straight. Cut the dough lengthwise into two narrow strips.
  

How to make a pudding Swiss cream

• Pour off some milk – about 50 ml – and dissolve the vanilla pudding in it.
  350 ml milk, 1 package pudding
  
• Add vanilla sugar or regular sugar and half a vanilla bean to the rest of the milk and bring to a boil.
  35 g vanilla sugar
• Add the dissolved pudding to the hot milk and cook until the pudding thickens.
• If using a vanilla bean, remove it from the pudding.
• Cover the pudding with cling film and set aside to cool completely – it’s good to chill it additionally in the fridge.
  
• Whip the heavy cream with powdered sugar until thick.
  200 ml heavy cream, 20 g powdered sugar
• Cover the gelatin with cold water – just enough to cover it and set aside for 5 minutes.
  6 g gelatin
• After this time, heat the gelatin briefly – do not overheat the gelatin, as it will lose its gelling properties. Add a tablespoon of whipped cream to the gelatin and mix thoroughly.
• Pour the gelatin into the chilled pudding and mix thoroughly.
• Add the whipped cream and mix thoroughly with a spatula. Refrigerate for about 15 minutes to chill.
  
• Spread the pudding cream onto one of the cake strips – I transferred it to a piping bag and squeezed it over the entire surface. Finally, I smoothed the surface with a spatula.
  
• Refrigerate the cake with the cream.

How to make whipped cream

• Whip the cold heavy cream with powdered sugar until very thick.
  300 ml heavy cream, 35 g powdered sugar
• I also suggest adding gelatin to it to make the cake more stable.
  1 teaspoon gelatin
• Prepare the gelatin similarly to the pudding cream.
• Add a little heavy cream to the liquid gelatin and mix, then add to the rest of the heavy cream and whip briefly.
• Refrigerate the whipped cream for a while – about 10-15 minutes, so it slightly sets.
• Remove the cake with pudding cream from the fridge.
• Spread the chilled whipped cream over the pudding cream and smooth the surface (I also transferred it to a piping bag and squeezed it out).
  
• Place the second piece of cake – bottom side up.
• Transfer the apricot or peach jam to a saucepan and heat – until it becomes liquid.
  a few tablespoons apricot jam
  
• Brush the top of the cake with hot jam using a brush.
• Sift the powdered sugar into a bowl, add raspberry juice and a little heavy cream – mix.
  150 g powdered sugar, 2 teaspoons raspberry juice, 2-3 tablespoons heavy cream
  
• If necessary, add more heavy cream – remember that the icing should be thick so it doesn’t run off the cake.
• Spread the icing over the top of the cake.
• You can serve the cake immediately, if not and you want to refrigerate it, first divide the cake into pieces with a sharp serrated knife – or at least cut the top cake into appropriate pieces.
• Before serving, remove the cake from the fridge earlier so that it warms up – after being in the fridge, the cake will be very hard due to the large amount of butter.

Uwagi

1 cup = 250 ml

Prywatne

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Wartości Odżywcze

Serving: 100gCalories: 302kcalWeglowodany: 27gProtein: 3gTłuszcz: 20g

Keyword cake with cream, heavy cream

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Creamy Tompoucen cake – notes

My husband works in an international environment and one of his colleagues is Dutch. When he found out I run a baking blog, he said I absolutely had to make their very popular Tompoucen cake. I “investigated” the matter, translated the Dutch cream cake recipe with Google, and prepared the cake. The cake itself is not very difficult to make, although it requires at least basic skills. It’s worth spreading the work into stages, then everything will go more smoothly and quickly.

How to make Dutch cream cake – tips

We start by preparing the dough. If you doubt your skills, you can use ready-made puff pastry. Here, I made a slightly simplified version, which is Danish pastry. The main difference between Danish pastry and puff pastry lies in how butter is added to the dough. For puff pastry, butter is shaped into a flat slab and then rolled with the dough. For Danish pastry, butter is cut into small pieces (or grated) and added to the dough this way. Danish pastry is quicker to prepare than puff pastry, and they can be used interchangeably. On the blog, you’ll find a cronuts recipe made with Danish pastry (with a little yeast added). Once you have the dough ready, you need to prepare the creams. First, make the pudding for the custard cream and cool it thoroughly – you can even cool it in the fridge. Then, all that’s left is to whip the heavy cream and assemble the Tompoucen cake. On the website where the recipe was recommended to me, there is also a video of the cake preparation. They speak Dutch there, but you can see the method of making the cake itself.

How to serve Dutch cream cake?

I must admit, you might break a sweat here. Danish pastry hardens significantly after being in the fridge – no wonder, it contains a lot of butter. Because of this, neatly cutting pieces of the cake can be problematic. Therefore, I suggest cutting the top layer of the cake into pieces before putting the cake in the fridge. It’s best to do this with a sharp serrated knife, cutting like a saw. In the original tompoucen recipe, gelatin is added only to the custard cream. I believe that adding it to the heavy cream as well can help when cutting the cake. Then the whipped cream will have a firmer consistency and will not flow out during cutting. The cream cake tastes best when it is at room temperature. Then the Danish pastry is crispy, but not hard, and is pleasant to eat. Before eating, Danes most often remove the top pastry and eat the cream with the bottom pastry, and only then the removed top. Tompoucen tastes fantastic and looks beautiful, and even though I was worried about it, it’s not too sweet. I think it’s a great suggestion for both Easter holidays and various family occasions.

See also my other recipes for cakes with cream.

Recommended recipes for cakes with cream

Be sure to try my other recipes for delicious cakes with tasty creams and mousses. Here I recommend, among others, these three recipes, and many more on the blog. You are warmly invited.

Chocolate Tuxedo cake with mousse recipe with video

Cinnamon Meringues with Plums and Cream step-by-step recipe

Blueberry cream cake recipe