Girella Cake with Pastry Cream

Girella cake with pastry cream is a tall, tender chocolate cake with a generous layer of pastry cream piped across the top in a striking spiral. The recipe has two main characters. First comes the pastry cream, made with egg yolks, sugar, flour, milk, and a tiny pinch of salt. It is cooked gently until thick and creamy, then cooled before it meets the cake batter.

The batter combines eggs, sugar, flour, cocoa powder, milk, vegetable oil, and baking powder to create a soft chocolate base. Once the batter is in the pan, the chilled pastry cream is piped over it in one large spiral before the whole thing heads into the oven. This cake is a great choice for afternoon coffee, weekend desserts, family gatherings, and birthdays.

What Is Girella Cake With Pastry Cream?

Girella cake gets its name from the Italian word “girella,” which refers to a swirl or a spiral. The pastry cream is particularly important in Italian desserts and appears in everything from tarts and pastries to cakes and layered desserts.

Pro Tips for the Best Girella Cake

• The pastry cream needs time to cool before you pipe it onto the batter. Preparing it first gives it plenty of time to reach the right consistency while you prepare the chocolate mixture.
• Pastry cream can thicken quickly once it heats up. Continuous whisking helps prevent lumps and keeps the mixture smooth.
• Hot pastry cream is softer and more difficult to pipe neatly. Let it cool completely in the refrigerator before using it so the spiral holds its shape better.
• Grease the 22 cm springform pan thoroughly so the cake releases easily after baking. You can also line the bottom with parchment paper for extra insurance.

Frequently Asked Questions

Can I Use Cold Milk for the Pastry Cream?

The recipe calls for warm milk, which helps the mixture come together and reduces the amount of time it needs to heat through in the saucepan. The important thing is to combine the ingredients thoroughly and cook the mixture gently while whisking.

Why Did My Pastry Cream Become Lumpy?

Lumps can develop if the flour is not properly incorporated before cooking or if the mixture is not whisked continuously while it heats. Start with a smooth mixture in the bowl, then transfer it to the saucepan. If small lumps appear, vigorous whisking may help smooth them out.

Can I Make This Cake Without a Piping Bag?

A piping bag simply makes the spiral easier to control. A sturdy food-storage bag can work as a substitute. Spoon the cooled pastry cream into the bag, push it toward one corner, and snip off a small section of the corner.

How to Store Any Leftovers

Because the cake contains homemade pastry cream, it should be refrigerated. Enjoy it within a few days and always check its appearance, aroma, and texture before serving.

How to Make Girella Cake With Pastry Cream

Step 1

Step 1

Preheat the oven to 180°C/355°F and grease a 22cm springform pan. Whisk egg yolks, salt, sugar, flour, and half of the warm milk. Pour the mixture into a saucepan, then add the remaining milk. Cook over low heat, whisking continuously, for 10 minutes.

Preheat the oven to 180°C/355°F and grease a 22cm springform pan. Whisk egg yolks, salt, sugar, flour, and half of the warm milk. Pour the mixture into a saucepan, then add the remaining milk. Cook over low heat, whisking continuously, for 10 minutes.

Step 2

Step 2

Transfer the pastry cream to a clean bowl, cover with plastic wrap, and refrigerate.

Transfer the pastry cream to a clean bowl, cover with plastic wrap, and refrigerate.

Step 3

Step 3

Beat eggs and sugar in a bowl. Then add oil and mix again.

Beat eggs and sugar in a bowl. Then add oil and mix again.

Step 4

Step 4

In a separate bowl, whisk together flour, cocoa powder, and baking powder.

In a separate bowl, whisk together flour, cocoa powder, and baking powder.

Step 5

Step 5

Add the dry mixture to the egg mixture and whisk everything together until the batter is smooth.

Add the dry mixture to the egg mixture and whisk everything together until the batter is smooth.

Step 6

Step 6

Pour the chocolate batter into the prepared pan and spread it evenly across the bottom. Pipe the pastry cream over the chocolate batter to create one large spiral.

Pour the chocolate batter into the prepared pan and spread it evenly across the bottom. Pipe the pastry cream over the chocolate batter to create one large spiral.

Step 7

Step 7

Place the cake in the preheated oven and bake for 40 minutes. Enjoy!

Place the cake in the preheated oven and bake for 40 minutes. Enjoy!