Custard cream (no-bake) cake

Love tarts, but don’t have time for baking? Then you’re going to like this no-bake pastry cream cake.

It has a soft and moist texture thanks to the pastry cream that soaks each layer of crackers, and an amazing flavor which vanilla imparts the cake. Topped with whipped cream and coconut flakes, this cake is sure to please your sweet tooth. What is more, you don’t need to bake the cake. Just form the layers and let the cake set in a fridge for a couple of hours.


  • 1 fresh pear
  • 350 ml milk
  • 1,5 tbsp flour
  • 1/2 cup of sugar
  • 2 tbsp potato starch
  • 250 ml cream (33%)
  • 2 tbsp powdered sugar
  • 300 g (10,5 oz) crackers
  • 100 ml caramelized milk
  • 100 g (3,5 oz) dairy butter
  • 100 g (3,5 oz) coconut flakes
  • vanilla – to taste



Pour milk in a stewpan. Then stir in sugar, potato starch, and flour. Add vanilla and mix the ingredients. Boil the mass over medium heat until it thickens. Transfer the boiled pastry cream to a bowl to let it cool. If your pastry cream has lumps, then pass it through the sieve. Add softened dairy butter and mix everything until smooth. The dairy butter will make our pastry cream more aerated.

Place 1 tbsp of the pastry cream in a wide glass bowl and spread it evenly. Cover the bowl with crackers to form the first layer of the cake. Then grease other crackers with caramelized milk and put them face down. Put the pastry cream you’ve prepared above, spreading it smoothly. Top the pastry cream with one more layer of crackers.

Peel a pear and cut it into thin strips. Arrange the fruit pieces above the cake.

Beat chilled cream until fluffy. Then add powdered sugar and continue to whip. Cover the cake with the prepared topping and decorate it with coconut flakes.

Put the cake in a fridge for 2-3 hours before eating.

Enjoy your meal!

Tip! You can use grated chocolate instead of coconut flakes.

Do you have a favorite Ukrainian recipe for a pastry cream cake? If so, please let us know in the comments below or write us an e-mail.