1. In a large bowl, beat cream cheese until smooth and creamy.

2. Add powdered sugar and vanilla; beat again.

3. In a separate bowl, whip the heavy cream to stiff peaks.

4. Fold whipped cream into the cream cheese mixture until fluffy and cloud-like.

5. Optional: Add lemon zest for brightness.

6. Optional (as seen in the photo): Spread a thin layer of vanilla pudding or custard on the pastry base before adding the cream layer.

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3. Assemble the Cake

1. Place the bottom half of the pastry ring on a serving plate.

2. Generously spread the cream cheese filling over it.

3. Add the optional custard layer if using.

4. Place the top pastry ring back on.

5. Dust generously with powdered sugar.

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4. Chill & Serve

Refrigerate the cake for at least 1 hour so the filling sets beautifully.
Then slice, serve, and enjoy the bakery-level magic.

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🍽️ Why This Cake Works So Well

• The choux pastry stays crisp yet airy.

• The cream cheese filling is tangy, light, and not overly sweet.

• It looks elegant with almost zero effort.

• No complicated techniques — beginner-friendly!

• Ideal for tea time, parties, or surprising guests.

Your family and friends will keep asking:
“Are you sure this isn’t from a bakery?”

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💡 Tips & Variations

• Add strawberries or raspberries for a fruity twist.

• Use chocolate pudding for a richer layer.

• Add almond extract for a bakery-style depth.

• Freeze the pastry ring for 10 minutes before slicing for cleaner cuts.