Cream Puff Cake

Instructions

1. Prepare the choux pastry
   Preheat oven to 375°F (190°C). In a medium saucepan, bring water and butter to a boil. Add flour and salt all at once and stir vigorously with a wooden spoon until mixture forms a ball and pulls away from sides of pan. Remove from heat and let cool for 5 minutes.
2. Finish the pastry dough
   Add eggs one at a time, beating well after each addition until the dough becomes smooth and glossy. Spread the dough evenly into the bottom and slightly up the sides of a greased 9x13 inch baking pan.
3. Bake the pastry base
   Bake for 25-30 minutes until puffed and golden brown. The pastry will rise unevenly during baking. Remove from oven and let cool completely in the pan. As it cools, the pastry will collapse somewhat, creating a perfect hollow for the filling.
4. Make the custard filling
   In a medium saucepan, heat 1 1/2 cups milk until steaming. Meanwhile, in a bowl, whisk together 1/2 cup sugar, cornstarch, egg yolks, and remaining 1/2 cup milk until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract, and let cool completely.
5. Prepare cream cheese layer
   Beat cream cheese with remaining 1/4 cup sugar until smooth. Fold the cooled custard into the cream cheese mixture until well combined.
6. Make whipped cream topping
   In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form.
7. Assemble the cake
   Spread the custard-cream cheese mixture evenly over the cooled pastry base. Top with the whipped cream, spreading it to the edges of the pan.
8. Chill and serve
   Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set properly. Cut into squares to serve. Store leftovers covered in the refrigerator for up to 3 days.