The most addictive cake on earth
On our editorial countertop stood something in cake form, covered with a little foil. I tried to sneak a peek, because it seemed to come from the FavorFlavjes and then it is guaranteed delicious. After hours and hours of waiting (or so it seemed), we got a piece. And we wanted more and more and more. We had to figure out the recipe, of course. Just make that crack pie at home. It’s in the name, yes. Addictively delicious.
A cake that is just as addictive as crack? Yes indeed, at Momofuku Milk Bar in New York it’s just on the menu. And making it at home isn’t that difficult.
The mastermind behind the cake is Christina Tosi, who comes up with all the sweets in the Milk Bar – part of David Chang's Momofuku empire. You may have seen the cake in Chef’s Table Pastry, and in this video, Tosi shows how to make the cake at home.
Crack pie
The filling of the cake is creamy and decadent, with lots of egg yolk and whipped cream. A kind of cross between custard and caramel. No wonder it got the name ‘crack pie’.
Getting started
I have managed to bake this cake several times, and if I can do it, you can too. There are a few unusual ingredients, but nothing you can't handle. Milk powder is next to the shelf-stable milk in the supermarket, and I have never found freeze-dried corn powder, so I’ll just leave that out. I can sometimes be a bit grumpy in the morning. That has more to do with the time: the earlier it is, the harder I find it to get started.
Recipe
Is it all going a bit too fast for you in the video? Then read the recipe here calmly. Tip: in New York, I had crack pie with pandan in the filling. It was the best thing I’ve ever had, so definitely add a few drops of pandan extract to the recipe if you’re feeling adventurous.
