French Cream Cake

The cake can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The cream filling can be made 1 day ahead and refrigerated in an airtight container with plastic wrap pressed directly on the surface to prevent a skin from forming. Bring to room temperature and whisk smooth before assembling. Do not assemble the cake more than 4 hours before serving.

Store the assembled cake covered in the refrigerator for up to 3 days. The cream filling contains eggs and dairy, so refrigeration is essential. Let stand at room temperature for 20-30 minutes before serving for best flavor and texture. The cake layers can be frozen unfilled for up to 1 month if wrapped tightly in plastic wrap and aluminum foil.