This Almond Cake with Creamy Vanilla Filling is a simple yet elegant dessert that’s perfect for any occasion. The combination of soft, fluffy cake and a rich vanilla custard creates a delightful texture and flavor. It’s easy to make and a treat that everyone will love.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 40 minutes
Ingredients
Vanilla Custard Filling:
- 1 medium egg
- ¼ cup (50 g) granulated sugar
- 8 g vanilla sugar (or 1 teaspoon vanilla extract)
- 2 tablespoons (15 g) cornstarch
- 1 cup (250 ml) milk
Cake Batter:
- 2 large eggs
- A pinch of salt
- ½ cup (100 g) granulated sugar
- ½ cup (100 ml) milk
- ¼ cup (50 ml) vegetable oil (added gradually)
- ½ cup (50 g) ground almonds
- 1 ½ cups (180 g) all-purpose flour
- ½ tablespoon (8 g) baking powder
Topping:
- ¾ cup (50 g) sliced almonds
Optional:
- Powdered sugar for dusting
Directions
- Make the Vanilla Custard Filling:
- In a saucepan, whisk together 1 medium egg, ¼ cup (50 g) sugar, 8 g vanilla sugar, and 2 tablespoons (15 g) cornstarch until smooth.
- Gradually add 1 cup (250 ml) of milk while stirring to combine.
- Cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly.
- Remove from heat, cover, and let it cool completely.
- Prepare the Cake Batter:
- Preheat the oven to 320°F (160°C). Grease and line a 27 x 18 cm (10 x 7 inches) baking pan.
- In a large mixing bowl, whisk together 2 eggs, a pinch of salt, and ½ cup (100 g) sugar until well combined.
- Add ½ cup (100 ml) milk and gradually mix in ¼ cup (50 ml) vegetable oil.
- Stir in ½ cup (50 g) ground almonds.
- Sift in 1 ½ cups (180 g) all-purpose flour and ½ tablespoon (8 g) baking powder. Mix until you obtain a smooth, lump-free batter.
- Assemble and Bake the Cake:
- Pour half of the cake batter into the prepared pan, spreading it evenly.
- Spread the cooled vanilla custard evenly over the batter.
- Pour the remaining cake batter on top of the custard layer, gently spreading it to cover.
- Sprinkle ¾ cup (50 g) of sliced almonds evenly on top.
- Bake in the preheated oven for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Finish and Serve:
- Let the cake cool completely before slicing. Dust with powdered sugar if desired and enjoy!
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Perfect with a cup of coffee or tea for a cozy afternoon snack.
Cooking Tips
- Custard Cooling: Allow the custard to cool completely before adding it to the cake batter to prevent it from sinking too much.
- Almond Toasting: For extra flavor, lightly toast the sliced almonds before sprinkling them on top of the cake.
Nutritional Benefits
- Almonds: Provide healthy fats, protein, and vitamin E, adding a nutritious boost to this cake.
- Eggs: Contribute high-quality protein and essential vitamins.
Dietary Information
- Vegetarian
- Nut Allergy Alert: Contains almonds.
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store in the fridge for up to 5 days. Best served at room temperature or slightly warmed.
Why You’ll Love This Recipe
- Easy to Make: Simple steps make this cake perfect for beginner bakers.
- Deliciously Creamy: The combination of fluffy cake and smooth custard creates a delightful contrast.
- Versatile: Great for any occasion, from casual family gatherings to more formal events.
- Unique Flavor: The almond and vanilla flavors blend beautifully for a cake that feels special.
Conclusion
This Almond Cake with Creamy Vanilla Filling is a delightful dessert that combines simple ingredients into something truly special. Whether enjoyed as a treat for yourself or shared with friends and family, this cake is sure to become a favorite.
Frequently Asked Questions
- Can I use a different type of nut?
Yes, you can substitute ground almonds with ground hazelnuts or walnuts for a different flavor. - Can I make the custard filling in advance?
Yes, you can make the custard a day ahead and store it in the fridge until ready to use. - Can I use almond extract instead of vanilla?
Yes, almond extract can be used for a more pronounced almond flavor. - Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge before serving. - How can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum. - Can I omit the sliced almonds on top?
Yes, the cake will still be delicious without the sliced almonds on top. - What can I use instead of cornstarch for the custard?
You can use tapioca starch or arrowroot powder as a substitute. - How do I prevent the custard from clumping?
Stir constantly while cooking, and use medium heat to avoid curdling. - Can I add fresh fruit to the batter?
Yes, berries or sliced peaches would pair well with the almond and vanilla flavors. - Is the cake still good without the powdered sugar?
Yes, the powdered sugar is optional and is mainly for presentation.