Ingredients:

For the Custard:

• 1 Egg
• 50 grams Sugar
• 10 grams Vanilla Sugar (or substitute with 10 grams regular sugar and 1 teaspoon vanilla extract)
• 15 grams Cornstarch
• 250 ml Milk

For the Cake:

• 2 Eggs
• 100 grams Sugar
• 1 Pinch of Salt
• 100 ml Milk
• 50 ml Vegetable Oil
• 170 grams Flour
• 1 teaspoon Baking Powder
• 50 grams Ground Almonds
• 50 grams Sliced Almonds (for topping)
• Powdered Sugar (for dusting)

Directions:

1. Prepare the Custard:
   • Mix Ingredients: In a medium bowl, whisk together the egg, sugar, vanilla sugar (or vanilla extract), and cornstarch until smooth.
   • Heat Milk: In a saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.
   • Combine and Thicken: Gradually pour the hot milk into the egg mixture while continuously whisking. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens. Remove from heat and let it cool slightly.
2. Prepare the Cake Batter:
   • Preheat Oven: Preheat your oven to 180°C (350°F). Grease and flour a cake pan or line it with parchment paper.
   • Beat Eggs and Sugar: In a large mixing bowl, beat the eggs, sugar, and salt until light and fluffy.
   • Add Wet Ingredients: Mix in the milk and vegetable oil.
   • Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
   • Add Almonds: Gently fold in the ground almonds.
3. Assemble and Bake:
   • Pour Batter: Pour half of the cake batter into the prepared cake pan and smooth the surface.
   • Add Custard: Spread the custard evenly over the batter.
   • Top with Remaining Batter: Spoon the remaining cake batter over the custard, smoothing it out.
   • Add Topping: Sprinkle the sliced almonds over the top of the batter.
   • Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool and Serve:
   • Cool Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
   • Dust with Powdered Sugar: Once cooled, dust the top with powdered sugar before serving.

Tips for Making:

• Custard Consistency: Ensure that the custard is thickened properly; it should be smooth and creamy. If it’s too thin, cook it a little longer while stirring constantly.
• Cake Batter: Don’t overmix the cake batter; mix until just combined to ensure a light and fluffy texture.
• Even Layering: For best results, ensure that the custard layer is evenly spread to avoid uneven baking.

Variations:

• Fruit Additions: Add fresh fruit like berries or sliced apples between the custard and cake layers for added flavor and texture.
• Flavor Variations: Incorporate a teaspoon of almond extract into the cake batter for an extra boost of almond flavor.
• Nut Variations: Substitute the ground almonds with other nuts like hazelnuts or walnuts for different flavors.

Serving Suggestions:

• With Whipped Cream: Serve slices of the cake with a dollop of freshly whipped cream for added indulgence.
• Fruit Sauce: Drizzle with a berry sauce or caramel sauce to enhance the dessert’s flavor profile.
• Tea Time: Pair with a cup of tea or coffee for a delightful afternoon treat.

Storage Tips:

• Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 1 week. The custard may become firmer when chilled.
• Freezing: To freeze, wrap the cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Information (approximate per serving, based on 14 servings):

• Calories: 280 kcal
• Protein: 6 g
• Fat: 14 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Sugar: 22 g
• Sodium: 150 mg

Possible Questions About This Recipe:

• Can I use a different type of milk? Yes, you can substitute dairy milk with almond milk, soy milk, or another non-dairy alternative.
• Can I make this cake ahead of time? Yes, this cake can be made ahead of time and stored in the refrigerator. It often tastes even better the next day as the flavors meld.
• How can I make this recipe gluten-free? Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.

Conclusion:

This Almond Cake with Custard is a delectable dessert that combines the richness of creamy custard with the nutty flavor of almonds in a tender cake. Its simple preparation and elegant presentation make it a versatile treat for any occasion. Whether served as a special dessert for a celebration or a delightful afternoon snack, this cake is sure to impress with its delicious flavor and smooth texture. Enjoy the indulgence of this easy-to-make dessert and treat yourself and your loved ones to a slice of homemade goodness.