Layered Custard, Jam, and Meringue Almond Cake

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This indulgent Layered Custard, Jam, and Meringue Almond Cake combines tender enriched cake, luscious vanilla custard, vibrant red currant jam, and a crisp meringue topping studded with toasted almond flakes. Each bite delivers tender crumb, creamy sweetness, tart fruit, and satisfying crunch. Perfect for special occasions, celebrations, or an elegant afternoon treat, this show-stopping dessert can seem complex but is assembled in straightforward stages: bake the cake base, prepare the custard filling, spread jam, top with meringue, and finish with almonds and powdered sugar. Read on for detailed steps, tips, and FAQs to guide you to baking success.

Cooking Time

Preparation: 60 minutes
Cake Base Baking: 25–30 minutes
Custard Cooking & Cooling: 15 minutes + 30 minutes to chill
Meringue & Assembly: 20 minutes
Final Bake: 15–20 minutes
Total Active Time: 115 minutes
Total Passive Time: 50 minutes

Ingredients

For the Cake Base:

350 g all-purpose flour
100 g granulated sugar
8 g (1 packet) vanilla sugar

Pinch of fine salt
5 g baking powder
100 g unsalted butter, softened

4 large eggs
2 Tbsp sour cream

For the Vanilla Custard:

2 large eggs
80 g granulated sugar

50 g cornstarch
500 ml whole milk
100 g unsalted butter, cut into pieces

8 g (1 packet) vanilla sugar

For the Meringue Topping:

Whites of 2 large eggs
Pinch of fine salt
100 g granulated sugar

1 Tbsp lemon juice
1 Tbsp cornstarch

For Assembly & Garnish:

300 g red currant or raspberry jam
100 g almond flakes, toasted

Powdered sugar, for dusting

Step-by-Step Cooking Directions

Preheat & Prepare Pan: Preheat oven to 180 °C (350 °F). Line a 23 × 33 cm (9 × 13 in) rectangular baking pan with parchment, leaving a slight overhang.
Make the Cake Batter: In a bowl, whisk together flour, sugar, vanilla sugar, salt, and baking powder. In a separate bowl, beat butter until creamy, then add eggs one at a time, beating well after each. Stir in sour cream. Fold dry ingredients into the wet mixture until just combined.

Bake Cake Base: Spread batter evenly in the prepared pan. Bake 25–30 minutes until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
Prepare Custard Filling: In a saucepan, whisk eggs, sugar, cornstarch, and vanilla sugar until smooth. Gradually pour in milk while whisking. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Remove from heat, whisk in butter until melted. Transfer custard to a bowl, cover with plastic touching the surface to prevent a skin, and chill until firm, about 30 minutes.
Spread Jam & Custard: Once the cake base and custard are cool, spread the jam evenly over the cake. Carefully spoon or pipe the chilled custard atop the jam, smoothing to the edges. Return to refrigerator while making the meringue.

Make the Meringue: In a clean bowl, whisk egg whites with salt until foamy. Increase speed and gradually add sugar, beating until stiff, glossy peaks form (about 5 minutes). Sprinkle in cornstarch and lemon juice; fold gently to combine.
Assemble & Bake Meringue: Preheat oven to 150 °C (300 °F). Spread meringue over the custard layer in an even thickness. Sprinkle almond flakes over the meringue. Bake 15–20 minutes until meringue is set and lightly golden. Turn off oven and let cake cool inside with door ajar to prevent cracks.
Finish & Serve: Remove cake from oven and cool completely. Dust with powdered sugar. Use the parchment overhang to lift the cake from the pan, then slice into squares with a serrated knife. Serve at room temperature or chilled.

Nutritional Information

(Per serving; yields 12 servings)

Calories: 380 kcal

Protein: 6 g
Total Fat: 19 g
- Saturated Fat: 10 g

Carbohydrates: 44 g
- Sugars: 28 g
Fiber: 1 g

Cholesterol: 125 mg
Sodium: 150 mg

The Origins and Popularity of the Recipe

Layered desserts with sponge or biscuit bases, fruit preserves, custard, and meringue have deep European roots—from Italian millefoglie to French dacquoise and Austrian pavlova variants. This particular configuration—cake, jam, custard, and meringue—likely evolved in home baking traditions where stretchable ingredients like eggs and sugar yielded celebratory desserts. The fresh-tasting jam and crisp meringue complement the richness of custard and cake, making it a timeless favorite at family gatherings and festive tables.

Reasons Why You’ll Love This Recipe

Textural Symphony: Soft cake, silky custard, tart jam, and crunchy meringue.
Build-Ahead Friendly: Components can be made in stages; assembly is fast.

Visual Impact: Multi-colored layers look elegant when sliced.
Balanced Sweetness: Jam and lemon juice cut through the sweetness.
Adaptable: Swap jam flavor or garnish with fresh berries.

Health Benefits

Protein & Calcium: Eggs and dairy provide muscle-repairing protein and bone-strengthening calcium.
Antioxidants: Berries in jam offer antioxidants and vitamin C.
Egg White Nutrition: Meringue is low-fat and high-protein.

Portion Control: Individual squares help manage serving sizes.
No Refined Flour Overload: The combination of cornstarch and moderate flour keeps texture light.

Serving Suggestions

Serve alongside a pot of Earl Grey tea or a rich espresso. Offer fresh berries or a sprig of mint for garnish. For a festive twist, top each slice with a dollop of whipped cream and extra fruit.

Common Mistakes to Avoid

Undermixed Batter: Overmixing cake batter yields toughness; mix until just combined.
Grainy Custard: Whisk constantly and cook gently to avoid lumps.

Collapsing Meringue: Cool slowly in the turned-off oven to prevent cracks.
Soggy Cake: Ensure cake base is completely cool before spreading jam to avoid sogginess.
Runny Jam: Use a thick preserves-style jam or reduce runny jam on the stove before spreading.

Pairing Recommendations

Wine: A demi-sec Champagne or Moscato d’Asti echoes the dessert’s sweetness.
Beer: A fruit lambic or Belgian witbier complements berry notes.
Non-Alcoholic: Sparkling lemonade or hibiscus iced tea highlights tartness.

Cooking Tips

Room-Temp Ingredients: Bring eggs and butter to room temperature for uniform mixing.
Use a Stand Mixer: For effortless, stable meringue whisking.
Line Parchment Well: Overhang makes cake removal clean and simple.

Jam Consistency: If jam is too loose, simmer briefly to thicken before using.
Almond Toasting: Lightly toast flakes in a dry skillet for 2 minutes to boost flavor.

Similar Recipes to Try

Pavlova with Berry Compote – Crisp meringue nests with whipped cream and berries.

Tres Leches Cake – Sponge soaked in three-milk mixture and topped with whipped cream.
Lemon Meringue Layer Cake – Cake layered with lemon curd and topped with meringue.

Variations to Try

Chocolate Twist: Add 2 Tbsp cocoa powder to the cake batter for a chocolate base.

Lime Meringue: Replace lemon juice with lime and fold in lime zest.
Nutty Custard: Stir 30 g ground pistachio into the custard for extra richness.
Vegan Meringue: Use aquafaba in place of egg whites for a vegan option; substitute butter with coconut oil.

Ingredient Spotlight

Cornstarch: In both custard and meringue, cornstarch stabilizes and thickens. In the custard, it prevents curdling and ensures a silky texture; in the meringue, it helps trap moisture, yielding a tender, marshmallow-like interior.

Conclusion

This Layered Custard, Jam, and Meringue Almond Cake may look grand, but its simple components—cake batter, fruit jam, creamy custard, and airy meringue—are each straightforward to make. With a bit of planning, you can create a stunning centerpiece dessert that delights every sense. Follow the steps above, apply the tips, and watch as this elegant treat becomes a favorite at your next celebration.

Frequently Asked Questions

Can I use fresh raspberries instead of jam?
Yes—press fresh berries into a light sugar syrup, drain, and spread over the cake.
How do I prevent the cake from sticking?
Ensure parchment lines the pan thoroughly and leave an overhang for easy lifting.

Why add cornstarch to the meringue?
It stabilizes the meringue, giving a soft marshmallow interior.
Can this cake be frozen?
It’s best fresh; freezing may compromise meringue texture.
Is the cake base freezer-friendly?
Yes—freeze unfrosted cake wrapped tightly; thaw before assembling.
How long does the assembled cake last?
Store covered in the refrigerator for up to 2 days; meringue may soften over time.
Can I omit the almonds?
Yes—sprinkle with shredded coconut or leave plain.
My meringue cracked—why?
Rapid cooling causes cracks; cool slowly in the turned-off oven with door ajar.
Can I make it gluten-free?
Substitute the 350 g flour with a gluten-free blend and ensure baking powder is GF.
How do I get even layers?
Use an offset spatula to level each layer carefully before adding the next.