This Vanilla Almond Cream Cake is a delightful dessert, perfect for any occasion. With a creamy filling and a light, airy choux pastry base, it’s sure to impress your family and friends. The flaked almonds add a lovely crunch to each bite.
Preparation Time
- Total Time: 1 hour 30 minutes (including cooling time)
- Baking Time: 30-40 minutes
Ingredients
For the Cream:
- 2 eggs
- 150 grams sugar
- 1 teaspoon vanilla sugar
- 70 grams cornstarch
- 500 ml milk
For the Choux Pastry:
- 100 ml water
- 100 ml milk
- 80 grams butter
- A pinch of salt
- 1 teaspoon sugar
- 120 grams flour
- 3-4 eggs (depending on size)
- Flaked almonds for topping
For the Buttercream:
- 140 grams butter at room temperature
- Prepared pudding from the cream filling (at room temperature)
Directions
Prepare the Cream:
- In a saucepan, combine 2 eggs, 150 grams sugar, vanilla sugar, and 70 grams cornstarch.
- Gradually add 500 ml milk, stirring constantly.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Cover with cling film and let cool completely.
Prepare the Choux Pastry:
- In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar. Heat until the butter has dissolved.
- Add 120 grams flour and cook the batter for 1-2 minutes, stirring constantly.
- Let the dough cool for 4 minutes.
- Gradually add 3-4 eggs to the batter, one at a time, until the dough slowly pulls away from the spoon.
- Preheat your oven to 180°C (355°F).
- On a baking sheet, form the dough into a circle with a diameter of 18 cm (7 inches). Grease with the remaining egg and sprinkle with flaked almonds.
- Bake for 30-40 minutes or until golden brown. Let cool.
Prepare the Buttercream:
- Gradually add the room temperature pudding to the 140 grams of room temperature butter, mixing until smooth.
Assemble the Cake:
- Slice the baked choux pastry horizontally to create two layers.
- Spread the buttercream on the bottom layer and place the top layer over it.
- Refrigerate for 30 minutes before serving to allow the cream to set.
Serving Suggestions
- Serve chilled with a dusting of powdered sugar on top.
- Pair with a cup of tea or coffee for a delightful dessert experience.
Cooking Tips
- Make sure the cream and butter are at room temperature before mixing to avoid curdling.
- If the dough is too thick, add a bit more egg, little by little, until the consistency is right.
Nutritional Benefits
- Eggs: Provide high-quality protein and essential vitamins.
- Milk: A good source of calcium and vitamin D.
- Almonds: Rich in healthy fats, fiber, and protein.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Substitute regular flour with a gluten-free flour blend.
Storage Tips
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Freeze the unfilled choux pastry for up to 1 month.
Why You’ll Love This Recipe
- Creamy and Crunchy: The combination of creamy filling and crunchy almonds is irresistible.
- Impressive and Delicious: Perfect for impressing guests with a homemade dessert.
- Versatile: Can be adapted with different fillings and toppings.
Conclusion
This Vanilla Almond Cream Cake is a delightful blend of flavors and textures, making it a perfect dessert for any occasion. Its light choux pastry and creamy filling are sure to please any palate. Give it a try and enjoy a taste of homemade goodness!
Frequently Asked Questions
- Can I make the cream filling ahead of time?
- Yes, you can prepare the cream filling a day in advance. Store it in the refrigerator covered with cling film to prevent a skin from forming.
- What can I use as a substitute for cornstarch in the cream filling?
- You can use arrowroot powder or tapioca starch as a substitute for cornstarch. The texture may vary slightly.
- How do I know when the choux pastry is ready to bake?
- The choux pastry dough should be smooth and glossy, and it should slowly pull away from the spoon when you lift it. If it’s too thick, add a bit more egg.
- Can I use almond flour instead of all-purpose flour for the choux pastry?
- No, almond flour cannot be used as a direct substitute for all-purpose flour in choux pastry as it lacks the gluten needed for structure.
- What can I use instead of flaked almonds for the topping?
- You can use sliced almonds, chopped nuts, or omit the topping entirely if you prefer.
- How do I prevent the buttercream from curdling?
- Ensure both the pudding and butter are at room temperature before mixing. If the mixture starts to curdle, continue mixing at a high speed until it comes together.
- Can I use margarine instead of butter for the buttercream?
- Yes, you can use margarine, but the flavor and texture may differ slightly.
- Can I add other flavors to the cream filling?
- Yes, you can add different flavors such as almond extract, lemon zest, or chocolate to the cream filling for variety.
- Is it possible to make this cake gluten-free?
- Yes, substitute the all-purpose flour with a gluten-free flour blend in both the choux pastry and the cream filling.
- How long can the assembled cake be stored in the refrigerator?
- The assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. The choux pastry may lose some of its crispness over time.