This Vanilla Custard Almond Cake is a delightful dessert featuring layers of moist almond cake and creamy vanilla custard, topped with crunchy sliced almonds. Perfect for any occasion, this cake combines textures and flavors to create a crowd-pleasing treat.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
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
Step 1: Make the Vanilla Custard Filling
- In a saucepan, whisk together the egg, sugar, vanilla sugar, and cornstarch until smooth.
- Gradually stir in the milk, ensuring no lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
- Remove from heat, cover with plastic wrap (pressing it onto the surface to prevent a skin from forming), and let it cool completely.
Step 2: 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 with parchment paper.
- In a large mixing bowl, whisk together the eggs, salt, and sugar until light and frothy.
- Add the milk and gradually whisk in the vegetable oil.
- Stir in the ground almonds.
- Sift in the flour and baking powder. Mix until you have a smooth, lump-free batter.
Step 3: 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, spreading it gently to cover the custard layer.
- Sprinkle the sliced almonds evenly over the top.
- Bake in the preheated oven for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 4: Finish and Serve
- Let the cake cool completely in the pan before slicing.
- Dust with powdered sugar if desired, slice, and serve.
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair with a cup of tea or coffee for a delightful afternoon treat.
Cooking Tips
- Ensure the custard is completely cooled before assembling to prevent it from mixing with the batter.
- Use almond extract for added almond flavor in the batter.
- For a more pronounced vanilla flavor, use high-quality vanilla extract or a vanilla bean pod.
Nutritional Benefits
- Almonds: Provide healthy fats, protein, and vitamin E.
- Eggs: Add protein and structure to the cake.
- Milk: Offers calcium and a creamy texture to the custard.
Dietary Information
- Contains gluten, dairy, and eggs.
- Vegetarian-friendly.
Nutritional Facts (per slice, approximate)
- Calories: 250
- Protein: 6g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
Storage
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- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days. Allow the cake to come to room temperature before serving for the best flavor.
Why You’ll Love This Recipe
- Combines creamy custard, moist cake, and crunchy almonds for a perfect texture contrast.
- Simple ingredients with a sophisticated taste.
- Versatile enough for casual gatherings or elegant occasions.
Conclusion
This Vanilla Custard Almond Cake is a show-stopping dessert that’s as beautiful as it is delicious. With its creamy custard filling, moist almond cake, and crunchy almond topping, it’s sure to impress your guests. Enjoy this delightful treat and savor the perfect blend of flavors and textures!
Frequently Asked Questions
- Can I use a different nut instead of almonds?
Yes, ground hazelnuts or walnuts can be used in the batter, and sliced almonds can be replaced with other chopped nuts. - Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking flour blend. - Can I make the custard ahead of time?
Absolutely! Prepare the custard up to 2 days in advance and store it in the refrigerator. - Can I add fruits to this cake?
Yes, thinly sliced pears or apples work beautifully between the custard and batter layers. - How do I know when the cake is done?
The top should be golden brown, and a toothpick inserted into the center should come out clean. - Can I use almond milk instead of regular milk?
Yes, almond milk is a great substitute for a dairy-free option. - What if I don’t have vanilla sugar?
Use 1 teaspoon of vanilla extract instead. - Can I use a different pan size?
Adjust the baking time slightly if using a larger or smaller pan to ensure even cooking. - How should I store leftovers?
Cover and refrigerate for up to 5 days. Bring to room temperature before serving. - Can I skip the almond topping?
Yes, but the sliced almonds add a delightful crunch and flavor to the cake.