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) Additional Items:
Saucepan
Whisk
Large Bowl
Electric Mixer (optional)
Ezoic
Baking Dish (27 x 18 cm)
Baking Paper
Toothpick
Instructions:
Make the Custard: In a saucepan, whisk together the egg, sugar (regular and vanilla), cornstarch, and milk. Heat the mixture over medium-high heat, stirring constantly, until it thickens and begins to bubble. This will take about 5-7 minutes. Remove from heat and let cool to room temperature.
Preheat the Oven: Preheat your oven to 170°C (338°F). Line a 27 x 18 cm baking dish with baking paper for easy cleanup.
Prepare the Cake Batter: In a large bowl, cream together the eggs, sugar, and salt with an electric mixer (or by hand) until light and fluffy. This will take about 3-4 minutes.
Combine Wet and Dry Ingredients: Whisk in the milk and vegetable oil to the creamed mixture. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
Gently Fold in Almonds: Gently fold in the ground almonds using a rubber spatula.
Assemble and Bake: Pour half of the cake batter into the prepared baking dish. Spread the cooled custard evenly over the batter. Top with the remaining cake batter. Sprinkle the sliced almonds over the top of the cake.
Bake the Cake: Bake the cake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Serve: Let the cake cool slightly in the pan before transferring it to a wire rack to cool completely. Dust the top with powdered sugar before serving.
Serving Suggestions:
Serve this cake warm or at room temperature with a cup of tea or coffee for a delightful afternoon treat.
Add a dollop of whipped cream or vanilla ice cream on the side for an extra decadent dessert.
Drizzle the cake with a simple glaze made of powdered sugar and milk for an extra touch of sweetness.
Why You’ll Love This Recipe:
Easy to Make: This recipe requires minimal ingredients and comes together quickly, making it perfect for beginner bakers or busy schedules.
Layered Flavor: The combination of soft almond cake and creamy vanilla custard creates a delightful flavor profile in every bite.
Ezoic
Beautiful Presentation: The sliced almonds on top add a beautiful visual touch that makes this cake perfect for serving to guests.
Customizable: Feel free to experiment with different nut flours or chopped nuts in the cake batter or topping for variations.
Storage:
Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The cake will soften slightly over time, but it will still be delicious.
Why You’ll Love This Recipe:
Easy to Make: With minimal ingredients and simple steps, this recipe is perfect for bakers of all experience levels.
Flavorful Layers: The combination of fluffy almond cake and creamy custard creates a delightful taste sensation.
Beautiful Presentation: Sliced almonds on top add a touch of elegance, making it perfect for serving to guests.
Conclusion:
This Almond Custard Cake is a delicious and impressive dessert that’s surprisingly easy to make. With its layered flavors, beautiful presentation, and customizable options, it’s a recipe you’ll love to bake and share. So next time you’re looking for a delightful treat, whip up a batch of this Almond Custard Cake and enjoy!
