Recipe for Custard Almond Cake
Components:
Regarding the Almond Cake:
- One and a half cups of all-purpose flour
- One teaspoon of baking powder
- 1/4 teaspoon salt and 1/2 cup softened unsalted butter
- One cup of sugar granules
- Three huge eggs
- Half a teaspoon of vanilla essence and one teaspoon of almond extract
- Half a cup of whole milk
- 1/4 cup of almonds, cut into slices, for garnish
For the filling of the custard:
- Two huge eggs
- Half a cup of sugar, granulated
- One teaspoon of vanilla extract
- Half a cup of heavy cream
- Half a cup of whole milk
- Two tablespoons of cornstarch
Directions:
1. Get the almond cake ready:
Set the oven temperature to 175°C (350°F). Line an 8-inch round cake pan with parchment paper or grease and flour it.
Mix the flour, baking powder, and salt in a medium-sized bowl. Put aside.
Using an electric mixer, beat the sugar and softened butter in a large bowl until they are light and fluffy.
Beat thoroughly after adding each egg one at a time. Add the vanilla and almond extracts and stir.
Alternating with the milk, gradually incorporate the dry components into the wet ingredients. Start with the flour mixture and finish with it. Stir just until incorporated.
Using a spatula, level the top of the cake batter after pouring it into the prepared cake pan.
2. Get the custard filling ready:
Whisk the eggs, sugar, and vanilla extract in a medium saucepan.
Mix the cornstarch, milk, and cream in a another basin until the mixture is smooth.
To avoid curdling, gradually add the milk mixture to the egg mixture while whisking continuously.
The custard should thicken and start to boil after you put the saucepan over medium heat and stir continuously. It should take five to seven minutes.
After the custard has thickened, take it off the fire and let it cool a little.
3. Put the Cake Together:
Evenly cover the cake batter in the pan with the custard mixture.
Over the custard layer, scatter the almond slices.
4. Prepare the cake:
Put the cake in the oven and bake it for 40 to 45 minutes, or until the custard has set and the top is golden brown. Toward the conclusion of the baking process, you might need to check the cake; if the top is becoming too brown, cover it with aluminum foil and keep baking.
After letting the cake cool in the pan for ten or so minutes, move it to a wire rack to finish cooling.
5. Offer:
Slice and serve the cake after it has cooled. The soft, almond-infused cake will contrast well with the rich, creamy custard layer.
Advice:
Texture: The custard filling should be rich and creamy, and the cake should be light and airy. You can use more cornstarch or slightly less milk or cream if you prefer a firmer custard.
Almond Flour Option: You can substitute up to half of the all-purpose flour with almond flour for an even stronger almond taste.
Prepare Ahead: You can prepare this cake in advance and keep it in the fridge for up to two days. Before serving, just be sure to allow it to reach room temperature.
The finest of both worlds are combined in this Custard Almond Cake: rich, creamy custard and light, fluffy cake. It’s a delicious delicacy to have with a cup of tea or coffee, or for any special occasion! Have fun!