The Famous Cake That Drives You Crazy: A Grandmother’s Secret Recipe

Table of Contents

Ingredients

For the Cream:

1 egg
50 g (1.7 oz) caster sugar
10 g (0.4 oz) vanilla sugar
15 g (0.5 oz) cornstarch
250 ml (1 cup) milk

For the Dough:

2 eggs
100 g (3.5 oz) caster sugar
1 pinch of salt
100 ml (3.5 fl oz) milk
50 ml (1.7 fl oz) sunflower oil
170 g (6 oz) flour
1 tsp baking powder (4 g)
50 g (1.7 oz) ground almonds
50 g (1.7 oz) almond flakes
Powdered sugar (for dusting)

Step-by-Step Instructions

Preparation of the Cream

Creating the smooth, velvety cream is the first step in building this incredible dessert. This cream will not only infuse the cake with a luscious flavor but also keep it moist and delectable.

Whisk Together the Ingredients
Start by cracking the egg into a medium-sized saucepan. Add the caster sugar, vanilla sugar, and cornstarch. Pour in the milk, and whisk the ingredients until they are thoroughly combined and smooth. You want the mixture to be free of lumps, ensuring a silky texture for your cream.
Cook the Cream
Place the saucepan over medium heat. Stir the mixture continuously with a whisk or spatula to prevent it from sticking to the bottom of the pan. As it heats, the cream will begin to thicken. This usually takes about 5–7 minutes, but be patient—it’s important to avoid high heat to prevent curdling.
Cool the Cream
Once the cream has thickened to a pudding-like consistency, remove it from the heat. Pour the cream into a glass bowl, cover the surface with plastic wrap (to prevent a skin from forming), and let it cool to room temperature. Once cool, refrigerate the cream until needed.

Preparation of the Dough

The dough is light, fluffy, and enriched with almonds, adding a nutty richness that contrasts beautifully with the sweet, smooth cream. Follow these detailed steps to ensure your dough is perfect.

Beat the Eggs and Sugar
In a large mixing bowl, break the eggs and add the caster sugar and a pinch of salt. Using a hand or stand mixer, beat the mixture on high speed for about 3–4 minutes. The mixture should turn pale, foamy, and increase in volume. This aeration is essential for a light and airy cake texture.
Add Milk and Oil
Slowly pour the milk and sunflower oil into the egg mixture, continuing to mix on medium speed. Incorporate these liquids gradually to maintain the airy structure of the batter. The milk adds moisture, while the oil contributes to the cake’s tenderness.
Incorporate Dry Ingredients
Sift the flour and baking powder directly into the wet mixture. This step helps avoid clumps in the batter and ensures even distribution of the baking powder. Add the ground almonds, and fold everything together gently using a silicone spatula. Mix just until the ingredients are well combined, being careful not to overmix.

Baking the Cake

With both your cream and dough prepared, it’s time to assemble and bake this delightful cake. This step is where the magic happens, as the cream melds with the dough to create a perfect harmony of textures and flavors.

Prepare the Baking Dish
Line a rectangular baking dish (approximately 9×13 inches) with parchment paper. This prevents the cake from sticking to the pan and makes it easier to remove after baking.
Pour the Dough
Pour the prepared dough into the lined baking dish, and spread it out evenly using a spatula. The batter should form a smooth, level layer.
Top with Almond Flakes
Sprinkle the almond flakes evenly over the surface of the dough. These will add a lovely crunch and a toasted almond flavor, complementing the softer, ground almonds in the batter.
Add the Cream
By now, your cream should be completely cool. Transfer it into a pastry bag fitted with a large tip. Pipe a mesh or grid pattern of cream over the surface of the dough, pressing lightly as you go to ensure the cream integrates with the cake during baking.
Bake the Cake
Preheat your oven to 170°C (340°F). Place the cake in the oven and bake for about 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on the cake in the final minutes to avoid overbaking.

Finishing Touches

Once the cake is baked to perfection, it’s time for the final touches that make this dessert truly special.

Cool and Transfer
Remove the cake from the oven, and let it cool in the pan for 10 minutes. Then carefully lift the cake out using the parchment paper and transfer it to a wire rack to cool completely.
Dust with Powdered Sugar
Once the cake has cooled completely, dust the top with powdered sugar. This not only adds a touch of sweetness but also enhances the cake’s visual appeal, giving it a delicate and inviting finish.
Serve and Enjoy
Slice the cake into generous squares or rectangles. Each piece will reveal a beautiful contrast between the creamy filling and the tender almond cake. Serve immediately, or store any leftovers in an airtight container for up to 3 days. Enjoy it with coffee, tea, or as a stand-alone dessert!

Nutrition Information

Serving Size: 12 portions
Calories per Serving: 210 kcal
Total Fat: 10 g
Saturated Fat: 1.5 g
Cholesterol: 40 mg
Sodium: 50 mg
Total Carbohydrates: 25 g
Dietary Fiber: 1 g
Sugars: 12 g
Protein: 5 g