Vanilla Almond Cream Cake

Ingredients

For the Cream:

• • 2 eggs
  • 3/4 cup sugar (150 grams)

• • 1 teaspoon vanilla sugar
  • 1/2 cup cornstarch (70 grams)
  • 2 cups milk (500 ml)

For the Choux Pastry:

• • 1/2 cup water (100 ml)
  • 1/2 cup milk (100 ml)

• • 1/3 cup butter (80 grams)
  • A pinch of salt
  • 1 teaspoon sugar

• • 1 cup flour (120 grams)
  • 3-4 eggs (depending on size)
  • Flaked almonds for topping

For the Buttercream:

• • 2/3 cup butter at room temperature (140 grams)
  • Prepared pudding from the cream filling (at room temperature)

Directions

• Prepare the Cream:
  • • In a saucepan, whisk together eggs, sugar, vanilla sugar, and cornstarch.
    • Gradually stir in the milk until smooth.
    • Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
  • Cover with cling film to prevent a skin from forming and let it cool completely.
• Prepare the Choux Pastry:
  • • Combine water, milk, butter, salt, and sugar in a saucepan. Heat until the butter is melted.
  • • Stir in the flour all at once and cook for 1-2 minutes, stirring until it forms a smooth dough.
    • Remove from heat, let it cool for 4 minutes, then gradually add eggs, mixing well after each addition.
    • Preheat oven to 180°C (355°F). Pipe or spoon dough into a circle (18 cm/7 inches) on a baking sheet, brush with remaining egg, and sprinkle with almonds.
  • Bake for 30-40 minutes until golden brown. Let it cool completely.
• Prepare the Buttercream:
  • • Gradually mix room temperature pudding into butter until smooth and creamy.

• Assemble the Cake:
  • • Slice the cooled choux pastry horizontally to create two layers. Spread buttercream on the bottom layer, then place the top layer over it.
    • Refrigerate for 30 minutes before serving.

Serving Suggestions

• • Serve chilled with a dusting of powdered sugar.
  • Pair with tea or coffee.

• Garnish with fresh berries for added flavor and color.
• Enjoy with whipped cream or a drizzle of chocolate sauce.

Cooking Tips

• • Ensure both the cream and butter are at room temperature before mixing to avoid curdling.

• If the choux dough is too thick, add more egg, little by little, until the consistency is correct.
• Allow the choux pastry to cool completely before slicing.
• Assemble the cake shortly before serving to prevent sogginess.