Ingredients:
For the Custard Cream:
- 1 egg
- 50g granulated sugar
- 10g vanilla sugar
- 15g cornstarch
- 250ml whole milk
For the Cake Batter:
- 2 eggs
- 100g sugar
- A pinch of salt
- 100ml milk
- 50ml neutral vegetable oil
- 170g all-purpose flour
- 1 tsp baking powder
- 50g finely chopped almonds
Topping and Finish:
- 50g almond flakes
- Powdered sugar, for finishing touch
Instructions:
1. Make the Cream Filling:
In a saucepan, whisk together the egg, granulated sugar, vanilla sugar, and cornstarch. Gradually add the milk while stirring.
Place over medium heat and cook, stirring continuously until the cream thickens to a custard-like consistency.
Remove from heat and allow it to cool fully at room temperature.
2. Prepare the Cake Batter:
In a mixing bowl, beat the eggs, sugar, and salt for 3–4 minutes until pale and frothy.
Stir in the milk and oil until combined.
Sift the flour with baking powder into the mixture and gently fold until smooth.
Add the chopped almonds and mix briefly.
3. Assemble the Cake:
Preheat the oven to 170°C (350°F).
Line a 27 x 18 cm (10 x 7 inch) baking tray with parchment paper.
Pour the cake batter into the tray and spread evenly.
Sprinkle the top with almond flakes.
Transfer the cooled custard to a piping bag and pipe diagonal lines across the top of the batter, then repeat in the opposite direction to create a crisscross design.
4. Bake:
Place the cake in the oven and bake for about 40 minutes, or until a toothpick comes out clean.
5. Serve:
Let the cake cool completely. Dust with powdered sugar before slicing and serving.
Why You’ll Love It:
This cake is a nostalgic masterpiece that brings together creamy custard, fluffy sponge, and the irresistible crunch of almonds. It’s a treasured recipe handed down through generations, and once you try it, you’ll understand why it’s still a family favorite today.
Whether you’re making it for guests or treating yourself on a quiet afternoon, this cake is the perfect sweet escape.